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potato and egg salad in a white bowl.
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5 from 1 vote

Potato and Egg Salad

Potato and Egg Salad is the ultimate bowl of comfort at a picnic. This salad consists of Yukon gold potatoes, hard-boiled eggs, roasted garlic, and a creamy mayo mustard blend. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 349kcal


  • 8 Yukon gold potatoes
  • 5 large eggs
  • 6 garlic cloves
  • 1 tbsp olive oil
  • 1 cup mayo
  • 1 tbsp dijon grainy mustard
  • 1 tsp vinegar
  • 2 scallions
  • 2 tbsp capers optional
  • 1 tsp smoked paprika
  • Salt and pepper to taste


  • Preheat oven to 350 degrees F.
  • Add chopped potatoes to a large pot of water and cook until tender.
  • Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Place them in cold water, peel, and chop.
  • To make the roasted garlic, add the garlic to an oven-safe ramekin and drizzle with olive oil, season with salt and pepper, cover, and bake for 15 minutes.
  • Once done baking, peel the garlic, mince, and set aside.
  • In a large bowl, combine the mayo, grainy dijon mustard, vinegar, and roasted garlic.
  • Fold in the cooked potatoes and season generously with salt and pepper.
  • Add the eggs, scallions, capers, and smoked paprika.
  • Garnish with additional scallions and sliced boiled eggs, if desired.
  • Enjoy!



Calories: 349kcal | Carbohydrates: 22g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 294mg | Potassium: 768mg | Fiber: 4g | Vitamin A: 320IU | Vitamin C: 20.6mg | Calcium: 75mg | Iron: 6.2mg