Potato Salad Recipe (With Egg Mayonnaise)
A creamy and comforting potato salad made with soft boiled potatoes, tender eggs, and a sweet tangy mayonnaise dressing. Easy to mix, full of flavor, and perfect for family meals or gatherings.
Ingredients
- 2 cups baby potatoes (boiled)
- 2 large eggs (boiled)
- 1 bell pepper (finely chopped)
- 3 tablespoons mayonnaise
- ½ cup purple onion (finely chopped)
- 1 tablespoon vinegar
- 1 tablespoon honey
- ½ tablespoon salt (or to taste)
- ¼ tablespoon red chili flakes
- ½ tablespoon black pepper
- ½ tablespoon cumin powder
- 2 tablespoons fresh cilantro (finely chopped)
Instructions
- Boil the potatoes and eggs in a pot until the potatoes are fork tender and the eggs are fully cooked, about 10 minutes for the eggs. Drain and let them cool slightly.
- Peel the potatoes. Since baby potatoes are used, cut each one into quarters. If you are using larger potatoes, cut them into bite sized cubes so they mix evenly in the salad.
- In a large mixing bowl, add the boiled potatoes, salt, black pepper, cumin powder, and red chili flakes. Toss gently until the potatoes are evenly coated with the spices.
- Add the chopped bell pepper, purple onion, and cilantro. Mix gently to avoid breaking the potatoes.
- In a separate small bowl, combine honey, vinegar, and mayonnaise. Whisk with a spoon until smooth and creamy.
- Pour the dressing over the potato mixture. Fold gently from top to bottom until everything is evenly coated.
- Cut each boiled egg into 8 pieces and add them to the salad. Mix lightly so the egg pieces stay intact.
- Your potato salad is ready to serve. If you prefer it chilled, refrigerate for about 15 minutes before serving.
Notes
- Boil potatoes until just fork tender so they hold their shape.
- Let potatoes cool slightly before adding dressing to prevent watery texture.
- Fold the salad gently to keep the egg pieces intact.
- Chill for 15 to 30 minutes for best flavor and texture.
- Taste before serving and adjust salt if needed.