Classic for a Reason
I have a funny relationship with this classic American Potato Salad with Hardboiled Eggs. When I was growing up, even though it was in New York City in the 60s and 70s, our household meals were more European and even international in flare.
My Dad spoke 8 languages and was very well traveled and we were more apt to have pâté and charcuterie on picnics than sandwiches and similar potato salads.
So every time I went to a party where this was served I gobbled it up. It is so comforting, featuring tender potatoes, a tangy yet creamy mayonnaise-based dressing, a little crunch from celery and the eggs!
The hard-boiled eggs always seemed odd and perfectly home at the same time. They add flavor, texture and extra protein!
Let’s Talk About Celery & FODMAPs
Celery is one of those foods that when you look at the Monash University Smartphone App there is a yellow light next to it, alerting you to FODMAP content.
If you click through you will see that you can indeed eat a quarter of a medium stalk (12 g), which means that you can have some and still stay within low FODMAP amounts.
Celery is so great in this dish, adding moisture, crunch and a freshness that I didn’t want to leave it out – and there is no need to. Follow our recommendations for serving amounts and this Potato Salad with Hardboiled Eggs will find a happy home alongside grilled meats, hot dogs, burgers and all of your favorite summer fare.
And truth be told, I would eat this year round as a side dish – and now I know that I can even though I am following a low FODMAP diet! Enjoy.
For another potato salad with hardboiled eggs, check out our Tangy Potato & Egg Salad with Olives & Pickles.
Potato Salad with Hardboiled Eggs
This Potato Salad with Hardboiled Eggs is packed with protein from the eggs and takes advantage of hearty potatoes, which contain no detectable FODMAPs! This is a fabulous side to grilled meats in particular.
Low FODMAP Serving Size Info: Makes about 8 cups (1.6 kg); about 16 servings (about ½ cup/100 g each)
- 2 pounds (910 g) small waxy red or white-skinned potatoes, scrubbed and cut into large bite-sized pieces (see Tips)
- 2 tablespoons apple cider or white wine vinegar
- 1/3 cup (24 g) finely chopped scallions, green parts only
- 3 large eggs, hardboiled, peeled
- 2 medium stalks celery, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- 1 cup (226 g) mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Place the potatoes in a large pot and cover with water. Bring to a simmer and cook until tender, about 10 to 12 minutes. Drain and place in a large mixing bowl. Sprinkle with vinegar, folding together, then allow to cool.
Add scallions, eggs and celery and parsley to the bowl. Fold in mayonnaise, mustard, celery seed, salt and black pepper to taste into the salad. Potato salad is ready to serve. Garnish with paprika right before serving. You can also refrigerate in a covered container for up to 2 days. It will last longer but it will loose some its freshness.
- You can peel the potatoes if you like. You can even use floury baking potatoes, in which case definitely peel them. I like the look and texture of red-skinned waxy potatoes, but you can choose whichever you like.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.