Potato Egg Salad

Egg Potato Salad

This Easy Potato Salad is filling and refreshing. So perfect for warm and hot days




  • 1 & 1/4 cup olive oil
  • 1 cup mayo
  • sea salt
  • black pepper, freshly ground
  • 2 TBSP apple cider vinegar
  • 3 TBSP Dijon Mustard
  • 23 garlic cloves, grated
  • 2 TBSP dill, chopped, fresh or frozen


  • 12 OZ celery, chopped
  • 12 bell peppers, diced (1 yellow, 1 red)
  • 1 medium onion, diced
  • 1 bunch parsley, chopped (2 oz)
  • 2 LBS potatoes, cooked and diced
  • 12 hard boiled eggs, diced


  1. Dressing: Combine olive oil, mayo, sea salt, freshly ground black pepper, apple cider vinegar, Dijon Mustard, grated garlic cloves, chopped dill. Mix very well, cover and put inside the fridge.
  2. Salad: Next, chop celery, dice bell peppers, dice onion, chop parsley, dice cooked potatoes, and last, dice hard boiled eggs.
  3. Combine: Combine and mix in a separate large bowl. Pour the dressing over the veggies and mix well. Enjoy!


Note: Recipe does not include cook time for Potatoes and eggs, this needs to be cooked ahead of times and cooled. This can be done 1 – 2 days in advance and refrigerated as soon as it’s cooled. If you use red potatoes, its ok to keep skin on. But if you use russet potatoes, the skin needs to be peeled prior to making the salad. Prep time is based off of potatoes and eggs fully cooked ahead of times, cooled and refrigerated ahead of times. The egg potato salad should last in the fridge for about a week. Add more oil and mayo to this salad if needed.

Prep/Cook/bake time may change when changing portions of ingredients.

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Nutrition facts is an estimate

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Keywords: Easy Egg Potato Salad, Delicious Egg Potato Salad, Potato Salad

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