Old Fashioned Potato Salad

Disclosure:  This post is sponsored, but all opinions are honest and are my own.  #WEGGSDAY

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How do you like your eggs on Wednesday?  Celebrate #Weggsday with old fashioned potato salad made with fresh hard boiled eggs.  One of my favorite foods of summer is good old fashioned potato salad.  This potato salad recipe is a keeper!  Your family will love it and it's good enough to share.  

My favorite way to eat eggs in the heat of the summer is hard boiled.  Cold, chopped hard boiled eggs add so much flavor and nutrition to potato salad.  Did you know eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories?  Plus, eggs are one of the few natural food sources of Vitamin D.  

We love this creamy potato salad full of fresh vegetables, eggs, and the most delicious dressing. It's the perfect side dish for warm summer days. For more inspiring #weggsday recipe ideas visit The Incredible Egg.

Since we love this potato salad so much and we are a family of 6, I double this recipe.  I make a single batch of the French dressing because you only need 1/4 cup (1/2 if doubling) for the potato salad and the dressing makes about 3/4 cup.  If making this for guests or a family pot-luck, I would double the potato salad recipe.  When I make a double batch for our family, we have leftovers for another meal which is the best.  This potato salad will keep beautifully in the fridge for 3-4 days.  

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Serves 6
Prep Time: 45-60 minutes 
​Chill Time: 4-5 hours

Ingredients:
6 Russet potatoes
1/4 medium onion, diced (I use sweet)
1/2 cucumber, diced
1/2 cup diced celery
2 boiled eggs, diced
1/4 tsp. paprika
1/2 tsp. salt
1/2 T. prepared mustard
1/2 cup whipped salad dressing (or if you prefer mayonnaise)
1/4 tsp. celery seed
1/4 tsp. dried dill plus more or fresh dill for garnish
Fresh ground salt and pepper
1/4 cup French dressing (recipe below)

French dressing:
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. prepared mustard
1/2 tsp. paprika
Dash cayenne pepper
2 T. fresh lemon juice
2 T. apple cider vinegar
1/2 cup olive oil

To make the French dressing:
Mix the ingredients in a jar and shake well.  This recipe makes about 3/4 cup.  I always double the potato salad recipe since we are a big family so I use about 1/2 cup of this dressing in the potato salad and keep the rest in the fridge for use on salads.  If you like, you can halve the dressing recipe for a single batch of potato salad, but it is good as a salad dressing too.  

To make the potato salad:
1.  Boil potatoes in their skins until they are fork tender.  Do not let them cook until they are mushy.  They will continue to cook after you remove them from the boiling water.  Drain in a colander.  Let sit until cool enough to handle.  Peel potatoes, then cube.  
2.  For best flavor, salt and pepper potatoes and boiled eggs when chopping with fresh ground salt and pepper.
3.   Make French dressing (recipe above).
4.  Combine ingredients.  Chill for a few hours before serving to enhance flavor.  
5.  Garnish with extra dried dill or fresh dill

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