Ingredients — Serves 4–6
Salad
- 2 lb (900 g) potatoes, peeled and cut into 1-inch cubes
- 5 large eggs
- ½ small red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1–2 tbsp chives, chopped
- ½ tsp paprika
- Salt and black pepper, to taste
Creamy Dressing
- ¾ cup (180 g) mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp sugar
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt and black pepper, to taste
Method
- Boil potatoes: Put potatoes in salted water. Bring to a boil and cook for 10–12 minutes, until fork-tender but not falling apart. Drain and cool.
- Boil eggs: Cook eggs for 9–11 minutes. Transfer to ice water, peel, and chop 3 eggs. Slice the remaining 2 for topping.
- Make dressing: Whisk mayonnaise, sour cream, Dijon mustard, vinegar/lemon juice, sugar, garlic powder, onion powder, salt, and pepper.
- Combine: Add cooled potatoes, chopped eggs, red onion, parsley, dill, and chives to a large bowl.
- Dress: Pour over the dressing and gently fold until everything is coated.
- Chill: Cover and refrigerate for at least 1 hour for the best flavor.
- Finish: Top with sliced boiled eggs, parsley/dill, and a light sprinkle of paprika.
 Nut Information
- No nuts are required in this recipe.
- The main ingredients are naturally nut-free.
- If preparing for someone with a nut allergy, check packaged mayonnaise, mustard, sour cream/yogurt, and seasonings for allergen warnings and cross-contact.
Quick Q&A
Q: Can I make it ahead?
Yes. Refrigerate up to 2 days in a sealed container.
Q: Can I use baby potatoes?
Yes. Halve them and boil until fork-tender.
Q: Can I replace mayonnaise?
Use Greek yogurt or a 50/50 mixture of yogurt and mayonnaise.
Q: Should the potatoes be completely cold?
Let them cool before adding the creamy dressing so it doesn’t become runny.
Q: Is it vegetarian?
Yes, assuming the mayonnaise and other packaged ingredients contain no meat-derived ingredients.
Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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