Ingredients
2 pounds New potatoes (peeled and cubed)
6 large eggs (boiled and chilled)
3/4 cup mayonnaise (or vegan mayo/plain Greek yogurt)
1/4 cup distilled white vinegar
1 medium red onion (thinly sliced)
2 tablespoons Dijon mustard
1 1/2 teaspoons salt (adjust to taste)
Instructions
Boil 10 cups water in a large pot; add 1 teaspoon salt.
Cut potatoes into 1-inch cubes and add to boiling water.
Return to a full boil; simmer 10–12 minutes until just fork-tender.
Drain immediately; let rest 5 minutes to remove excess moisture.
Whisk mayonnaise, vinegar, Dijon mustard, and 3/4 teaspoon salt in one bowl.
Chop cooled potatoes and transfer to a large mixing container.
Add sliced red onion, chopped eggs, and dressing.
Mix thoroughly to coat all ingredients.
Chill for at least 2 hours (up to 24 hours) before serving.
Notes
Chill up to 3 days for best flavor and texture.
Adjust vinegar amount for milder taste.
Remove red onion slices before serving if desired.
Substitute vegan mayonnaise or plain Greek yogurt for a dairy-free version.
- Prep Time: 20
- Cook Time: 20
- Category: Summer Desserts
- Method: Refrigeration
- Cuisine: American
- Diet: Lacto-vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 172mg