By Rajlakshmi
June 12, 2026
When it comes to eating salads, adding eggs is a great way to keep your diet goals in check. This egg potato salad is super easy to make and can be made anytime you’re craving something guilt-free.
2 pounds of Yukon potatoes 2 ½ tbsp kosher salt 3 hard-boiled eggs, peeled and diced ¼ cup sweet pickle relish ¼ cup scallions, thinly sliced 2 tbsp fresh parsley, finely chopped ½ cup mayonnaise 1 tbsp Dijon mustard 2 tbsp apple cider vinegar Freshly ground black pepper, as needed
In a large saucepan, add Yukon potatoes with 2 tablespoons of kosher salt. Add enough cold water to cover the potatoes by approximately an inch.
Bring to a boil over high heat. Reduce the heat to a slow simmer and cook for 8 to 10 minutes, or until the potatoes are fork tender.
In a medium bowl, combine diced large hard-boiled eggs, sweet pickle relish, scallions, fresh parsley, and kosher salt.
Add mayonnaise, Dijon mustard, apple cider vinegar or rice vinegar. Stir to mix. Drain the potatoes thoroughly in a colander before transferring to a rimmed baking sheet.
Spread into a single layer, then sprinkle the remaining vinegar evenly over the potatoes. Allow it to cool to room temperature for approximately 15 minutes.
Fold the potatoes into the dressing until well combined. Season with additional kosher salt and black pepper as required. Cover and chill for at least an hour, or up to a day, before serving.