Potato and Egg Salad
Need a go-to potato salad recipe? Our creamy mayo dressing and customizable ingredients make this potato and egg salad a crowd-pleaser.
This potato and egg salad is my go-to recipe — simple, creamy, and full of flavor. The dressing combines mayonnaise and mustard for a perfectly balanced tang, while hard-boiled eggs add richness and texture.
It’s a flexible recipe that you can make your own. Leave out the onions, swap in milder green onions, or stir in buttermilk or sour cream for a tangier variation. It’s the kind of dish that feels familiar yet always impresses.
Why You’ll Like It
Classic flavor. A creamy mayo-mustard base gives this salad its timeless Southern appeal.
Customizable. Add pickles, herbs, or bacon — it adapts beautifully to your taste.
Perfect for any meal. Ideal for picnics, barbecues, or weeknight dinners.
Ingredient Notes
- Potatoes: Red-skinned or Yukon Gold potatoes hold their shape well and have great flavor.
- Eggs: Hard-boiled eggs add richness and texture — chop them coarsely for best results.
- Mayonnaise: Provides the creamy base; use your preferred brand or add a little sour cream for tang.
- Mustard: Yellow mustard adds sharpness; Dijon can be substituted for extra bite.
- Onion: Sweet or green onions bring flavor and crunch — adjust to your preference.
- Celery: Adds crispness and freshness.
- Seasonings: Salt and pepper to taste; paprika for garnish if desired.
Steps to Make Potato and Egg Salad
- Cook the potatoes: Peel and cube the potatoes. Place in a saucepan, cover with water, and add salt. Bring to a boil, reduce heat, and simmer until fork-tender, about 12 to 15 minutes. Drain and let cool slightly.
- Assemble the salad: In a large bowl, combine the cooled potatoes, chopped eggs, onion, and celery. Add the mayonnaise, mustard, and pepper, stirring gently to coat evenly.
- Adjust seasoning: Taste and add salt, pepper, or more mayonnaise as needed for creaminess.
- Chill and serve: Refrigerate for at least 1 hour before serving for the best flavor. Garnish with parsley or paprika if desired.
Tips for Potato and Egg Salad
- Cool the potatoes before adding the dressing to prevent them from breaking apart.
- For a lighter texture, mix half mayonnaise and half sour cream or buttermilk.
- Chill thoroughly before serving to let the flavors meld.
- Keep the salad cold if serving outdoors — nestle the bowl in ice for food safety.
Recipe Variations
- Herbs. Add chopped dill, parsley, or chives for fresh aromatic flavor.
- Pickles. Stir in relish or chopped pickles for tang and crunch.
- Bacon. Mix in crumbled cooked bacon for smoky flavor.
- Spices. Sprinkle in smoked paprika or try a touch of curry powder.
- Vegetables. Add diced cucumber, bell pepper, or halved cherry tomatoes.
- Smoked fish. Fold in smoked salmon or haddock for a unique twist.
What to Serve With Potato and Egg Salad
- 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 Potato and Egg Salad
Refrigerate: Store in an airtight container for up to 3 to 4 days. Always keep chilled when not serving.
Freeze: Not recommended — the texture of the potatoes and dressing will change after thawing.
Before serving: Let sit at room temperature for about 15 minutes to take the chill off and restore creaminess.
Potato and Egg Salad
Ingredients
- 2 1/2 pounds potatoes, red-skinned or Yukon gold preferred
- 2 tablespoons 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 sweet onion, finely chopped
- 1 cup celery, chopped
- 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
