Ingredients
Scale
- 4 lbs Red Bliss potatoes (unpeeled)
- 4 large eggs
- ½ cup finely chopped green onion tops
- 1¼ cups mayonnaise
- 1¾ teaspoons celery seeds
- 1¾ teaspoons salt (adjust to taste)
Instructions
- Steam Potatoes: Steam unpeeled red potatoes for approximately 45 minutes until fork-tender. (Avoid boiling to preserve texture.)
- Boil Eggs: Hard-boil the eggs separately, then cool and peel.
- Cool and Chop: Let both eggs and potatoes cool. Cut into bite-sized chunks. Leave the potato skins on for flavor and texture.
- Make Dressing: In a large mixing bowl, combine mayonnaise, celery seed, salt, and chopped green onion tops.
- Mix Everything: Gently fold the chopped potatoes and eggs into the dressing. Mix carefully to avoid mushy texture.
- Serve: Best served at room temperature within 2 hours. Refrigerate leftovers and consume within 3–4 days.
- 💡 Pro Tip: Use eggs that are 7–10 days old—they peel much easier after boiling!
Notes
| Nutrient | Amount |
|---|---|
| Calories | ~260 kcal |
| Fat | 21g |
| Carbohydrates | 18g |
| Protein | 5g |
| Sodium | ~500mg |
| Cholesterol | 105mg |
| Fiber | 2g |
| Sugars | <2g |
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American, Southern American