A classic cold salad of boiled potatoes and eggs tossed with mayonnaise. This hearty make-ahead dish uses just a few ingredients and makes a practical side for a gathering.
Boil the potatoes and eggs separately until tender, then set them aside to cool.
Peel the cooled potatoes and eggs, then cut them into cubes.
Gently mix the diced potatoes and eggs with the mayonnaise, pickles, salt, and black pepper.
Chill the salad for at least half an hour before serving.
Let the potatoes and eggs cool completely before mixing them with the mayonnaise, or it may melt and make the salad watery. Chill the salad before serving so the flavors can meld. Contains egg.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
