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Creamy Potato Salad with Eggs

Creamy Potato Salad with Eggs

This Creamy Potato Salad with Eggs is fresh, crunchy, and loaded with flavor. It's the perfect side dish for any meal or hearty enough to enjoy on its own. The combination of ingredients and dressing makes every bite absolutely irresistible!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 lbs Potatoes
  • 3 carrots
  • 1 Red Onion Minced
  • 6 Eggs - hard-boiled
  • 1 cup White Vinegar
  • 1 ½ cups Mayonnaise
  • Salt to taste
  • Pepper to taste

Method
 

  1. Mince the onion and place in a small mixing bowl with white vinegar, set aside
  2. Peel potatoes and carrots, cut into cubes
  3. In a large pot add in the potatoes, carrots, and eggs
  4. Set the fire to medium-high heat
  5. After the water starts to boil set your timer for 10 minutes
  6. After 10 minutes of boiling, get the eggs out and place them in a bowl over cold water and ice
  7. Continued boiling the potatoes and carrots until soft and tender
  8. Once they have cooked, drain and let them cool off.
  9. Peel eggs and cut into pieces
  10. In a large mixing bowl combine the potatoes, carrots, eggs, pickled onion, and mayonnaise
  11. Stir all the ingredients together, keep in the fridge and serve cold.
  12. Enjoy this amazing potato salad recipe! Buen Provecho!
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Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.