This potato and egg salad is my go-to recipe. It’s made with a creamy mayonnaise and mustard dressing, hard-boiled eggs, and chopped onions and celery. It may seem simple, but it packs loads of flavor. It’s also versatile, with many possibilities for additional ingredients and dressing variations. If you aren’t a fan of onions, feel free to leave them out. Or use milder green onions instead. Or you might add a little buttermilk or sour cream to the mayonnaise for a tangy flavor twist.
📇Recipe Variations
- Herbs: Add chopped herbs, such as dill, parsley, or chives to add fresh aromatic flavors.
- Pickles: Relish or chopped pickles can add and extra element of crunch and flavor.
- Bacon: Add crumbled cooked bacon for savory, smoky flavor.
- Spices: Try adding a bit of smoked paprika, or experiment with curry powder.
- Vegetables: Mix in diced cucumber, bell pepper, or cherry tomatoes.
- Smoked Fish: Consider adding smoked salmon or haddock for a unique twist.
🍽️What to Serve With Potato and Egg Salad
Proteins
Grilled or fried chicken for a classic BBQ or picnic pairing.
Sausages or hot dogs go well with the tangy potato and egg salad.
Sandwiches made with deli meats and cheeses, like a Reuben or croque monsieur.
Burgers for a traditional American cookout.
BBQ baked beans pair beautifully with the potato salad flavors.
🫙How to Store
Refrigerate potato salad in an airtight container and enjoy it within 3 to 4 days.
❄️Safety Tip
When serving outdoors, keep it cold. Serve it from a cooler or nestle it in a larger bowl of crushed ice.
PrintPotato and Egg Salad
The creamy mayo and mustard dressing and customizable ingredients make this potato and egg salad a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Potatoes
- Cuisine: American
Ingredients
- 2 1/2 pounds potatoes (red-skinned or Yukon gold preferred)
- 1 teaspoon kosher salt for the cooking water
- 4 large hard-boiled eggs, chopped
- 3/4 to 1 cup mayonnaise
- 1 tablespoon yellow mustard, or to taste
- 1/2 cup finely chopped sweet onion
- 1 cup chopped celery
- 1/4 teaspoon ground black pepper
- Salt, to taste
Instructions
- Cook the Potatoes: Peel the potatoes and cut them into 1-inch cubes. Put the potatoes in a saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 12 to 15 minutes or until fork tender but still firm. Drain and let them cool with the lid ajar.
- Assemble the Salad: Combine the cooled potatoes with the chopped eggs, onion, and celery. Add 3/4 cup of mayonnaise, mustard, and pepper and gently toss to combine, adding more mayonnaise if needed. Taste and adjust the seasonings with salt and pepper as needed.
- Serve: Garnish the salad with parsley and/or paprika if desired. Enjoy!
Serving potato and egg salad.
