Potato Salad with Eggs

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Writer: Judy Shortsleeve

Potato Salad with Eggs

Potato Salad with Eggs

Course: Side Dishes
Servings: 6 servings


  • 10 medium Yellow potatoes peeled
  • 4 Hard boiled eggs (chop 2 and slice 2 to decorate salad)
  • 1 cup Onion chopped
  • 1 cup fresh parsley chopped
  • 2 tbsp White vinegar
  • 1 tbsp Olive Oil
  • 16 oz. Mayonnaise
  • 1 package Frozen vegetables mix of carrots, peas, and corn thawed


  • Cook potatoes in unsalted water until you can just pierce the potatoes with a fork. Cool potatoes and cut into cubes. Mix all ingredients together. Decorate the salad with the reserved sliced eggs and a few sprigs of parsley.


This recipe is courtesy of The Brazilian Grille at 680 Main Street in Hyannis and also appeared in the 2013 Winter issue of Cape Cod HOME.
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