Easy Potato Salad With Eggs Recipe

There’s something irresistibly nostalgic about a creamy potato salad dotted with tender chunks of boiled egg. Whether you’re serving it up at a summer barbecue, a holiday potluck, or just as a quick side dish for dinner, this classic combo always hits the spot.

this Recipe

I grew up with this recipe at nearly every family gathering. My grandmother had a way of making even the simplest dishes taste like home, and this potato salad—with its rich dressing, soft potatoes, and pops of tangy crunch—was her signature. Over time, I’ve adapted it to be even easier without sacrificing any of that old-school comfort.

This version is quick, comforting, and always a crowd-pleaser. Let me show you why it’s a must-make.

Why You’ll Love This Easy Potato Salad With Eggs

Get ready to fall in love with your new go-to side dish. This potato salad with eggs checks all the boxes for ease, flavor, and flexibility.

First and foremost, this recipe is incredibly easy to throw together. No complicated steps or fancy ingredients—just simple prep, a bit of chopping, and a quick mix, and you’re done.

It’s also wonderfully budget-friendly. Potatoes, eggs, and pantry staples come together to create something so satisfying without breaking the bank. You likely have everything you need already in your kitchen.

Another win? This salad is a make-ahead dream. In fact, it tastes even better the next day once the flavors have had time to mingle in the fridge. Perfect for prepping before a picnic or party.

And finally, it’s endlessly customizable. Whether you like it more tangy, creamier, chunkier, or loaded with add-ins like pickles or herbs, you can tweak this to your heart’s content.

Let’s take a closer look at the simple ingredients that make this salad shine.

Ingredients Notes

The beauty of this potato salad lies in how a handful of everyday ingredients come together to create something much greater than the sum of their parts.

Russet potatoes are my go-to here. They’re starchy and break down just enough to create a creamy texture while still holding some shape. If you prefer a firmer bite, Yukon Golds or red potatoes work well too—just skip peeling if you like a more rustic look.

Hard-boiled eggs add richness and a mild, creamy flavor that perfectly complements the potatoes. I like mine chopped small so they blend into every bite, but you can slice them for a more decorative look if you’re feeling fancy.

Mayonnaise forms the base of the dressing, giving the salad that classic creamy consistency. For a lighter touch, you can swap in some Greek yogurt or use a mix of the two—it still turns out velvety and delicious.

Dijon mustard and vinegar bring the zing. I prefer white vinegar or apple cider vinegar for that nostalgic tang, and Dijon adds just a hint of sharpness that cuts through the richness beautifully.

Celery and onion offer a crisp contrast to the softness of the potatoes and eggs. I recommend finely chopping both so you get a little crunch in every bite without overpowering the salad.

All you’ll need equipment-wise is a large pot for boiling, a sharp knife for chopping, and a big mixing bowl to bring it all together.

How To Make This Easy Potato Salad With Eggs

Making this salad is wonderfully straightforward, even if it’s your first time. Let’s walk through it step-by-step.

Start by peeling and chopping your potatoes into bite-sized chunks. Place them in a large pot and cover with cold, salted water. Bring it all to a boil, then simmer until the potatoes are fork-tender—usually around 10 to 12 minutes. Drain and let them cool slightly.

While the potatoes are cooking, prepare your eggs. Place them in a saucepan, cover with cold water, and bring to a gentle boil. Once boiling, cover the pan and remove it from heat. Let the eggs sit for 10-12 minutes before transferring them to an ice bath. Once cool, peel and chop them.

As the potatoes and eggs cool, you can mix up your dressing. In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, a touch of salt, and freshly ground black pepper. If you like it a bit sweeter, a tiny spoonful of sugar does wonders here.

Add your cooled potatoes and chopped eggs into the bowl, along with diced celery and onion. Gently fold everything together with a spatula, being careful not to mash the potatoes too much. You want it creamy but still chunky.

Give it a taste and adjust seasoning if needed. Sometimes I’ll add a pinch more salt or a splash of vinegar depending on my mood. Pop it in the fridge for at least 30 minutes to let the flavors come together. Trust me—it’s worth the wait.

From start to finish, you’re looking at about 35-40 minutes, and most of that is hands-off. Once chilled, it’s ready to serve and sure to disappear fast.

Storage Options

This potato salad stores beautifully, which makes it ideal for prepping ahead of time or enjoying leftovers.

Keep it in an airtight container in the fridge for up to 4 days. The flavors actually improve over time, so it’s a great dish to make the night before a gathering.

If you’re transporting it, I recommend using a container with a tight seal and keeping it chilled in a cooler or fridge until ready to serve. Since it’s mayo-based, keeping it cold is key to food safety.

This recipe isn’t freezer-friendly, as the texture changes too much once thawed. Stick to refrigerating it for best results.

To re-serve, just give it a gentle stir. If it looks a little dry, a spoonful of mayo or a splash of vinegar can bring it back to life.

Variations and Substitutions

This potato salad is endlessly adaptable, which is part of why it’s such a staple in my kitchen.

If you’re looking for more flavor and texture, try mixing in some sweet pickle relish or chopped dill pickles. They add a tangy crunch that’s seriously addictive.

For a smoky twist, crumble in some crispy bacon. Just a few strips go a long way in adding salty depth that pairs beautifully with the creamy potatoes.

Want to lighten it up? Swap half (or all) of the mayo for Greek yogurt or sour cream. The result is still rich but a little more refreshing, especially on hot days.

If you like heat, a dash of hot sauce or a sprinkle of paprika gives the salad a bit of kick. Smoked paprika is my personal favorite for that subtle barbecue flavor.

And of course, you can switch up the herbs. While I typically keep it classic, tossing in some chopped parsley, chives, or even fresh dill takes the flavor to another level.

However you tweak it, don’t be afraid to make it your own. This recipe is a canvas—once you’ve got the basics down, you can riff on it endlessly.

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