Potato Salad with Eggs

Why You’ll Love This Recipe

I absolutely love making Potato Salad with Eggs because it’s a classic, comforting dish that’s perfect for picnics, barbecues, or just a side dish at dinner. The creamy texture of the potatoes combined with the richness of boiled eggs creates a satisfying, flavorful salad. The tangy dressing complements the potatoes beautifully, while the eggs add a bit of extra protein and creaminess. It’s easy to make, and always a hit with friends and family. Plus, it can be made ahead of time, making it an ideal dish for meal prepping or entertaining.

Ingredients

• 2 lbs (about 4-5 medium) potatoes, peeled and diced

• 4 large eggs

• 1 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar (or white vinegar)

• 1 teaspoon sugar

• Salt and pepper to taste

• 1 small onion, finely chopped (optional)

• 1/2 cup celery, finely chopped (optional)

• 1 tablespoon fresh parsley, chopped (for garnish)

• Paprika for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Potatoes:

1. Place the diced potatoes in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are fork-tender but not falling apart.

2. Drain the potatoes and let them cool slightly in a colander.

Boil the Eggs:

3. While the potatoes are cooking, place the eggs in a separate pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to low and let them simmer for 9-10 minutes.

4. Once done, remove the eggs from the pot and place them in a bowl of ice water or run them under cold water to stop the cooking process. Peel and chop the eggs into bite-sized pieces.

Make the Dressing:

5. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Season with salt and pepper to taste. Adjust the seasoning if needed, depending on your preferences.

Assemble the Potato Salad:

6. Add the slightly cooled potatoes to the bowl with the dressing and gently mix until the potatoes are well coated. Be careful not to mash the potatoes.

7. Fold in the chopped boiled eggs, onion (if using), and celery (if using). Stir everything together until combined.

Chill and Serve:

8. Cover the potato salad and refrigerate for at least 1-2 hours before serving to allow the flavors to meld. You can also make it ahead of time and store it in the fridge for up to 2 days.

9. Before serving, garnish with fresh parsley and a sprinkle of paprika, if desired.

Servings and Timing

This recipe makes about 6-8 servings. It takes around 15 minutes of prep time, 20 minutes to cook the potatoes and eggs, and about 1-2 hours to chill, making it a great dish to prepare ahead of time.

Variations

If I want to add more flavor or texture, I sometimes include chopped pickles or relish in the dressing for a tangy kick. For a spicier version, I add a little bit of hot sauce or diced jalapeños. You can also swap out the mayo for Greek yogurt for a lighter version or use sour cream for a bit of extra tang.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This potato salad is best served cold and doesn’t need reheating, making it a great make-ahead dish.

FAQs

Can I use different types of potatoes for this salad?

Yes! You can use waxy potatoes like Yukon Golds, which hold their shape well after cooking, or even red potatoes. I prefer waxy potatoes because they stay firm and absorb the dressing better.

Can I make this potato salad ahead of time?

Yes, this potato salad is perfect for making ahead. It actually tastes better after the flavors have had time to meld together in the fridge. You can make it up to 2 days in advance.

Can I use store-bought mayonnaise or make my own?

You can definitely use store-bought mayonnaise, but if you prefer a homemade version, you can make your own mayonnaise for a fresher taste. Homemade mayo will make the potato salad even more flavorful!

Can I add other vegetables to the potato salad?

Yes! You can customize the salad by adding peas, bell peppers, or even shredded carrots for added color and crunch. Just make sure to chop everything into bite-sized pieces for easy mixing.

How can I make this recipe vegan?

To make this potato salad vegan, swap the mayo for vegan mayonnaise or a plant-based yogurt. You can also skip the eggs or use vegan egg substitutes.

Conclusion

This Potato Salad with Eggs is a comforting, creamy, and satisfying dish that’s perfect for any occasion. The combination of tender potatoes, rich boiled eggs, and a tangy dressing is both simple and delicious. It’s the ideal side dish for barbecues, picnics, or family gatherings, and it’s sure to be a hit with everyone. With just a few ingredients and simple steps, this potato salad is bound to become a staple in your recipe collection!

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