Name: Potato Egg Salad with Parsley Mustard Dressing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb (450-500 grams) baby potatoes, boiled and drained; ½ tablespoon salt; 4 soft-boiled eggs, peeled; ¼ cup lightly packed fresh flat-leaf parsley, chopped; 4 green onions, chopped; 2 Tablespoons extra virgin olive oil; 1 ½ Tablespoons lemon juice or white vinegar; 1 teaspoon whole-grain mustard; ¼ teaspoon salt, or more to taste; ⅛ teaspoon freshly ground pepper, more to serve

Jump to Recipe· 4.3 from 57 reviews

If you’re craving a vibrant, fresh take on a classic comfort dish, this Potato Egg Salad with Parsley Mustard Dressing Recipe is exactly what you need. It’s a delightful blend of tender baby potatoes and creamy soft-boiled eggs, all elevated by a zesty parsley mustard dressing that wakes up your taste buds without a hint of heaviness. Light, tangy, and packed with herbaceous charm, this salad is perfect for any occasion, whether it’s a picnic, a weekday lunch, or a side dish that steals the show at dinner.

Ingredients You’ll Need

The image shows two side-by-side photos on a white marbled surface. On the left, there is a clear food processor bowl with visible blades in the center, filled with bright green chopped parsley leaves and pale green chopped scallions around the blade. Surrounding this bowl, there are whole and halved yellow lemons, some parsley sprigs, and a folded yellow cloth. On the right, there is a clear glass jar filled with a mixed green sauce with visible mustard seeds and finely chopped herbs, with a halved lemon and green parsley nearby, and part of the same yellow cloth in the scene. Photo taken with an iphone --ar 4:5 --v 7

Simplicity is the secret weapon in this Potato Egg Salad with Parsley Mustard Dressing Recipe. Each ingredient plays a crucial role in delivering that perfect balance of flavors, textures, and colors that make this salad a memorable experience. From the earthy baby potatoes to the bright parsley and sharp mustard, every bite offers something special.

Baby potatoes (1 lb): Choose tender, waxy potatoes for the best texture that holds up well after boiling.
Salt (½ tablespoon plus ¼ teaspoon): Enhances natural flavors and seasons the potatoes perfectly.
Soft-boiled eggs (4): Creamy yolks offer richness without the heaviness of mayonnaise.
Fresh flat-leaf parsley (¼ cup): Adds vibrant green color and a fresh, slightly peppery note.
Green onions (4): Provide a mild sharpness and crisp freshness.
Extra virgin olive oil (2 Tablespoons): The foundation of the dressing, adding fruity depth and silky texture.
Lemon juice or white vinegar (1 ½ Tablespoons): Brings bright acidity that balances creamy eggs and potatoes.
Whole-grain mustard (1 teaspoon): Offers a gentle tang and texture that lifts the dressing.
Freshly ground pepper (⅛ teaspoon, more to serve): Adds warmth and slight spiciness to taste.

How to Make Potato Egg Salad with Parsley Mustard Dressing Recipe

Step 1: Boil and Prepare Potatoes

Start by boiling the baby potatoes whole in salted water until tender but still firm, usually about 15-20 minutes. This ensures they hold their shape in the salad. Once cooked, drain and allow them to cool slightly before slicing into bite-sized pieces. The salt in the boiling water seasons them subtly from within.

Step 2: Soft-Boil the Eggs

Soft-boiling eggs is a delicate but rewarding step. Place eggs in simmering water for exactly 6-7 minutes for that perfectly runny yet creamy yolk. Once done, cool them in ice water to stop cooking, then peel carefully. These eggs add a luxuriously silky texture that pairs beautifully with the potatoes.

Step 3: Make the Parsley Mustard Dressing

In a bowl, whisk together chopped fresh parsley, green onions, extra virgin olive oil, lemon juice (or vinegar), whole-grain mustard, salt, and freshly ground pepper. This dressing is the heart of the dish, combining fresh herbal notes with a bright, tangy punch that enliven every bite.

Step 4: Combine All Ingredients

Gently toss the warm potato chunks and peeled soft-boiled eggs with the parsley mustard dressing. Be careful not to break the eggs too much — you want chunks that meld into the salad, offering creamy richness alongside the crisp potatoes. Taste and adjust seasoning with extra salt or pepper if desired.

Step 5: Chill and Rest

Let your potato egg salad sit for at least 30 minutes in the refrigerator. This resting time allows the dressing to soak into the potatoes and eggs fully, marrying their flavors into an irresistible harmony.

How to Serve Potato Egg Salad with Parsley Mustard Dressing Recipe

In a large wooden bowl, there are one layer of small yellow potato halves gathered in the center, topped with a bright green herb sauce sprinkled with yellow mustard seeds. Around the bowl, on a white marbled surface, are two lemon halves, a small glass jar filled with the same green sauce with a spoon inside, and a small white bowl holding three plain white eggs. A mustard yellow cloth with white trim lies near two wooden utensils with long dark handles, adding warm tones to the scene. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra chopped parsley or a dusting of freshly cracked black pepper adds a final pop of color and flavor that makes the salad feel vibrant and fresh right on the plate.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish, making for a light yet filling meal. It’s also fantastic alongside crusty bread or tucked into a sandwich wrap for a picnic-ready lunch.

Creative Ways to Present

For a fun twist, serve the potato egg salad atop a bed of crisp mixed greens or stuff it into ripe avocado halves for an elegant appetizer. You can also layer it in glass jars for charming individual servings at your next gathering.

Make Ahead and Storage

Storing Leftovers

Keep leftover potato egg salad in an airtight container in the refrigerator for up to 2 days. Because it contains soft-boiled eggs and fresh herbs, freshness is key for the best flavor and safety.

Freezing

This salad doesn’t freeze well due to the texture changes in potatoes and eggs when thawed. It’s best enjoyed fresh or stored in the fridge and consumed within a couple of days.

Reheating

If you prefer to enjoy the salad slightly warm, gently reheat just the potato portion before mixing with the dressing and eggs. Avoid microwaving the whole salad, as the eggs can become rubbery and the herbs lose their brightness.

FAQs

Can I use regular potatoes instead of baby potatoes?

You can, but waxy baby potatoes hold their shape and texture much better after boiling, ensuring your salad doesn’t become mushy.

Is it possible to make this salad vegan?

This particular recipe relies on soft-boiled eggs for creaminess. For a vegan version, consider using roasted chickpeas or tofu and adjusting the dressing accordingly.

How do I know when my eggs are perfectly soft-boiled?

Timing is crucial—boil eggs for 6-7 minutes for a creamy yolk. Plunge them into ice water immediately to stop cooking and make peeling easier.

Can I substitute lemon juice with vinegar in the dressing?

Absolutely! Both add acidity, but lemon offers a brighter, fresher taste, while white vinegar adds a sharper tang. Choose based on your flavor preference.

Is this salad suitable for meal prep?

Yes, you can prepare it in advance and refrigerate. Just be mindful it’s best eaten within 1-2 days to keep the eggs and herbs fresh and flavorful.

Final Thoughts

This Potato Egg Salad with Parsley Mustard Dressing Recipe is a fresh, satisfying twist on a beloved classic. Its bright flavors and pleasing textures make it a dish you’ll want to keep coming back to, whether as a light lunch, picnic staple, or unforgettable side. Give it a try—you’ll be amazed how such simple ingredients come together to create something truly special!

Potato Egg Salad with Parsley Mustard Dressing Recipe

Ingredients You’ll Need