Potato Salad With Egg tastes creamy, tangy, and a little bit rich, with soft potatoes, jammy eggs, and just enough crunch from celery and onions. It suits potlucks, picnics, cookouts, or a simple weeknight dinner side, and you can finish it in about 45 minutes, including chilling time if you move fast. I grew up eating versions of this at every family reunion, and I still tweak it like a food nerd every summer.
Why Choose This Potato Salad With Egg
This potato salad with egg hits that perfect balance of creamy and bright, with a little mustard kick that keeps each bite interesting. The eggs add protein and richness, so the salad feels satisfying instead of just starchy.
You can prep it ahead, chill it, and pull it out when guests walk in like you planned everything. It travels well, works with tons of main dishes, and tastes even better the next day.
“Best potato salad with egg I have ever made at home, and my family scraped the bowl clean. ★★★★★”
Ingredients You’ll Need
Potatoes and Eggs
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- Yukon Golds hold their shape and stay creamy. Russets work in a pinch but turn softer and more crumbly.
- 4 large eggs
- Use the freshest eggs you can, but standard grocery store eggs work fine.
Crunch and Flavor
- 2 ribs celery, finely diced
- 1/3 cup red onion, very finely diced
- Yellow or sweet onion also works; rinse chopped onion under cold water if you want a milder bite.
- 1/4 cup dill pickle relish or finely chopped dill pickles
- Use sweet relish if you like a sweeter salad.
- 2 tablespoons chopped fresh dill
- Dried dill works: use 2 teaspoons instead.
Creamy Dressing
- 1/2 cup mayonnaise
- Use your favorite brand; I often reach for Hellmann’s or Duke’s.
- 1/4 cup sour cream or plain Greek yogurt
- Greek yogurt adds a bit more tang and protein.
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- Use all yellow if you prefer a classic deli flavor.
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika or regular paprika
- 1 to 1 1/4 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Optional Add‑Ins
- 1/3 cup chopped green onions
- 1/3 cup finely diced bell pepper
- 1/4 cup chopped parsley
- Extra paprika for garnish
Equipment
- Large pot for boiling potatoes
- Small pot for boiling eggs
- Colander
- Large mixing bowl
- Small bowl for dressing
- Rubber spatula or wooden spoon
- Sharp knife and cutting board
Tips & Tricks
- Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
- Cut potatoes into even chunks so they cook at the same rate.
- Start potatoes and eggs in cold water so they cook gently and avoid rubbery whites or blown-out potato edges.
- Cook potatoes until just fork tender; stop before they fall apart.
- Drain potatoes well, then let them steam dry in the pot for a few minutes to avoid watery salad.
- Dress the potatoes while they still feel warm so they soak up flavor.
- Chill the salad at least 1 hour before serving so the dressing thickens and flavors blend.
- Taste again after chilling and adjust salt, pepper, or vinegar right before serving.
- Use Greek yogurt for part of the mayo if you want a lighter potato salad with egg.
- Stir gently so you keep some potato chunks and do not mash everything into a paste.
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 heat and cook until the potatoes feel just tender when you poke them with a fork, about 10 to 12 minutes.
Check a few pieces so you do not overcook them. When they reach tender, drain them in a colander, then return them to the warm pot. Let them sit uncovered for 5 minutes so excess moisture evaporates.
Step 2: Cook the Eggs
While the potatoes cook, place the eggs in a small pot and cover them with cold water. Set the pot over medium heat and bring it to a gentle boil. Once the water boils, lower the heat to a steady simmer and cook the eggs for 9 to 10 minutes for firm yolks.
Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Peel the eggs and pat them dry. Chop them into chunks about the same size as the potatoes.
Step 3: Mix the Dressing
In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, yellow mustard, Dijon mustard, vinegar, sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Taste the dressing and adjust seasoning as you like. If you want more tang, add a splash more vinegar; if you want more creaminess, add another spoonful of mayo.
Step 4: Combine Potatoes and Dressing
Transfer the warm potatoes to a large mixing bowl. Pour about two thirds of the dressing over the potatoes. Gently fold the dressing into the potatoes with a spatula, taking care not to crush them too much.
Let the dressed potatoes sit for 5 to 10 minutes so they absorb flavor. If they look dry, add more dressing a spoonful at a time until they look creamy but not soupy.
Step 5: Add Eggs and Veggies
Add the chopped eggs, celery, red onion, dill pickle relish, and fresh dill to the bowl. Fold everything together gently so you keep some nice chunks of egg and potato. Taste and adjust salt, pepper, or mustard.
If you want more crunch, stir in bell pepper or extra celery. If you like a stronger dill flavor, add another spoonful of chopped dill.
Step 6: Chill and Serve
Smooth the top of the potato salad with egg in the bowl. Sprinkle with extra paprika and a little more chopped dill or green onion for color. Cover the bowl and chill in the fridge for at least 1 hour, or up to 24 hours.
Serve cold or at cool room temperature. Stir once more before serving and adjust seasoning if needed.
What to Serve with it?
This potato salad with egg pairs nicely with grilled chicken, turkey burgers, veggie burgers, or simple baked fish. It also works with barbecue chicken, roasted vegetables, or a big green salad for a lighter spread. I like to add sliced watermelon, corn on the cob, and a simple tomato cucumber salad to keep the meal fresh and colorful. If you pack it for a picnic, tuck it in next to sandwiches, cut fruit, and some crunchy chips.
Storage Options
- Store leftover potato salad with egg in an airtight container in the fridge for up to 3 to 4 days.
- Stir before serving leftovers, and add a spoonful of mayo or yogurt if it looks a little dry.
- Avoid freezing, since the potatoes and eggs change texture and the dressing can separate.
- Serve leftovers cold; if you want it slightly less chilled, let it sit at room temperature for 10 to 15 minutes before eating.
Potato Salad With Egg
Ingredients
Instructions
- Place the peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over medium heat and cook until the potatoes are just fork tender, 10 to 12 minutes.
- Drain the potatoes in a colander, then return them to the warm pot. Let them sit uncovered for about 5 minutes so excess moisture can evaporate.
- While the potatoes cook, place the eggs in a small pot and cover with cold water. Set over medium heat and bring to a gentle boil. Reduce to a steady simmer and cook for 9 to 10 minutes for firm yolks.
- Transfer the eggs to a bowl of ice water and cool for at least 5 minutes. Peel the eggs, pat dry, and chop into chunks about the same size as the potatoes.
- In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, yellow mustard, Dijon mustard, vinegar, sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Taste and adjust the seasoning as desired.
- Transfer the warm potatoes to a large mixing bowl. Pour about two-thirds of the dressing over the potatoes and gently fold with a spatula until coated, taking care not to mash them. Let sit 5 to 10 minutes to absorb the flavors.
- Add the chopped eggs, celery, red onion, dill pickle relish, and fresh dill to the bowl. Gently fold to combine, adding more dressing a spoonful at a time until the salad looks creamy but not soupy. Adjust salt, pepper, or mustard to taste.
- If desired, stir in green onions, bell pepper, or parsley for extra flavor and crunch. Smooth the top of the salad, then sprinkle with extra paprika and a little more dill or green onion for garnish.
- Cover and chill the potato salad for at least 1 hour, or up to 24 hours. Serve cold or at cool room temperature, stirring and tasting once more before serving and adjusting seasoning if needed.
Notes
Approximate per serving (8 servings): 260 calories; fat 17 g; saturated fat 3 g; carbohydrates 22 g; fiber 2 g; sugars 3 g; protein 6 g; sodium 450 mg. Values will vary based on brands, add-ins, and portion size.