Creamy Potato Salad with Eggs and Pickles

This creamy potato salad is fresh, comforting, and easy to prepare with eggs, pickles, cherry tomatoes, and herbs.

The dressing is smooth but not heavy, making it a good side dish for lunches, picnics, or simple family meals.

Ingredients for 4 servings

• 700 g small potatoes
• 3 hard-boiled eggs
• 150 g cherry tomatoes, halved
• 120 g pickles, diced
• 1 small onion, about 80 g, finely chopped
• 120 g mayonnaise
• 1 tablespoon Dijon mustard, about 15 g
• 2 tablespoons chopped parsley or chives
• 1 tablespoon pickle juice, about 15 ml
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to make it

Cook the potatoes

Boil the potatoes in salted water for 18 to 22 minutes, until tender. Drain, let them cool, then cut them into bite-size pieces.

Prepare the dressing

In a large bowl, mix the mayonnaise, mustard, pickle juice, salt, pepper, and chopped herbs until smooth.

Add the vegetables and eggs

Add the potatoes, diced pickles, chopped onion, cherry tomatoes, and sliced hard-boiled eggs. Toss gently so the potatoes stay in pieces.

Chill before serving

Cover and refrigerate for at least 30 minutes. This helps the dressing coat the potatoes and gives the salad a better flavor.

Helpful tips

Use waxy potatoes if possible, because they hold their shape better after boiling. Add the tomatoes near the end if you want them to stay firm and juicy.

Conclusion

This creamy potato salad is simple, colorful, and easy to adapt. Serve it chilled with grilled dishes, sandwiches, or a fresh green salad.