Ingredients
- 2 lbs medium-large red potatoes
- 3 hard boiled eggs, peeled and chopped
- ¾ cup mayonnaise
- 2 stalks celery, finely chopped
- 4 green onions, thinly sliced
- 1 2″ dill pickle, finely chopped
- 2 tbsp fresh lemon juice
- 1 tbsp whole grain or dijon mustard
- 1 tbsp dried parsley or dill, or ¼ cup fresh chopped
- ¼ – ½ tsp freshly ground black pepper
- ¼ tsp paprika
- ¼ tsp fine sea salt, or to taste
Method
Prep Ahead - Potatoes and Eggs
- Cook the potatoes and eggs so they have time to cool before assembling the salad.
- Potatoes: Add washed whole red potatoes to a medium-large pot and cover by at least 1″ with cold water. Salt the water generously. Bring to a boil, then cook until fork tender (30-40 minutes). Drain and set aside to cool until they are able to be handled.
- Eggs: Follow your favourite hard boiled egg recipe or: Air-Fryer: Cook from cold at 250°F for 15 minutes – remove from heat immediately and immerse in ice water for 10-15 minutes. You may need to add additional ice as it melts.Stove-Top: Add eggs to small pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let it sit for 14 minutes. Remove from hot water into ice water for 10-15 minutes. You may need to add additional ice as it melts.
Make the Salad
- Chop your cooled potatoes into ½” pieces and place in a very large bowl. You still want your potatoes to be a bit warm when you mix it with everything so the flavours absorb better.
- Peel and chop your eggs in ¼” pieces and add to the bowl along with the mayonnaise, celery, green onions, dill pickle, lemon juice, mustard, parsley, paprika, and pepper.
- Stir well, folding the ingredients over each other until well combined. Taste and add salt as necessary. Stir well again to combine.
- Refrigerate for a few hours before serving so the ingredients have time to mingle. Serve cold.