Chunky Egg And Potato Salad With Pickles Recipe

5 from 1 vote

A creamy and savory salad packed with potatoes, egg and pickles. Perfectly paired with a bunless burger or grilled meat.

Course Salad

Cuisine American

Keyword chunky, egg, pickles, potato

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 388kcal

Cost 8

Bring potatoes to a boil in a saucepan filled with cold water over high heat. Be sure there’s enough water to cover the potatoes. Cook until done, 10 to 15 minutes. Drain and let cool.
4-5 russet or sweet potatoes
Bring another pot of cold water to a boil. Be sure there’s enough water to cover the eggs.
Add the eggs to boiling water, reduce the heat to medium, and cook for 10 to 12 minutes.
5 eggs
Drain the eggs and run cold water over them.
Peel and cut into big chunks.
In a small bowl, combine the mayonnaise, Dijon mustard, onion powder, garlic powder, and paprika. Stir well and season to taste.
¼ cup homemade mayonnaise, 2 tbsp. Dijon mustard, 1 tsp. onion powder, 1 tsp. garlic powder, ¼ tsp. paprika, Sea salt and freshly ground black pepper
In another bowl, combine the eggs, potatoes, pickles, and mayonnaise mixture. Toss gently until well combined.
3-4 pickles
Refrigerate until ready to eat.