Creamy Garden Potato Salad With Eggs

Garden Potato Salad With Peas and Carrots
Garden Potato Salad With Peas and Carrots. Westend61/Getty Images
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 4 Servings
Ratings

This potato salad recipe is a well-seasoned and colorful mixture of vegetables, dressed with a flavorful mayonnaise dressing. A touch of pickle relish and Dijon mustard flavor the dressing, and fresh dill or parsley may be added as a garnish.

This salad is a nice choice for summer events or cookouts.

What You'll Need

  • 1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups)
  • 3 hard-cooked eggs
  • 2 to 3 tablespoons shredded carrot (about 1/2 carrot)
  • 1 (10 oz.) package frozen peas, thawed
  • 1/4 cup red bell pepper (chopped)
  • 1/4 cup green or yellow pepper (chopped)
  • 1/4 cup celery (chopped)
  • 1/4 cup red onions (chopped)
  • For the Dressing:
  • 1/4 cup heavy cream
  • 1/2 to 3/4 cup mayonnaise
  • 1 to 2 teaspoons sweet pickle relish or sweet pickles (chopped with a little juice)
  • 1 to 2 teaspoons Dijon mustard
  • Dash of salt and pepper to taste
  • 1 teaspoon of fresh dill and/or parsley, to taste
  • 1 tomato (sliced)
  • Leaves from 1 head of lettuce

How to Make It

In a large bowl, combine the cooked potatoes, hard cooked eggs, carrot, peas, bell peppers, celery, and onions.

In another smaller bowl combine the heavy cream, 1/2 cup of mayonnaise, relish, and mustard. Add the dressing to the potato mixture and toss gently to combine. Taste and add more mayonnaise if desired, along with salt and pepper to taste. Stir in parsley and dill, if desired.

Arrange lettuce and tomato slices on a platter or individual plates and top with the prepared potato salad.

4 servings.

Variation

Use a 10-ounce package of frozen peas and carrots, lightly steamed, in place of the shredded carrot and frozen peas.

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