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When crafting the Heavenly Herb Potato & Egg Salad, it is essential to recognize the nutritional benefits of its key components. Each ingredient contributes not only to the flavor profile but also to a well-rounded meal that can nourish the body.

Classic Potato & Egg Salad

Discover the delightful flavors of Heavenly Herb Potato & Egg Salad, a beloved twist on a classic dish. This recipe combines tender Yukon Gold or red potatoes with creamy eggs and fresh herbs like dill and parsley for an invigorating taste. Perfect for picnics or gatherings, it’s not just a side dish but a star on any table. With simple preparation steps and quality ingredients, this salad is sure to impress and satisfy at every meal. Enjoy a bowlful of comfort and flavor!
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Ingredients
  

4 medium-sized potatoes (Yukon Gold or red potatoes work best)

4 large eggs

1 cup mayonnaise

1 tablespoon mustard (Dijon or yellow)

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

¼ cup finely chopped red onion

¼ cup chopped celery

¼ cup freshly chopped parsley

2 tablespoons fresh dill (optional for extra flavor)

Instructions
 

Boil the Potatoes: Begin by washing the potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil and let them cook until tender, about 15-20 minutes. Test for doneness by piercing with a fork; they should be soft but not falling apart. Drain and let cool before peeling and cubing into bite-sized pieces.

    Hard Boil the Eggs: In a separate pot, place the eggs and cover them with cold water. Bring to a boil, then cover and remove from heat. Allow them to sit for 12-15 minutes. Once done, plunge them into an ice bath to cool, then peel and chop them into quarters or small cubes.

      Mix the Dressing: In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until smooth and ingredients are well integrated. Adjust seasoning to your taste if needed.

        Combine Ingredients: In the bowl with the dressing, gently fold in the cooled cubed potatoes and chopped eggs. Be careful to maintain the integrity of the potatoes and eggs while mixing.

          Add Vegetables and Herbs: Sprinkle in the chopped red onion, celery, parsley, and dill (if using). Gently fold until everything is evenly coated with the dressing.

            Chill: Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 1 hour to let the flavors meld together (or overnight for the best taste).

              Serve: Before serving, give the salad a good stir and taste once more; adjust seasoning if necessary. Serve chilled as a side dish at picnics, barbecues, or family gatherings!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour 20 minutes | Serves 6-8