Easy Potato Salad With Eggs Recipe

There’s something deeply nostalgic about a bowl of creamy, tangy potato salad chilling in the fridge on a warm day. The soft, fork-tender potatoes paired with the richness of boiled eggs and a hint of crunch from fresh celery create a side dish that feels both comforting and refreshing.

This easy potato salad with eggs is a recipe passed down from my grandmother, with just a few tweaks to make it weeknight-friendly. It’s become our go-to for BBQs, picnics, or just when we’re craving a cool, hearty side dish. Quick to whip up and budget-friendly, it’s a must-have for spring and summer gatherings. Let’s take a look at why this simple recipe has stood the test of time.

Why You’ll Love This Easy Potato Salad With Eggs

Get ready to fall in love with your new favorite classic side dish. This easy potato salad with eggs brings together everything you love about homemade comfort food, with a simplicity that makes it perfect for busy home cooks.

First, this recipe is incredibly quick and easy. With just a handful of everyday ingredients and straightforward steps, you can have a bowl of potato salad ready in under 45 minutes – including chill time. It’s the perfect last-minute addition to any meal.

It’s also wonderfully budget-friendly. Potatoes and eggs are two of the most affordable staples out there, and chances are you already have most of the other ingredients in your fridge or pantry. No fancy grocery trip required.

This potato salad is extremely family-friendly, too. Even picky eaters tend to go back for seconds, and it’s a great way to introduce kids to classic flavors. You can also adjust the tanginess or creaminess based on your family’s preferences.

And let’s not forget how versatile it is. You can serve it alongside grilled meats, tuck it into lunchboxes, or enjoy it as a light lunch on its own. Whether you like it extra creamy, super tangy, or with a little crunch, this recipe is easy to customize.

Now that you’re hooked, let’s take a closer look at what goes into making the best potato salad.

Ingredients Notes

The beauty of this potato salad lies in its simple, pantry-friendly ingredients that come together to create a rich, satisfying flavor. Every component has a role, and when combined, they make magic.

Yukon gold potatoes are the star of this dish. Their buttery texture and thin skin make them ideal for potato salad. They hold their shape after boiling, but still have that creamy bite that sets a great potato salad apart. You can also use red potatoes for a slightly firmer texture, or russets if that’s what you have on hand—just peel them first.

Hard-boiled eggs add richness and protein. Their soft texture balances beautifully with the tender potatoes, and the yolks give the salad a natural creaminess. I like to chop them coarsely so you get a bit of egg in every bite without it overpowering the dish.

Mayonnaise and mustard form the creamy, tangy base of the dressing. I use a combination of classic mayo and a touch of Dijon mustard for a little zip. If you prefer a sweeter twist, try adding a spoonful of sweet pickle relish.

Celery and onion provide just the right amount of crunch and sharpness to contrast the creamy elements. I usually go for finely diced celery and a bit of red onion, which adds both color and flavor. If raw onion is too strong for your taste, soak it in cold water for a few minutes before mixing it in.

The only equipment you really need is a large pot for boiling the potatoes and eggs, a sharp knife, and a mixing bowl. A potato masher is optional if you like a slightly creamier texture, but I usually just use a spoon to stir everything together gently.

How To Make This Easy Potato Salad With Eggs

Putting together this potato salad is as simple as it gets, and I’ll walk you through every step so your bowl turns out perfect every time.

Start by boiling your potatoes. Scrub them well and cut into evenly sized chunks. You can leave the skin on for texture or peel them if you prefer a smoother finish. Add the potato chunks to a large pot of salted water, bring to a boil, and cook until just fork-tender—about 10 to 12 minutes. Drain and let them cool slightly while you prep the rest of the ingredients.

While the potatoes are boiling, it’s the perfect time to hard-boil your eggs. Place the eggs in a saucepan, cover with water, and bring to a gentle boil. Once boiling, turn off the heat and cover for 10 minutes. Then transfer the eggs to an ice bath to stop the cooking. Once cooled, peel and chop them.

Next, it’s time to make the dressing. In a large mixing bowl, combine the mayonnaise, mustard, a splash of vinegar or pickle juice, salt, and pepper. Whisk until smooth. Taste and adjust the seasoning—you want a good balance of tangy and creamy here.

Now add the cooled potatoes, chopped eggs, diced celery, and onions into the bowl with the dressing. Gently stir everything together until the potatoes are well coated. Be careful not to overmix—you want the potatoes to stay mostly intact with just a little break-down for creaminess.

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes before serving. This gives the flavors a chance to meld and the salad to firm up just enough. The total time from start to finish is about 45 minutes, and what you’ll end up with is a comforting, flavorful potato salad that tastes like summer in a bowl.

Storage Options

Leftover potato salad stores beautifully and often tastes even better the next day after the flavors have had more time to develop. Just be sure to keep it cold.

Store your potato salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it a great make-ahead option for parties or meal prep.

If you're taking this salad to a picnic or BBQ, keep it chilled in a cooler with ice packs to prevent spoilage. Avoid leaving it out at room temperature for more than 2 hours.

To rehydrate leftover salad that’s become a bit dry, stir in an extra spoonful of mayo or a splash of vinegar before serving. A quick stir is all it takes to bring it back to life.

Variations and Substitutions

One of the best things about this potato salad is how customizable it is. Once you’ve got the basic formula down, you can tweak it to match your preferences or dietary needs.

If you’re avoiding mayo, try swapping in Greek yogurt or sour cream for a tangy, lighter version. You can also use an avocado-based mayo for a healthier spin.

Add-ins like dill pickles, sweet relish, or chopped green onions can bring extra flavor and personality to your salad. Fresh herbs like dill or parsley brighten up the dish and add a pop of color.

For more texture, toss in some crispy bacon or shredded cheddar cheese. These add-ins make the salad feel heartier and turn it into more of a standalone lunch than a side dish.

Not a fan of celery or raw onions? Swap them out for cucumber, bell pepper, or scallions. The crunch is still there, but with a different flavor profile.

Don't be afraid to experiment. Potato salad is incredibly forgiving, and each variation brings its own charm. Once you find your favorite version, you’ll be making it on repeat all season long.

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