Ingredients
1 1/2 lbs (680g) red potatoes, cubed
8 oz (225g) elbow or penne pasta
6 large hard-boiled eggs, peeled and chopped
1 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tbsp apple cider vinegar
1 celery stalk, diced
2 green onions, thinly sliced
1 tsp fresh dill, chopped
1 tsp salt
1 tsp black pepper
Instructions
Boil potatoes in salted water until tender (12–15 minutes). Drain and cool.
Cook pasta al dente (6–8 minutes). Drain and rinse with cold water to stop cooking.
In a large bowl, combine potatoes, pasta, chopped eggs, celery, and green onions.
In a separate bowl, whisk mayonnaise, Dijon mustard, whole grain mustard, apple cider vinegar, dill, salt, and pepper until smooth.
Pour dressing over salad mixture. Toss gently until evenly coated.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For meal prep, store in an airtight container in the fridge for up to 3 days.
Scale ingredients proportionally for larger servings.
Enhance creaminess with Greek yogurt or sour cream if preferred.
Adjust mustard types for tangy (Dijon) or texture (whole grain).
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Snacks
- Method: Boiling/Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 135mg