Potato salad with egg

Ingredients

• 4–5 mediumpotatoes
• 1 mediumonion
• 3 largeeggs
• 240 ml (1 cup)mayonnaise
• ½ teaspoon (optional)paprika
• to tastesalt and black pepper

Instructions

1. 1

   Prepare potatoes

   Peel the potatoes and cut them into large chunks.

2. 2

   Dice onion

   Peel the onion and cut it into a fine dice, with pieces no larger than a pea.

3. 3

   Boil potatoes and eggs

   Put the potatoes and eggs in a pan of lightly salted water and bring it to the boil. Boil for 8–12 minutes, until a fork can pierce the potatoes. Take the pan off the heat and fill it with cold water to stop the potatoes cooking further. Once they have cooled, drain the water.

4. 4

   Chop and combine

   When the potatoes are cool enough to handle, cut them into bite-sized pieces and put them in a serving dish. Peel and chop the eggs, then add them and the diced onion to the potatoes.

5. 5

   Dress and chill

   Stir in the mayonnaise, then taste and season with salt and ground black pepper. If you like, sprinkle over a little ground paprika. Cover the dish and refrigerate until ready to serve.

What is potato salad with egg?

Potato salad is a chilled or room-temperature dish of cooked potatoes mixed with a dressing; versions vary across countries and households. This recipe reflects the way its author made it while living in South Africa, with British-style everyday ingredients and a creamy mayonnaise dressing.

Eggs add substance, while finely diced onion brings a little sharpness. The short ingredient list keeps the salad straightforward, and paprika is an optional finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 9g protein, 51g carbs, 24g fat.

The potatoes provide most of the carbohydrates, while mayonnaise contributes much of the fat and the eggs provide protein along with some fat. Balance a serving with a generous helping of salad leaves or other vegetables.

Choosing the potatoes

Potatoes: medium potatoes are easy to cut into even chunks and then into serving-size pieces. Keep the chunks large for boiling so they are less likely to break apart before they are drained.

Doneness: check with a fork after 8 minutes and continue boiling only until it pierces the potato. The pieces should be tender but still hold their shape when cut.

Getting the onion right

Fine dice: cut the peeled onion into pieces no larger than a pea, as the method specifies. Smaller pieces distribute more evenly through the salad and avoid large, harsh bites.

Balance: the onion gives the rich mayonnaise and potatoes a fresh, savoury contrast. If you prefer a gentler onion flavour, use a little less.

Cooking the eggs and potatoes

One pan: the recipe boils the eggs alongside the potatoes in lightly salted water. Start checking the potatoes at 8 minutes, since their size and variety can affect how quickly they become tender.

Cool promptly: filling the pan with cold water after cooking stops the potatoes cooking further. Let them cool before draining and cutting so the salad is easier to assemble.

Making a creamy salad

Mayonnaise: stir it into the cooled potatoes, egg and onion so the dressing coats the ingredients without crushing them. Add it as listed, then taste the mixture before adjusting the salt and pepper.

Paprika: a light sprinkle is optional and adds colour and a mild, warm flavour. It is a finishing touch rather than a substitute for seasoning.

Serving and timing

Chilling: the recipe gives a total time of 80 minutes and calls for refrigeration until serving. The salad can be made ahead, which makes it handy for a meal where other dishes need attention.

Pairings: serve it alongside grilled vegetables, sausages or a green salad. It also fits well on a picnic or barbecue spread.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks so they cook at a similar rate.
• Begin testing the potatoes at 8 minutes to avoid letting them become too soft.
• Dice the onion finely so it is spread evenly through the salad.
• Wait until the potatoes have cooled before cutting and mixing them.
• Taste the dressed salad before adding more salt, as the mayonnaise is already seasoned.

Variations

• Add mustard: stir a small spoonful into the mayonnaise for a sharper dressing.
• Use fresh herbs: fold chopped chives or parsley through the salad just before serving.
• Add crunch: mix in finely diced celery for a crisp contrast.
• Try spring onion: replace some or all of the onion with finely sliced spring onion for a milder flavour.
• Change the finish: leave out the paprika or use a light dusting of smoked paprika.

Common mistakes to avoid

• Overcooking the potatoes: they can crumble when mixed; check them with a fork from 8 minutes onwards.
• Cutting the onion too roughly: large pieces can dominate each bite; dice it no larger than a pea.
• Mixing while hot: warm potatoes can soften the mayonnaise; cool them before combining.
• Skipping the taste check: seasoning can vary by mayonnaise; taste first, then adjust salt and pepper.
• Leaving the salad uncovered in the fridge: it can dry out or take on other smells; cover the dish before chilling.

How to store

Keep the covered salad refrigerated and eat it within 3 days. Serve it cold; if it has been left out at room temperature for an extended period, discard it rather than returning it to the fridge.

Frequently asked questions