Deli-Style Potato Salad with Hard-Boiled Eggs and Mustard Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic deli-style potato salad combining tender potatoes, hard-boiled eggs, chopped onion, and a tangy mustard-mayonnaise dressing for a satisfying picnic side. This American-inspired Fourth of July recipe, ready in about 60 minutes, pairs potatoes, peeled and cubed, large eggs, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 30 min Serves 12 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 5 pounds peeled and cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender but not falling apart. Drain and let cool completely.
  2. Step 2: Meanwhile, place 6 large eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat and cover for 12 minutes. Drain and transfer eggs to an ice bath to cool, then peel and chop coarsely.
  3. Step 3: In a large mixing bowl, combine cooled potatoes, chopped 1 medium onion, 1 cup chopped celery, 1/2 cup dill pickle relish, and chopped hard-boiled eggs.
  4. Step 4: In a separate bowl, whisk together 2 cups mayonnaise, 1/4 cup prepared mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
  5. Step 5: Pour the dressing over the potato mixture and gently fold to combine all ingredients evenly.
  6. Step 6: Cover the potato salad tightly with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld.

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