If you’re a fan of classic comfort foods with a twist, this Russet Potato Salad with Hard-Boiled Eggs and Crispy Veggies Recipe is going to become your new go-to. It’s the perfect harmony of creamy, tangy, and crunchy elements that make every bite an absolute delight. Russet potatoes offer a fluffy, tender base while hard-boiled eggs bring a lovely richness, and the crisp celery and onions add just the right amount of fresh snap. Whether it’s for a holiday gathering, a picnic, or simply to brighten up your weeknight dinner, this recipe is a crowd-pleaser that’s simple to put together but packed with flavor.
Ingredients You’ll Need
Every ingredient in this recipe is thoughtfully chosen to build layers of flavor, texture, and color, making the salad truly unforgettable. The beauty lies in its simplicity, where pantry staples and fresh produce combine effortlessly.
- Russet potatoes (4 pounds): Their starchy texture makes for the perfect tender but slightly crumbly salad base.
- Kosher salt (7 teaspoons, divided): Enhances flavor at multiple stages, important for seasoning both potato water and final salad.
- Apple cider vinegar (6 tablespoons, divided): Adds a subtle tang and helps the potatoes stay firm yet flavorful.
- Granulated sugar (¼ cup, divided): Balances acid with its gentle sweetness.
- Hard-boiled eggs (6, peeled): Provide a creamy, rich component and a delightful contrast in texture.
- Celery ribs (2, finely chopped): Bring crispness and a fresh, green bite to the salad.
- Onion (¼ cup, finely chopped and soaked): Slightly mellowed by soaking, adding subtle sharpness without overpowering.
- Mayonnaise (1¼ cups): Creates a smooth, luscious dressing that binds everything beautifully.
- Sweet pickle relish (2 tablespoons, optional): Offers bursts of sweet, tangy crunch if you like a little extra zing.
- Dijon mustard (3 tablespoons): Gives a spicy depth that boosts complexity.
- Freshly ground black pepper (1 teaspoon): Adds just the right amount of heat and aromatic bite.
- Seasoned salt (1½ teaspoons): Enhances the overall seasoning with subtle herbs and spices.
- Smoked paprika (½ teaspoon): Infuses a smoky warmth that gently brightens the flavor profile.
- Fresh parsley (¼ cup, chopped): Brings a fresh herbal note and vibrant green color.
- Green onions (3, thinly sliced, optional): Perfect for garnishing with a mild, fresh onion taste and a pop of color.
How to Make Russet Potato Salad with Hard-Boiled Eggs and Crispy Veggies Recipe
Step 1: Prepare the Potatoes
Peel or leave the russet potatoes unpeeled, depending on your preference, and cut them into bite-sized cubes. Place these in a large saucepan with 2 tablespoons kosher salt, 2 tablespoons apple cider vinegar, and 2 tablespoons sugar. Cover with cold water, making sure it’s about 2 inches above the potatoes. This initial soak-seasoning bath ensures your potatoes absorb just the right amount of flavor while cooking.
Step 2: Boil and Simmer
Bring the water to a rolling boil, then reduce to a gentle simmer. Cook until the potatoes are tender but still hold their shape, which usually takes around 15 to 20 minutes. It’s key to avoid overcooking so the salad holds together beautifully without turning mushy.
Step 3: Drain and Cool the Potatoes
Once tender, drain the potatoes and transfer them to a large bowl. Add the remaining 2 tablespoons of apple cider vinegar and 1 teaspoon kosher salt, then stir energetically to slightly rough up the edges of the potatoes. This step helps the dressing cling better and creates that wonderful rustic texture. Set aside to cool to room temperature.
Step 4: Prep the Eggs
Take 3 of your hard-boiled eggs and mash them lightly with a fork to add creaminess to the dressing. Rough-chop the other 3 eggs and set them aside to mix in later, offering nice pockets of egg texture throughout the salad.
Step 5: Combine the Dressing Ingredients
In a separate large mixing bowl, whisk together the remaining sugar, apple cider vinegar, mashed eggs, chopped celery, drained onion, mayonnaise, sweet pickle relish if using, Dijon mustard, black pepper, seasoned salt, smoked paprika, and parsley. This mixture delivers the salad’s signature creamy, tangy, and savory profile.
Step 6: Mix Everything Together
Gently fold in the cooled potatoes and the roughly chopped eggs, making sure everything is evenly coated while maintaining the potatoes’ texture. Give it a taste, and add extra salt or pepper if you feel it needs a little more punch.
Step 7: Chill
Transfer the potato salad to an airtight container and refrigerate from at least one hour up to 24 hours. The flavors marry beautifully as it chills, making it even more delicious when served cold.
Step 8: Garnish and Serve
Just before serving, sprinkle the thinly sliced green onions on top for a bright and fresh finish that also adds a lovely visual contrast.
How to Serve Russet Potato Salad with Hard-Boiled Eggs and Crispy Veggies Recipe
Garnishes
While the green onions are a natural topping, you can also sprinkle some extra chopped fresh parsley or even a light dusting of smoked paprika over the salad to really make it pop on the plate. These simple add-ons invite the eye and the palate to indulge.
Side Dishes
This potato salad pairs beautifully with grilled meats like chicken, burgers, or sausages, making it a staple for your barbecue or picnic menus. It’s also fantastic alongside a crisp green salad or roasted vegetables for a wholesome spread that satisfies all tastes and textures.
Creative Ways to Present
For a more elegant touch, serve this salad in individual mason jars or small bowls garnished with microgreens or edible flowers. You can also stuff it into lettuce cups for a refreshing handheld option that elevates this humble salad to a party-worthy appetizer.
Make Ahead and Storage
Storing Leftovers
This Russet Potato Salad with Hard-Boiled Eggs and Crispy Veggies Recipe keeps wonderfully in the refrigerator for up to three days. Store it in an airtight container to maintain freshness and prevent any odors from mingling with your salad’s delicate balance.
Freezing
Freezing is not recommended for this potato salad as the potatoes and mayonnaise-based dressing tend to separate and become watery once thawed, affecting texture and flavor adversely.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you prefer it less chilled, simply take it out of the fridge about 15 minutes before serving to let it come to a perfect temperature.
FAQs
Can I use other types of potatoes?
While russet potatoes are ideal due to their starchy nature, you can try Yukon Gold potatoes for a creamier texture, but keep in mind the overall bite and dressing absorption may differ.
Is it necessary to soak the onions?
Soaking the chopped onions in cold water helps reduce their sharpness, making them milder and more enjoyable in the salad without the overpowering pungency raw onions sometimes bring.
Can I make it vegan or dairy-free?
To make a vegan or dairy-free version, substitute mayonnaise with a plant-based alternative and omit hard-boiled eggs or use a vegan egg substitute for a similar texture. The salad will still be delicious but with a different flavor profile.
How long should I boil the eggs?
Hard-boil the eggs for around 10 to 12 minutes to ensure the yolks are fully set without getting the greenish ring around the yolks that sometimes occurs with overcooking.
Can I prepare this salad the day before a party?
Absolutely! In fact, preparing it a day ahead enhances the flavors as they meld together, making your Russet Potato Salad with Hard-Boiled Eggs and Crispy Veggies Recipe even tastier when served.
Final Thoughts
This Russet Potato Salad with Hard-Boiled Eggs and Crispy Veggies Recipe is one of those comforting classics that never goes out of style, perfectly balancing creamy, tangy, and crunchy elements in every bite. It’s simple to make, full of vibrant flavors, and always a hit at any gathering. I sincerely hope you give it a try and it becomes a beloved staple in your recipe collection just like it is in mine. Happy cooking and savor every bite!
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Russet Potato Salad with Hard-Boiled Eggs and Crispy Veggies Recipe
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This classic Russet Potato Salad recipe combines tender potatoes with a creamy, tangy dressing and a perfect blend of fresh vegetables and seasonings. It’s a crowd-pleaser perfect for picnics, barbecues, or holiday gatherings, yielding a bright and flavorful salad with a luscious texture and a hint of smoky paprika.
Ingredients
Potatoes and Seasoning
- 4 pounds russet potatoes
- 7 teaspoons kosher salt (divided: 2 tablespoons + 1 teaspoon)
- 6 tablespoons apple cider vinegar (divided)
- ¼ cup granulated sugar (divided)
Other Ingredients
- 6 hard-boiled eggs (peeled)
- 2 ribs celery (finely chopped, about ½ cup)
- ¼ cup finely chopped onion (soaked in cold water and drained)
- 1¼ cups mayonnaise
- 2 tablespoons sweet pickle relish (optional)
- 3 tablespoons Dijon mustard
- 1 teaspoon freshly ground black pepper
- 1½ teaspoons seasoned salt
- ½ teaspoon smoked paprika
- ¼ cup chopped fresh parsley
- 3 green onions (thinly sliced, optional)
Instructions
- Prepare Potatoes: Peel the potatoes if desired, then cut into bite-size cubes. Place them into a large saucepan with 2 tablespoons of kosher salt, 2 tablespoons of apple cider vinegar, and 2 tablespoons of sugar. Cover the potatoes with cold water by 2 inches and stir well to combine.
- Cook Potatoes: Bring the water to a boil, then reduce heat to a simmer. Cook the potatoes until tender when pierced with a fork, about 15-20 minutes.
- Drain and Season Potatoes: Drain the cooked potatoes and transfer them to a large mixing bowl. Add the remaining 2 tablespoons of apple cider vinegar and 1 teaspoon of kosher salt. Stir vigorously to slightly rough up the edges of the potatoes, then allow them to cool to room temperature. While cooling, prepare the other ingredients.
- Prepare Eggs: Mash 3 of the hard-boiled eggs with a fork until roughly mashed. Roughly chop the remaining 3 hard-boiled eggs and set them aside for later use.
- Make Dressing: In a separate large bowl, combine the remaining 2 tablespoons of sugar, 2 tablespoons of apple cider vinegar, mashed eggs, chopped celery, soaked and drained onion, mayonnaise, sweet pickle relish if using, Dijon mustard, freshly ground black pepper, seasoned salt, smoked paprika, and chopped parsley. Mix everything thoroughly to create the dressing.
- Combine Salad: Gently fold the cooled potatoes and the chopped hard-boiled eggs into the dressing mixture, being careful not to break up the potatoes further.
- Adjust Seasoning and Chill: Taste the salad and add additional salt and pepper if needed. Stir gently. Transfer the salad to an airtight container and refrigerate for 1 to 24 hours to let the flavors meld.
- Serve and Garnish: When ready to serve, garnish the potato salad with thinly sliced green onions for a fresh pop of flavor and color.
Notes
- Soaking the chopped onions in cold water before adding helps mellow their sharpness for a smoother flavor.
- Gently stirring the potatoes after cooking helps them absorb the seasoning without turning mushy.
- Refrigerate the salad for at least an hour before serving for the best flavor.
- Optional pickle relish adds a subtle sweetness and crunch; omit if preferred.
- Use peeled or unpeeled potatoes depending on texture and preference; peeling is traditional for a smoother salad.
- This salad keeps well refrigerated for up to 3 days.
