{"id":2495,"date":"2026-11-14T17:33:18","date_gmt":"2026-11-14T17:33:18","guid":{"rendered":"https:\/\/boodiz.com\/?p=2495"},"modified":"2026-11-14T17:33:20","modified_gmt":"2026-11-14T17:33:20","slug":"creamy-egg-potato-salad","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=2495","title":{"rendered":"Creamy Egg Potato Salad"},"content":{"rendered":"\n

Ingredients:
<\/strong>Potatoes: 3 lbs (about 6-7 medium) Yukon Gold or Russet potatoes, peeled and cubed
Eggs: 5 hard-boiled eggs, chopped (plus extra slices for garnish)
Celery: 1 cup, finely diced
Red Onion: 1\/2 cup, finely chopped
Mayonnaise: 1 cup
Yellow Mustard: 1 tablespoon
Apple Cider Vinegar: 1 tablespoon
Sweet Pickle Relish: 1\/4 cup
Salt & Black Pepper: To taste
Paprika & Fresh Chives: For garnish
Instructions:<\/strong><\/p>\n\n\n\n

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  1. Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with salted water. Bring to a boil over medium-high heat and cook for about 10-15 minutes, or until fork-tender. Drain well and let them cool slightly.<\/li>\n\n\n\n
  2. Prepare the Eggs: Place the hard-boiled eggs in cold water, peel them, chop 4 of them, and slice the remaining 1 egg for topping later.<\/li>\n\n\n\n
  3. Prepare the dressing: In a big mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, salt, and black pepper until it is smooth and well blended.<\/li>\n\n\n\n
  4. Combine Ingredients: Pour the dressing over the chopped red onion, diced celery, cooked potatoes, and hard-boiled eggs in the bowl. Mix everything together carefully until the potatoes are equally covered.<\/li>\n\n\n\n
  5. Serve and Chill: Garnish with freshly chopped chives, a sprinkle of paprika, and the reserved egg slices. To let the tastes meld, cover the dish and chill for at least 1-2 hours prior to serving.<\/li>\n<\/ol>\n\n\n