Mayo Potato and Egg Salad

For 8 persons


  • 6 medium potatoes, about 2.5 to 3 pounds, skin on
  • 3 tablespoons white vinegar
  • 2 celery stalks (ribs) , diced
  • 6 green onions , diced
  • 5 hard boiled eggs , peeled
  • 200g mayonnaise
  • 1 tablespoon yellow mustard
  • ¾ teaspoons Celery salt
  • ¾ teaspoon sea salt
  • ¾ teaspoon freshly ground black pepper
  • paprika for garnish


Add the potatoes to a large pot of cold water and bring to a boil.

Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of sea salt.

Cook for 20-25 minutes, until the potatoes are easily pierced with a fork. Drain and set aside until warm.

Peel the skins and cut into small pieces.

Transfer the warm potatoes to a large mixing bowl and toss with the white vinegar.

Set the potatoes aside to cool, about 15-20 minutes.

Chop the hard boiled eggs, celery and the green onions to the potato, and mix.

In a medium bowl, mix the mayonnaise, yellow mustard, celery salt, salt and pepper.

Add the mayonnaise into the potato mixture and toss, season with more salt and pepper to taste.

Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

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