This Potato Salad with Egg is the ultimate crowd-pleaser—simple, creamy, and packed with nostalgic flavor. It blends fluffy yellow potatoes and tender eggs with a dressing that’s tangy, smooth, and just the right amount of savory. Every bite is comforting and full of contrast: richness from mashed yolks and mayo, a gentle zing from mustard and vinegar, and crunch from celery and onion.
Ingredient Breakdown
Yellow potatoes are the heart of this salad, offering a buttery texture that holds its shape once boiled. Their naturally creamy consistency complements the dressing without becoming too starchy or mushy. Cubed into even pieces, they cook evenly and maintain a soft bite that soaks up flavor without falling apart.
The eggs bring essential structure and flavor. Using a mix of chopped whole eggs and mashed yolks adds richness and a silky body to the dressing. The whites offer firm texture, while the yolks act almost like a built-in emulsifier, blending seamlessly into the sauce.
Celery and sweet onion—or green onions, if preferred—offer a welcome crunch. Their freshness and subtle bite balance out the creaminess, preventing the salad from feeling too heavy. A little crispness in each bite adds contrast and brightness.
The dressing is where everything ties together. Mayonnaise provides the smooth foundation, while mustard introduces sharpness that cuts through the fat. Apple cider vinegar adds acidity and a hint of fruitiness, seasoned salt enhances every flavor, and black pepper rounds things out. A final dusting of paprika adds a classic touch and gentle warmth.
Step-by-Step Preparation Guide
Start by bringing the diced potatoes to a boil in a large pot of cold water. This gradual heat ensures the pieces cook evenly from edge to center. Boil just until the potatoes are fork-tender—soft but not falling apart—then drain and let them cool while preparing the rest of the salad.
In a separate bowl, whisk together the mayonnaise, mustard, vinegar, seasoned salt, and black pepper until smooth and glossy. Cut three of the hard-boiled eggs in half and remove the yolks. Mash the yolks into a fine crumble with a fork, then mix them into the dressing. This adds a luscious depth to the sauce without making it too eggy.
Chop the egg whites and the remaining five eggs into small pieces. Combine these with the cooled potatoes, celery, and onion in a large bowl. Pour the prepared dressing over the top, and gently fold everything together. Be careful not to mash the potatoes as you stir; you want a mixture that’s cohesive but still textured.
Once combined, taste the salad and adjust the seasoning if needed. A pinch more salt or pepper can make a big difference. Transfer the finished dish to a serving bowl and sprinkle with paprika for a pop of color and an extra layer of flavor. Chill until ready to serve or enjoy it at room temperature.
Recipe Tips & Frequently Asked Questions
How to avoid overcooking potatoes and maintain their shape
Start with cold water and avoid boiling too aggressively. Check doneness early by piercing a piece with a fork—it should slide in smoothly but not crumble.
Why adding mashed egg yolks to the dressing enhances richness
Mashed yolks blend into the mayo base and give the dressing a velvety texture while boosting its savory depth.
Tips for ensuring the salad doesn’t become watery
Let the potatoes cool completely before mixing, and drain them thoroughly to prevent excess moisture from thinning the dressing.
Best practices for seasoning and balancing flavors
Always taste before serving. A little extra vinegar or mustard can brighten the flavor if it tastes flat, and don’t underestimate the power of a small pinch of salt.
Can I make this potato salad ahead of time?
Yes, it actually benefits from a few hours in the fridge. The flavors meld beautifully and the texture holds up well.
What’s the best way to store leftovers?
Keep the salad in an airtight container in the refrigerator for up to 4 days. Stir gently before serving again.
Can I use other types of potatoes like red or russet?
Red potatoes work well and hold their shape nicely. Russets are starchier and can fall apart more easily but still taste great.
Is it possible to lighten the dressing with yogurt or sour cream?
Absolutely. You can replace half the mayo with plain Greek yogurt or sour cream for a lighter, tangier twist.
What to Serve With This Recipe
Potato salad is a timeless side for summer cookouts. It pairs wonderfully with grilled favorites like burgers, ribs, or sausages. The creaminess balances the char and smokiness of anything coming off the grill.
For a simpler pairing, serve it alongside baked or fried chicken or even deli meats for a no-fuss lunch plate. The richness of the eggs and mayo plays well with cold cuts and rotisserie-style meats.
Complementary sides could include sweet corn on the cob, a tangy coleslaw, or crunchy dill pickles to cut through the creaminess. The textures and flavors contrast nicely and build a satisfying meal.
To round out the experience, serve with an ice-cold lemonade, a tall glass of iced tea, or a lightly chilled lager. These refreshing drinks help balance the dish and keep things light and summery.
Creative Variations
Add a few spoonfuls of chopped dill pickles or sweet relish for a sharper bite that contrasts beautifully with the creamy base.
Crispy crumbled bacon or freshly chopped chives add bold flavor and texture. These additions give the salad a savory, smoky twist that feels extra special.
Play with different mustard styles—try whole grain for rustic flair or spicy brown for a punchier finish. Each brings its own unique character to the dressing.
For something fun and retro, give it a deviled-egg spin by adding extra paprika and a dash of hot sauce or cayenne. The added heat turns a classic dish into a bold statement.
Potato Salad with Egg is a dependable side dish that delivers creamy comfort with every spoonful. It’s familiar, satisfying, and endlessly customizable, making it perfect for everything from laid-back lunches to festive outdoor gatherings. Whether served chilled on a hot day or scooped beside a warm entrée, it always hits the spot. Simple ingredients, minimal effort, and delicious payoff—this recipe earns its place on any table.
Ingredients
2 pounds yellow potatoes, peeled and cut into 1-inch cubes
8 hard-boiled eggs
1 rib celery, finely chopped
2 tablespoons minced sweet onion or thinly sliced green onions
Dressing
1 cup mayonnaise
1 tablespoon Dijon mustard or 2 teaspoons yellow mustard
1 teaspoon apple cider vinegar
¼ teaspoon seasoned salt
Black pepper, to taste
Paprika, for garnish
Instructions
Place the diced potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then cook until the potatoes are just fork-tender—soft but not falling apart. Drain the water and allow the potatoes to cool to room temperature.
Meanwhile, in a small mixing bowl, whisk together the mayonnaise, mustard, seasoned salt, vinegar, and a few cracks of black pepper. This forms the creamy, tangy dressing.
Take three of the hard-boiled eggs and cut them in half. Remove the yolks and mash them with a fork until smooth and crumbly. Stir the mashed yolks into the prepared dressing to enrich the texture and flavor. Chop the remaining egg whites and the five whole hard-boiled eggs into small pieces.
In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and minced onion. Pour the dressing over the top and gently fold the mixture together until well-coated and cohesive. Taste and adjust with extra salt or black pepper if needed.
Transfer the salad to a serving dish, sprinkle generously with paprika for color and added flavor, and serve chilled or at room temperature.
Potato Salad with Egg Recipe
Ingredients
- 2 pounds yellow potatoes peeled and cut into 1-inch cubes
- 8 hard-boiled eggs
- 1 rib celery finely chopped
- 2 tablespoons minced sweet onion or thinly sliced green onions
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard or 2 teaspoons yellow mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon seasoned salt
- Black pepper to taste
- Paprika for garnish
Instructions
- Place the diced potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then cook until the potatoes are just fork-tender—soft but not falling apart. Drain the water and allow the potatoes to cool to room temperature.
- Meanwhile, in a small mixing bowl, whisk together the mayonnaise, mustard, seasoned salt, vinegar, and a few cracks of black pepper. This forms the creamy, tangy dressing.
- Take three of the hard-boiled eggs and cut them in half. Remove the yolks and mash them with a fork until smooth and crumbly. Stir the mashed yolks into the prepared dressing to enrich the texture and flavor. Chop the remaining egg whites and the five whole hard-boiled eggs into small pieces.
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and minced onion. Pour the dressing over the top and gently fold the mixture together until well-coated and cohesive. Taste and adjust with extra salt or black pepper if needed.
- Transfer the salad to a serving dish, sprinkle generously with paprika for color and added flavor, and serve chilled or at room temperature.
