Potato and Egg Salad

Name: Potato and Egg Salad
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 piece Spring onions; 60 g Cornichons; as needed Water, cold; as needed Water, cold; 4 piece Egg, large; 120 g Mayonnaise; 1 tsp Dijon mustard; 1 tbsp White wine vinegar; 1 tsp Salt; 0.5 tsp Black pepper; 15 g Flat-leaf parsley; 800 g Floury potatoes; 1 tsp Salt, plus more for boiling; 3 piece Celery, stalks; 0.25 tsp Smoked paprika

40 min · 30 min active · makes ~1.4 kg · Medium · French

A generous, creamy potato salad built on floury chunks dressed in a mustardy mayonnaise sharpened with white wine vinegar. Celery, spring onions, and cornichons are folded through for crunch and bite, then hard-boiled egg quarters are arranged on top and finished with flat-leaf parsley and a dusting of smoked paprika. Substantial enough to anchor a spread, and satisfying enough to stand alone.

Potato and Egg Salad

TOTAL TIME

40 min

ACTIVE TIME

30 min

QUANTITY

~1.4 kg

DIFFICULTY

Medium

CUISINE

French

Who’s eating

Ingredients0/13

Tools0/10

Ingredients

0/13 gathered · 4 servings

4piece

60g

coldas needed

large4piece

120g

1tsp

1tbsp

2tsp

0.5tsp

15g

800g

stalks3piece

0.25tsp

#	Quantity	Notes	State
1	4piece	—	—
2	60g	—	—
3	as needed	cold	—
4	4piece	large	—
5	120g	—	—
6	1tsp	—	—
7	1tbsp	—	—
8	2tsp	—	—
9	0.5tsp	—	—
10	15g	—	—
11	800g	—	—
12	3piece	stalks	—
13	0.25tsp	—	—

Tools

10 items

Hygiene

Wash your hands after the raw eggs and egg; disinfect the cutting board and knife after the raw eggs.

Procedure

40 steps

1 of 40

Slice the 4 spring onions

keeping white and green parts together

Spring onions · 4 piece

ResultSliced spring onionsused in step 35

2 of 40

Chop the cornichons

Cornichons · 60 g

ResultChopped cornichonsused in step 35

3 of 40

Add the water to the saucepan

cover potatoes

Water · as needed

4 of 40

Add the water to the saucepan

Water · as needed

ResultWater

5 of 40

Bring the water to a boil

rolling boil

high heat

ResultBoiled water

6 of 40

Add a raw egg the 4 eggs

gently lower into boiling water

Egg · 4 piece

ResultBoiled water and eggs

7 of 40

Boil the water and eggs

10 minutes

medium-high heat

⏱ 10 min

ResultBoiled eggs

8 of 40

Transfer the boiled eggs from the small saucepan into the small bowl

immediately transfer to bowl of cold water

Boiled eggs · step 7

ResultBoiled eggs

9 of 40

Rest the boiled eggs

⏱ 5 min

ResultRested eggs

10 of 40

Peel the rested eggs

ResultPeeled eggs

11 of 40

Chop the peeled eggs

ResultEgg quartersused in step 37

12 of 40

Wash your hands with soap — you've been handling raw eggs

⏱ 30s

13 of 40

Add the mayonnaise to the bowl

Mayonnaise · 120 g

ResultMayonnaise

14 of 40

Add dijon mustard

Dijon mustard · 1 tsp

ResultMayonnaise and Dijon mustard

15 of 40

Add the white wine vinegar to the bowl

White wine vinegar · 1 tbsp

ResultMayonnaise and Dijon mustard and white wine vinegar

16 of 40

Add salt

Salt · 1 tsp

ResultDijon mustard and white wine vinegar mixture

17 of 40

Add black pepper

Black pepper · 0.5 tsp

ResultDijon mustard and white wine vinegar mixture

18 of 40

Whisk the dijon mustard and white wine vinegar mixture

Look for

until combined

ResultMustardy dressing

19 of 40

Wash and disinfect the cutting board — it's held raw eggs

⏱ 1 min

20 of 40

Wash and disinfect the knife — it's cut raw eggs

⏱ 30s

21 of 40

Chop flat-leaf parsley

Flat-leaf parsley · 15 g

ResultChopped parsleyused in step 38

22 of 40

Rinse the floury potatoes

under cold running water

Floury potatoes · 800 g

⏱ 30s

ResultRinsed floury potatoes

23 of 40

Peel the rinsed floury potatoes

Rinsed floury potatoes · step 22

ResultPeeled potatoes

24 of 40

Chop the peeled potatoes

Peeled potatoes · step 23

ResultChopped floury potatoes

25 of 40

Add the chopped floury potatoes to the saucepan

Chopped floury potatoes · step 24

ResultChopped floury potatoes and potato chunks

26 of 40

Add salt

Salt · 1 tsp

ResultChopped floury potatoes and potato chunks and salt

27 of 40

Bring the chopped floury potatoes and potato chunks and salt to a boil

rolling boil

high heat

ResultBoiled potato chunks

28 of 40

Boil the potato chunks

Look for

12–15 minutes until just tender when pierced with a knife

medium-high heat

⏱ 13 min

ResultBoiled floury potatoes

29 of 40

Drain the boiled floury potatoes

ResultDrained floury potatoes

30 of 40

Spread the drained floury potatoes from the large saucepan

Drained floury potatoes · step 29

⏱ 5 min

ResultSteam-dried potatoes

31 of 40

Add the steam-dried potatoes from the baking tray to the bowl

Steam-dried potatoes · step 30

ResultSteam-dried potatoes and mustardy dressing

32 of 40

Fold the steam-dried potatoes and mustardy dressing

Look for

until coated

ResultDressed potatoes

33 of 40

Rinse the 3 celeries

under cold running water

Celery · 3 piece

⏱ 30s

ResultRinsed celery

34 of 40

Slice the rinsed celery

Rinsed celery · step 33

ResultSliced celery

35 of 40

Add the sliced spring onions, chopped cornichons and sliced celery to the bowl

spring onions, and chopped cornichons

Sliced spring onions · step 1 Chopped cornichons · step 2 Sliced celery · step 34

ResultDressed potato mixture

36 of 40

Fold the dressed potato mixture

Look for

until combined

ResultFolded salad

37 of 40

Arrange the egg quarters and folded salad

over the top

Egg quarters · step 11 Folded salad · step 36

ResultSalad with egg quarters

38 of 40

Add the chopped parsley and salad with egg quarters

scatter chopped parsley over the salad

Chopped parsley · step 21 Salad with egg quarters · step 37

ResultParslied saladused in step 40

39 of 40

Wash your hands with soap — you've been handling raw egg

⏱ 30s

40 of 40

Dust the smoked paprika over the parslied salad

Smoked paprika · 0.25 tspParslied salad · step 38

ResultPotato and Egg Salad

Total Time40 min

#	Product	Tool	Action
1	4 piece		Slice the 4 spring onions → keeping white and green parts togetherResultSliced spring onionsused in step 35
2	60 g		Chop the cornichonsResultChopped cornichonsused in step 35
3	as needed		Add the water to the saucepan → cover potatoes
4	as needed		Add the water to the saucepanResultWater
5	—	high heat	Bring the water to a boil → rolling boilResultBoiled water
6	4 piece		Add a raw egg the 4 eggs → gently lower into boiling waterResultBoiled water and eggs
7	—	medium-high heat	Boil the water and eggs → 10 minutes⏱ 10 minResultBoiled eggs
8	Boiled eggsstep 7		Transfer the boiled eggs from the small saucepan into the small bowl → immediately transfer to bowl of cold waterResultBoiled eggs
9	—		Rest the boiled eggs⏱ 5 minResultRested eggs
10	—		Peel the rested eggsResultPeeled eggs
11	—		Chop the peeled eggsResultEgg quartersused in step 37
12	—	—	Wash your hands with soap — you've been handling raw eggs⏱ 30s
13	120 g		Add the mayonnaise to the bowlResultMayonnaise
14	1 tsp		Add dijon mustardResultMayonnaise and Dijon mustard
15	1 tbsp		Add the white wine vinegar to the bowlResultMayonnaise and Dijon mustard and white wine vinegar
16	1 tsp		Add saltResultDijon mustard and white wine vinegar mixture
17	0.5 tsp		Add black pepperResultDijon mustard and white wine vinegar mixture
18	—		Whisk the dijon mustard and white wine vinegar mixtureLook foruntil combinedResultMustardy dressing
19	—		Wash and disinfect the cutting board — it's held raw eggs⏱ 1 min
20	—		Wash and disinfect the knife — it's cut raw eggs⏱ 30s
21	15 g		Chop flat-leaf parsleyResultChopped parsleyused in step 38
22	800 g	—	Rinse the floury potatoes → under cold running water⏱ 30sResultRinsed floury potatoes
23	Rinsed floury potatoesstep 22		Peel the rinsed floury potatoesResultPeeled potatoes
24	Peeled potatoesstep 23		Chop the peeled potatoesResultChopped floury potatoes
25	Chopped floury potatoesstep 24		Add the chopped floury potatoes to the saucepanResultChopped floury potatoes and potato chunks
26	1 tsp		Add saltResultChopped floury potatoes and potato chunks and salt
27	—	high heat	Bring the chopped floury potatoes and potato chunks and salt to a boil → rolling boilResultBoiled potato chunks
28	—	medium-high heat	Boil the potato chunksLook for12–15 minutes until just tender when pierced with a knife⏱ 13 minResultBoiled floury potatoes
29	—		Drain the boiled floury potatoesResultDrained floury potatoes
30	Drained floury potatoesstep 29		Spread the drained floury potatoes from the large saucepan⏱ 5 minResultSteam-dried potatoes
31	Steam-dried potatoesstep 30		Add the steam-dried potatoes from the baking tray to the bowlResultSteam-dried potatoes and mustardy dressing
32	—		Fold the steam-dried potatoes and mustardy dressingLook foruntil coatedResultDressed potatoes
33	3 piece	—	Rinse the 3 celeries → under cold running water⏱ 30sResultRinsed celery
34	Rinsed celerystep 33		Slice the rinsed celeryResultSliced celery
35	Sliced spring onionsstep 1		Add the sliced spring onions, chopped cornichons and sliced celery to the bowl → spring onions, and chopped cornichonsResultDressed potato mixture
	Chopped cornichonsstep 2
	Sliced celerystep 34
36	—		Fold the dressed potato mixtureLook foruntil combinedResultFolded salad
37	Egg quartersstep 11	—	Arrange the egg quarters and folded salad → over the topResultSalad with egg quarters
37	Folded saladstep 36	—
38	Chopped parsleystep 21	—	Add the chopped parsley and salad with egg quarters → scatter chopped parsley over the saladResultParslied saladused in step 40
38	Salad with egg quartersstep 37	—
39	—	—	Wash your hands with soap — you've been handling raw egg⏱ 30s
40	0.25 tsp	—	Dust the smoked paprika over the parslied saladResultPotato and Egg Salad
40	Parslied saladstep 38	—
Total Time			40 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	445kcal
	12g
	28g
	5g
	38g
	3g
	5g
	1,513mg

Ingredients0/13

Tools0/10

french · Recipe

Potato and Egg Salad

HygieneWash your hands after the raw eggs and egg; disinfect the cutting board and knife after the raw eggs.

Serves4

Total40 min

LevelMedium

Ingredients

Spring onions4 piece
Cornichons60 g
Water, coldas needed
Egg, large4 piece
Mayonnaise120 g
Dijon mustard1 tsp
White wine vinegar1 tbsp
Salt2 tsp
Black pepper0.5 tsp
Flat-leaf parsley15 g
Floury potatoes800 g
Celery, stalks3 piece
Smoked paprika0.25 tsp

Tools

Large saucepanSmall bowlSmall saucepanChef's knifeLarge bowlSpatulaWhiskBaking trayColanderChopping board

Method

Slice the 4 spring onions → keeping white and green parts together

Result · Sliced spring onions · used in step 35

Chefs knifeSpring onions · 4 piece

Chop the cornichons

Result · Chopped cornichons · used in step 35

Chefs knifeCornichons · 60 g

Add the water to the saucepan → cover potatoes

Large saucepanWater · as needed

Add the water to the saucepan

Small saucepanWater · as needed

Bring the water to a boil → rolling boil

high heatSmall saucepan

Add a raw egg the 4 eggs → gently lower into boiling water

Small saucepanEgg · 4 piece

Boil the water and eggs → 10 minutes

medium-high heat10 minSmall saucepan

Transfer the boiled eggs from the small saucepan into the small bowl → immediately transfer to bowl of cold water

Small bowlBoiled eggs · step 7

Rest the boiled eggs

5 minSmall bowl

Peel the rested eggs

Small bowl

Chop the peeled eggs

Result · Egg quarters · used in step 37

Chefs knife

Add the mayonnaise to the bowl

Large bowlMayonnaise · 120 g

Add dijon mustard

Large bowlDijon mustard · 1 tsp

Add the white wine vinegar to the bowl

Large bowlWhite wine vinegar · 1 tbsp

Add salt

Large bowlSalt · 1 tsp

Add black pepper

Large bowlBlack pepper · 0.5 tsp

Whisk the dijon mustard and white wine vinegar mixtureLook foruntil combined

Whisk

Chop flat-leaf parsley

Result · Chopped parsley · used in step 38

Chefs knifeFlat-leaf parsley · 15 g

Rinse the floury potatoes → under cold running water

30sFloury potatoes · 800 g

Peel the rinsed floury potatoes

Chefs knifeRinsed floury potatoes · step 22

Chop the peeled potatoes

Chefs knifePeeled potatoes · step 23

Add the chopped floury potatoes to the saucepan

Large saucepanChopped floury potatoes · step 24

Add salt

Large saucepanSalt · 1 tsp

Bring the chopped floury potatoes and potato chunks and salt to a boil → rolling boil

high heatLarge saucepan

Boil the potato chunksLook for12–15 minutes until just tender when pierced with a knife

medium-high heat13 minLarge saucepan

Drain the boiled floury potatoes

Colander

Spread the drained floury potatoes from the large saucepan

5 minBaking trayDrained floury potatoes · step 29

Add the steam-dried potatoes from the baking tray to the bowl

Large bowlSteam-dried potatoes · step 30

Fold the steam-dried potatoes and mustardy dressingLook foruntil coated

Spatula

Rinse the 3 celeries → under cold running water

30sCelery · 3 piece

Slice the rinsed celery

Chefs knifeRinsed celery · step 33

Add the sliced spring onions, chopped cornichons and sliced celery to the bowl → spring onions, and chopped cornichons

Large bowlSliced spring onions · step 1Chopped cornichons · step 2Sliced celery · step 34

Fold the dressed potato mixtureLook foruntil combined

Spatula

Arrange the egg quarters and folded salad → over the top

Egg quarters · step 11Folded salad · step 36

Add the chopped parsley and salad with egg quarters → scatter chopped parsley over the salad

Result · Parslied salad · used in step 40

Chopped parsley · step 21Salad with egg quarters · step 37

Dust the smoked paprika over the parslied salad

Result · Potato and Egg Salad

Smoked paprika · 0.25 tsp

Printed 3 September 2026