Easy Potato Salad With Eggs Recipe: Homemade Comfort At Its Best

Summer barbecues spark cravings for a classic potato salad with eggs that brings comfort and zest to any gathering.

Creamy, hearty, and packed with simple ingredients, this easy potato salad with eggs delivers a crowd-pleasing side dish everyone loves.

Boiled potatoes and perfectly cooked eggs create a delightful base for a tangy, smooth mixture.

Fresh herbs and a creamy dressing elevate each bite with rich, satisfying flavors.

Chopped celery adds a subtle crunch that makes this salad irresistible.

Chilled and seasoned just right, this potato salad serves up a nostalgic taste of home-cooked goodness.

How to Prepare Easy Potato Salad with Eggs

Step 1: Prepare Potato Base

Wash and slice potatoes into uniform cubes.

Place potatoes in a large pot of salted water.

Bring water to a rolling boil and cook potatoes until they’re soft enough to pierce easily with a fork, typically taking 10-12 minutes.

Once cooked, drain potatoes in a colander and allow them to cool completely at room temperature.

Step 2: Create Creamy Dressing

• Mayonnaise
• Dijon mustard
• White wine vinegar
• Kosher salt
• Freshly ground black pepper

Blend ingredients until smooth and well incorporated.

Step 3: Chop Supporting Ingredients

Peel hard-boiled eggs and dice into small, bite-sized pieces.

• Crisp celery
• Purple red onion

Step 4: Combine Everything

Gently fold cooled potato cubes, chopped eggs, celery, and red onion into the creamy dressing.

Use a soft spatula to mix ingredients without breaking potato pieces.

Step 5: Chill and Develop Flavors

Cover potato salad and refrigerate for minimum 30 minutes.

This resting time allows flavors to meld together beautifully.

Step 6: Finish With Flair

Before serving, sprinkle paprika and fresh chopped parsley on top for a pop of color and extra flavor dimension.

Pro Tips for Creamy Potato Salad with Eggs

• Avoid overcooking by checking potatoes with a fork after 10 minutes and removing them immediately when they're tender.
• Add a splash of pickle juice or chopped dill pickles for an extra tangy kick that elevates the traditional potato salad taste.
• Use eggs that are at least a week old for easier peeling and more consistent hard-boiled results.
• Let the salad rest in the refrigerator for a few hours or overnight to allow the ingredients to meld and develop a richer taste.
• Swap celery for diced bell peppers or add toasted sunflower seeds for an unexpected textural contrast.

Creative Takes for Egg Potato Salad

• Vegan Potato Salad: Replace eggs with diced firm tofu and use vegan mayonnaise for a plant-based version. Add nutritional yeast for extra flavor and protein.
• Greek-Style Potato Salad: Swap mayonnaise with Greek yogurt, add crumbled feta cheese, and include chopped kalamata olives and fresh dill for a Mediterranean touch.
• Herb-Packed Potato Salad: Mix in fresh chopped herbs like chives, basil, and tarragon. Replace regular mustard with whole grain mustard for added texture and zesty flavor.
• Low-Carb Cauliflower Potato Salad: Substitute potatoes with cauliflower florets for a lighter, lower-carbohydrate alternative. Keep the egg and creamy dressing components the same.

Serving Suggestions for Classic Potato Salad with Eggs

• Fresh Summer Picnic Companion: Pack this potato salad in a sealed container for outdoor gatherings, beach trips, or backyard barbecues.
• Protein-Packed Lunch Option: Serve alongside grilled chicken or cold sandwiches for a complete and satisfying midday meal that keeps you energized.
• Elegant Side Dish Presentation: Arrange the salad on a beautiful platter, sprinkle extra chopped parsley, and add a light dusting of paprika for a restaurant-style look that impresses guests.
• Versatile Meal Booster: Use as a delicious topping for green salads, stuff into wraps, or enjoy as a standalone dish for a quick and tasty lunch or dinner side.

Best Ways to Store Potato Salad with Eggs

• Store potato salad in an airtight container in the refrigerator for up to 3-4 days. Keep it chilled to maintain freshness and prevent bacterial growth.
• Not recommended due to mayonnaise-based dressing. Eggs and potatoes will become watery and lose texture when thawed.
• Consume cold or at room temperature. If slightly warmed, gently mix and heat in microwave for 20-30 seconds, stirring midway to distribute heat evenly.
• Always use clean utensils when serving, avoid leaving at room temperature for more than 2 hours, and discard if it smells off or shows signs of spoilage.

FAQs

• Can I use different types of potatoes?

Yes, you can use red potatoes, Yukon gold, or russet potatoes. Each type will give a slightly different texture to the salad.

• How long can I keep this potato salad in the refrigerator?

The potato salad will stay fresh for 3-4 days when stored in an airtight container in the refrigerator.

• Is it possible to make this recipe lighter?

You can substitute half the mayonnaise with Greek yogurt to reduce calories and add a tangy flavor to the salad.

• Can I add more vegetables to this recipe?

Absolutely! Diced bell peppers, cucumber, or chopped pickles can add extra crunch and flavor to the potato salad.

What Makes Potato Salad with Eggs So Satisfying

• Whip Up Quickly: Perfect for busy home cooks who want a delicious side dish without spending hours in the kitchen.
• Crowd-Pleaser Potential: Guaranteed to be a hit at potlucks, picnics, and family gatherings with its classic, comforting flavors.
• Customize with Ease: Flexible recipe allows you to add personal touches like extra herbs, bacon bits, or swap ingredients to match your taste preferences.
• No-Fuss Preparation: Minimal cooking skills required, making it an ideal recipe for beginners or anyone looking for a simple, satisfying dish.

Key Ingredients for Potato Salad with Eggs

• Potatoes: Starchy vegetables that form the base of this classic salad.
• Eggs: Protein-rich addition that provides creamy texture and extra flavor.

• Mayonnaise: Creamy base that binds the salad ingredients together.
• Mustard, Vinegar: Tangy condiments that add depth and brightness to the dressing.
• Salt, Pepper: Essential seasonings that enhance the overall taste profile.

• Celery, Red Onion: Crisp vegetables that provide crunch and additional flavor complexity.
• Paprika, Parsley: Optional garnishes that add color and subtle spice or herbal notes.

Easy Potato Salad With Eggs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

• Total Time: 27 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Comfort meets classic in this hearty potato salad, where creamy potatoes and perfectly boiled eggs dance together. Crisp herbs and tangy dressing elevate you to a picnic-perfect side dish that brings homestyle charm to any meal.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 medium potatoes, peeled and diced
• 4 large eggs, hard-boiled and chopped

Dressing and Seasoning:

• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Vegetables and Garnish:

• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• Optional: paprika
• Optional: chopped parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Submerge diced potatoes in generously salted water, cooking until easily pierced with a fork, approximately 10-12 minutes at medium-high heat.
2. Carefully remove potatoes from boiling water, drain completely, and allow to cool to room temperature.
3. Peel hard-boiled eggs and dice into uniform bite-sized pieces.
4. Whisk together creamy mayonnaise, tangy mustard, sharp vinegar, and seasonings in a spacious mixing vessel.
5. Gently fold cooled potatoes, chopped eggs, crisp celery, and pungent red onion into the creamy dressing, ensuring even coating without mashing ingredients.
6. Transfer potato salad to a sealed container and refrigerate for minimum 30 minutes to allow flavors to meld and develop.
7. Prior to serving, sprinkle with vibrant paprika and fresh chopped parsley for enhanced visual appeal and subtle herbaceous notes.

Notes

• Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and hold their shape during cooking.
• Cook potatoes until just tender to avoid mushy results, testing with a fork for perfect doneness.
• Rinse boiled potatoes under cold water to stop cooking and prevent overcooking.
• Add chopped pickles or pickle relish for extra tanginess and crunch if you enjoy more flavor complexity.
• For a lighter version, substitute half the mayonnaise with Greek yogurt to reduce calories and add protein.
• Let salad marinate in the refrigerator for a few hours before serving to enhance flavor blending.
• Dice vegetables uniformly for consistent texture and even distribution of ingredients.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350 kcal
• Sugar: 3 g
• Sodium: 380 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 23 g
• Trans Fat: 0.2 g
• Carbohydrates: 18 g
• Fiber: 2.5 g
• Protein: 7 g
• Cholesterol: 110 mg