Potato and Egg Salad

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.

What You’ll Like About This Recipe

• Creamy, balanced flavor. The mayonnaise and mustard dressing coats each bite with just the right mix of richness and tang, complemented by the soft potatoes and mild eggs.
• Simple, reliable method. A few well-chosen steps—properly salting the cooking water, cooling the potatoes, and folding gently—ensure consistent texture every time.
• Customizable ingredients. Add relish, dill, green onions, paprika, or pickles to build your perfect version without altering the core recipe.
• Perfect for gatherings. Potato salad is always a crowd-pleaser, and this one holds up beautifully on buffet tables, potlucks, and picnics.
• Make-ahead friendly. The flavors meld and improve as the salad chills, making preparation ahead of time both easy and beneficial.

Ingredient Notes

• Potatoes – Red-skinned or Yukon Gold potatoes hold their shape well and stay creamy rather than crumbly. Russets can be used but will break down more easily.
• Kosher salt – Salting the cooking water seasons the potatoes from the inside out. Don’t skip this step.
• Hard-boiled eggs – Chopped eggs add richness and a protein boost. Slightly firm yolks work best to avoid a chalky texture.
• Mayonnaise – Adjust the amount to reach your preferred creaminess. Duke’s, Hellmann’s, or homemade mayo all work well.
• Yellow mustard – Provides tang and color; Dijon can be used for a sharper, more assertive flavor.
• Onion and celery – Sweet onion adds gentle flavor without harshness, while celery brings crisp texture and freshness.
• Pepper and salt – Season at the end, tasting first because mayo and mustard already contribute some saltiness.

How to Make It

1. Peel and cube the potatoes evenly so they cook at the same rate and maintain their structure.
2. Boil the potatoes in well-salted water until just tender, avoiding overcooking so they hold their shape when mixed with the dressing.
3. Drain the potatoes and let them cool slightly with the lid ajar, allowing steam to escape and preventing excess moisture in the salad.
4. Combine the cooled potatoes with chopped eggs, onion, and celery, folding gently to avoid breaking down the potatoes.
5. Add mayonnaise, mustard, and pepper, stirring carefully and adjusting the creaminess or seasoning to your taste.
6. Chill the salad to allow flavors to meld, then garnish with parsley or paprika just before serving.

Pro Tips

• Salt the cooking water generously so the potatoes are seasoned internally rather than relying solely on the dressing.
• Cool the potatoes slightly before mixing to avoid melting the mayonnaise and thinning the dressing.
• Fold the salad gently to keep the potatoes intact and maintain a pleasing texture.
• Adjust the creaminess by adding mayonnaise gradually; potatoes absorb more dressing as they chill.
• Chill the salad for at least one hour before serving to improve flavor and set the texture.

Recipe Variations

• Pickle lover’s version. Add sweet relish or chopped dill pickles and a splash of pickle juice for a tangy, flavorful twist.
• Herbed potato salad. Stir in fresh dill, chives, or parsley to brighten the flavor and add freshness.
• Creamy Dijon style. Replace some or all of the yellow mustard with Dijon for a sharper, more elevated taste.
• Loaded potato salad. Add bacon, shredded cheddar, and green onions to create a “loaded baked potato” flavor profile.
• Simple and classic. Leave out mustard and keep the seasonings mild for a more traditional, old-fashioned version.

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

• Refrigerate the potato salad in an airtight container for several days, stirring before serving to redistribute the dressing.
• Freeze is not recommended, as the potatoes and mayonnaise can separate and become grainy when thawed.
• Refresh with a spoonful of mayonnaise if the salad thickens after sitting in the refrigerator.