Potato Salad With Egg tastes creamy, tangy, and a little bit rich, with tender potatoes and jammy yolks in every bite. It works perfectly for potlucks, cookouts, or a simple weeknight dinner side, and you can finish it in about 45 minutes. I grew up bringing a giant bowl of this to every family barbecue, and my relatives still text me for the recipe every summer.
Why You Should Try This Potato Salad With Egg
This potato salad with egg hits that perfect balance of creamy, tangy, and slightly crunchy. The eggs add protein and richness, so the salad feels satisfying instead of just like a side of carbs.
You can prep it ahead, chill it, and pull it out when guests walk in. It travels well, tastes even better the next day, and works with almost any main dish from grilled chicken to veggie burgers.
“This tastes like the classic deli potato salad, only fresher and more flavorful, and everyone went back for seconds. ★★★★★”
Ingredients You’ll Need
Potatoes & Eggs
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 inch chunks
- Yukon Golds hold their shape and stay creamy. Use red potatoes if you prefer a firmer texture.
- 4 large eggs
- Use large eggs for consistent cooking time. Older eggs peel easier than super fresh ones.
Dressing
- 3/4 cup mayonnaise
- Use your favorite brand; I usually grab Hellmann’s or Duke’s. Use avocado oil mayo if you want a lighter flavor.
- 2 tablespoons yellow mustard
- Classic hot dog style mustard gives that familiar deli flavor. Use Dijon for a sharper taste.
- 2 tablespoons sour cream or plain Greek yogurt
- This adds tang and lightens the dressing. Greek yogurt gives extra protein.
- 2 tablespoons dill pickle juice or sweet pickle juice
- Use dill juice for a briny bite or sweet juice if you like a sweeter salad.
- 1 tablespoon apple cider vinegar
- Rice vinegar works in a pinch.
- 1 teaspoon sugar or honey
- Balances the acidity. Skip it if you prefer a sharper taste.
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika or regular paprika
- Smoked paprika adds a subtle smoky note that tastes like you grilled the salad.
Mix-ins
- 1/2 cup finely diced celery
- 1/3 cup finely diced red onion or sweet onion
- Red onion adds color and a little bite. Rinse it under cold water if you want a milder flavor.
- 1/4 cup finely chopped dill pickles or sweet relish
- 2 tablespoons chopped fresh dill or parsley
- Optional: 1/4 cup finely diced red bell pepper for color and crunch
- Optional: 1 tablespoon yellow mustard seeds for extra texture and flavor
Pantry shortcuts
- Use pre cooked hard boiled eggs from the grocery store if you feel short on time.
- Use pre chopped onion and celery from the produce section to cut down on prep.
- Use store bought pickle relish instead of chopping pickles.
Equipment
- Large pot for boiling potatoes
- Medium pot or saucepan for boiling eggs
- Large mixing bowl
- Small bowl or measuring cup for the dressing
- Colander
- Sharp knife and cutting board
- Rubber spatula or large spoon
- Timer or phone timer so you do not overcook the potatoes or eggs
Tips & Tricks
- Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
- Start potatoes and eggs in cold water so they cook evenly and do not crack as much.
- Cut potatoes into equal sized chunks so they cook at the same rate.
- Cook potatoes until just fork tender; stop before they fall apart.
- Drain potatoes well and let them steam dry so the dressing sticks instead of sliding off.
- Toss warm potatoes with a splash of vinegar and a spoonful of dressing so they soak up flavor.
- Chill the salad at least 1 hour before serving so the flavors meld.
- Taste right before serving and adjust salt, pepper, or pickle juice.
- Use a gentle folding motion when you mix so you keep some potato chunks and do not mash everything.
- Add a little extra mayo or yogurt right before serving if the salad thickens in the fridge.
How to Make Potato Salad With Egg
Step 1: Cook the potatoes
Place the peeled, cubed potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring the pot to a gentle boil over medium high heat, then reduce to a simmer.
Cook the potatoes 10 to 15 minutes until a fork slides in with slight resistance. Taste a piece to check seasoning and texture. Drain the potatoes in a colander and let them sit 5 minutes so the steam escapes and the surface dries.
Step 2: Cook and cool the eggs
While the potatoes cook, place the eggs in a medium pot and cover them with cold water by 1 inch. Set the pot over medium high heat and bring it to a full boil. Once the water boils, turn off the heat, cover the pot, and let the eggs sit 10 to 12 minutes.
Prepare a bowl of ice water. Transfer the eggs to the ice bath and cool them at least 5 minutes. Peel the eggs, then chop them into chunks about the same size as the potato pieces.
Step 3: Mix the dressing
In a small bowl or measuring cup, whisk together the mayonnaise, mustard, sour cream or Greek yogurt, pickle juice, apple cider vinegar, sugar or honey, salt, pepper, and paprika. Taste the dressing and adjust the seasoning to your liking. Add more pickle juice for tang, more mustard for bite, or a pinch more sugar if you want a sweeter flavor.
Set the dressing aside while the potatoes finish cooling. The flavors blend while it sits, which gives you a more balanced taste.
Step 4: Season the warm potatoes
Transfer the warm, drained potatoes to a large mixing bowl. Drizzle 1 tablespoon vinegar or pickle juice over the warm potatoes and gently toss. Add 2 to 3 tablespoons of the dressing and fold again.
This step helps the potatoes soak up flavor from the inside out. Let the potatoes cool to room temperature, about 15 to 20 minutes, so the full dressing does not thin out.
Step 5: Add eggs and mix-ins
Add the chopped eggs, celery, onion, chopped pickles or relish, fresh herbs, and any optional bell pepper or mustard seeds to the bowl with the potatoes. Pour most of the remaining dressing over the top. Gently fold everything together until the potatoes and eggs look evenly coated.
If the salad looks dry, add the rest of the dressing. Taste and adjust salt and pepper, since potatoes often need a bit more salt than you expect.
Step 6: Chill and garnish
Cover the bowl and chill the potato salad with egg in the fridge for at least 1 hour. This rest time lets the potatoes absorb the dressing and lets the flavors settle. Right before serving, give the salad a gentle stir.
Sprinkle extra paprika and chopped herbs on top for color. Serve cold or at cool room temperature, depending on your preference.
What to Serve with Potato Salad With Egg
Potato salad with egg pairs beautifully with grilled chicken, turkey burgers, veggie burgers, or simple baked fish. It also fits right in next to hot dogs, sausages, or barbecue pulled chicken. Add a crisp green salad, sliced tomatoes, or grilled vegetables for freshness.
You can also serve it with sandwiches like BLTs, tuna salad, or simple ham and cheese. A big bowl of this salad plus some watermelon and corn on the cob pretty much screams summer cookout.
Storage Options
- Store leftover potato salad with egg in an airtight container in the fridge up to 3 to 4 days.
- Stir before serving leftovers and add a spoonful of mayo or yogurt if the salad thickens.
- Keep the salad chilled and do not leave it at room temperature longer than 2 hours.
- Skip freezing, since potatoes and mayo based dressing change texture in the freezer and turn grainy and watery.
- If you want to prep ahead, cook and chill potatoes and eggs separately, then mix with dressing the day you plan to serve.
Potato Salad With Egg
Ingredients
Instructions
- Place the peeled, cubed potatoes in a large pot and cover them with cold water by about 1 inch. Add the tablespoon of kosher salt to the water.
- Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer.
- Cook the potatoes for 10 to 15 minutes, until a fork slides in with slight resistance. Drain in a colander and let them sit for about 5 minutes to steam dry.
- While the potatoes cook, place the eggs in a medium pot and cover with cold water by 1 inch.
- Set over medium-high heat and bring to a full boil. Once boiling, turn off the heat, cover, and let the eggs sit for 10 to 12 minutes.
- Transfer the eggs to an ice water bath and cool for at least 5 minutes. Peel the eggs and chop them into chunks about the same size as the potato pieces.
- In a small bowl or measuring cup, whisk together the mayonnaise, yellow mustard, sour cream or Greek yogurt, pickle juice, apple cider vinegar, sugar or honey, kosher salt, black pepper, and smoked or regular paprika.
- Taste and adjust the seasoning, adding more pickle juice for tang, more mustard for bite, or a pinch more sugar if you prefer a sweeter flavor. Set aside while the potatoes finish cooling.
- Transfer the warm, drained potatoes to a large mixing bowl.
- Drizzle about 1 tablespoon vinegar or pickle juice over the warm potatoes and gently toss.
- Add 2 to 3 tablespoons of the dressing and fold gently to coat. Let the potatoes cool to room temperature, about 15 to 20 minutes.
- Add the chopped eggs, celery, onion, chopped pickles or relish, fresh herbs, and optional red bell pepper and mustard seeds to the bowl with the potatoes.
- Pour most of the remaining dressing over the top and gently fold until the potatoes and eggs are evenly coated. If the salad looks dry, add the rest of the dressing. Taste and adjust salt and pepper as needed.
- Cover the bowl and chill the potato salad in the refrigerator for at least 1 hour to let the flavors meld.
- Before serving, give the salad a gentle stir. Sprinkle with extra paprika and chopped herbs if desired. Serve cold or at cool room temperature.
Notes
Approximate per serving (1 of 8): 260–320 calories; fat 18–24 g; saturated fat 3–5 g; carbohydrates 20–26 g; fiber 2–3 g; sugars 3–5 g; protein 5–7 g; sodium 450–650 mg. Values will vary based on exact ingredients, brands, and portion size.
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