Potato salad with egg is one of those classic comfort foods that brings a touch of nostalgia with every bite. Growing up, it was the star at every family picnic and potluck—simple, satisfying, and full of heart. I decided to perfect this recipe because it strikes a beautiful balance between creamy, savory, and just a little bit tangy, making it an all-time favorite for all seasons. Whether you’re preparing a quick lunch, a side for a barbecue, or a holiday dish, this potato salad feels like a warm hug on a plate. And trust me, once you try this version, you’ll want to make it your go-to recipe too.

If you’ve been searching for a potato salad recipe that’s not just ordinary but packed with layers of flavor, this one is definitely for you. Plus, it’s easy enough for weeknight meals but special enough to impress guests. Read on to see how simple ingredients come together to create a dish you’ll keep coming back to.

Why I Love This Recipe

What makes this potato salad with egg stand out is its perfect harmony of textures and flavors. The potatoes are tender yet firm enough to hold their shape, the hard-boiled eggs add creaminess and richness, and the dressing strikes just the right note of tanginess without overpowering the fresh ingredients.

I love how versatile this dish is—it works well chilled on a hot day or at room temperature alongside grilled meats in cooler months. The eggs add a boost of protein, making it more filling and nutritious compared to plain potato salads. Plus, the blend of herbs and seasonings gives it a fresh, bright finish.

Another thing I appreciate about this recipe is how approachable it is. You don’t need fancy or hard-to-find ingredients—just classic staples you likely already have in your kitchen. The best part is how effortlessly it comes together without complicated steps, yet it delivers that homemade feel you can’t get from store-bought versions.

If you’re looking for a potato salad that’s balanced, flavorful, and crowd-pleasing, this recipe has all those boxes checked. It’s made with love, simplicity, and just the right touch of indulgence.

Ingredients for Potato Salad with Egg

The beauty of this potato salad lies in its simple, wholesome ingredients that create a rich, creamy, and flavorful dish. Here’s what you’ll need:

Potatoes: Yukon Gold or red potatoes work best because they hold their shape and have a creamy texture when cooked.
Eggs: Hard-boiled eggs add creaminess and a mild flavor that complements the potatoes.

Mayonnaise: For that classic creamy dressing base.
Mustard: Adds a gentle tang and depth of flavor.
Celery: For crunch and freshness.

Onion: Red or green onions provide a mild bite and color contrast.
Pickles or relish: Bring a touch of sweetness and acidity to brighten the salad.
Fresh herbs: Parsley or dill add a fresh, aromatic note.

Vinegar or lemon juice: To balance the richness with acidity.
Salt and pepper: Essential seasoning to enhance all the flavors.

Each ingredient plays a special role in making this potato salad satisfying and balanced. The combination of creamy, tangy, crunchy, and soft elements keeps every bite interesting. When you use fresh herbs and quality mayo, the dish really shines.

How Much Time Will You Need

This recipe is a breeze to make but does require some time for cooking and chilling. Here’s the breakdown:

Preparation (peeling and chopping potatoes, boiling eggs): About 20 minutes.
Cooking potatoes and eggs: Approximately 15–20 minutes.

Cooling time: At least 30 minutes to chill in the fridge for flavors to meld.
Final mixing and seasoning: 5 minutes.

All told, you’re looking at roughly an hour from start to finish, with most of that being hands-off time while potatoes and eggs cook and chill. It’s perfect for prepping ahead or making the day before a gathering.

How to Make This Potato Salad with Egg

Step 1: Start by boiling your potatoes. Choose Yukon Gold or red potatoes for the best texture. Wash them thoroughly, then peel if desired (I like to leave the skins on for extra texture and nutrients). Cut the potatoes into evenly sized chunks, about 1 to 1.5 inches.

Step 2: Place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender but not mushy—about 12 to 15 minutes. Test with a fork; they should be easy to pierce but still hold their shape.

Step 3: While the potatoes cook, hard boil your eggs. Place eggs in a saucepan and cover with cold water by about an inch. Bring to a boil, then remove from heat and cover with a lid. Let sit for 10–12 minutes. Transfer eggs to a bowl of ice water to cool, then peel and chop roughly.

Step 4: Drain the potatoes and spread them out on a baking sheet or large plate to cool faster. You want them cooled completely before mixing, so they don’t make the mayo watery.

Step 5: In a large mixing bowl, combine mayonnaise, mustard, a splash of vinegar or lemon juice, salt, and pepper. Stir to create a smooth dressing.

Step 6: Add the cooled potatoes, chopped eggs, diced celery, onion, and pickles (or relish) into the bowl with the dressing. Gently fold everything together until evenly coated. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.

Step 7: Sprinkle fresh chopped parsley or dill on top for a burst of color and freshness.

Step 8: Cover and refrigerate for at least 30 minutes before serving to let flavors meld beautifully.

Substitutions

Potato salad with egg is very adaptable depending on your preferences and dietary needs. Here are some substitution ideas to make it work even better for you:

Mayonnaise: Swap for Greek yogurt or a mix of yogurt and mayo for a lighter, tangier version. You can also use vegan mayo if you prefer a plant-based option.
Potatoes: If you want a waxier texture, fingerling potatoes work wonderfully. For a lower-carb option, try cauliflower florets steamed until tender.
Mustard: Dijon adds a nice kick, but you can use yellow mustard or whole grain for different flavor profiles.

Pickles/Relish: Capers or chopped olives can add briny notes if you want to skip the sweeter pickle taste.
Herbs: Dill is classic, but tarragon or chives make delightful alternatives with their unique herbal notes.

These substitutions let you personalize your potato salad while keeping the heart of the recipe intact. Don’t be afraid to experiment a little!

Best Side Dish of Potato Salad with Egg

This potato salad pairs beautifully with a variety of dishes, making your meal complete. Here are three favorites to serve alongside:

Grilled chicken or BBQ ribs for a smoky, hearty combo.
Fresh garden salad with a light vinaigrette to keep things balanced and refreshing.

Crusty bread or dinner rolls to soak up any extra dressing and add texture.

Together, these sides complement the creamy, savory nature of the potato salad perfectly, creating a satisfying and well-rounded meal.

Serving and Presentation Tips

When it comes to serving potato salad with egg, presentation really elevates the entire experience. The creamy texture and vibrant colors—golden potatoes, white and yellow eggs, green herbs, and bits of celery and pickles—make it visually appealing right out of the bowl.

To impress your guests or just enjoy a prettier meal yourself, try serving the potato salad in a shallow, wide dish rather than a deep bowl. This spreads it out nicely and allows the colors and textures to shine. Garnish with extra fresh herbs like parsley or dill on top, and a few thin slices of hard-boiled egg for a decorative touch.

If you want to get a bit more creative, arrange the potato salad on a bed of crisp lettuce or baby spinach leaves for contrast and a pop of green. Alternatively, serve individual portions in small ramekins or mason jars layered with some chopped chives or paprika on top for color and subtle flavor.

Chilling the potato salad thoroughly before serving helps maintain its structure and keeps the flavors bright, so don’t forget that step.

Tips and Tricks to Make This Recipe Better

Perfecting potato salad with egg takes just a few mindful tweaks. First, cook your potatoes just until tender—overcooked potatoes turn mushy and make the salad watery. Letting them cool completely before mixing ensures the dressing stays thick and creamy.

Hard boiling eggs the right way matters too. Using the “off-heat steeping” method (boiling then removing from heat and letting sit covered) prevents overcooked yolks and keeps the whites tender.

For the dressing, balance is key. Start with less mayo and mustard, then add more gradually while tasting, to avoid overpowering the salad. Adding a splash of vinegar or lemon juice brightens the flavor and cuts through the richness beautifully.

Fresh herbs are essential for freshness and color—don’t skip them! Finally, let the salad chill for at least 30 minutes, ideally a couple of hours, so all the flavors meld together.

Common Mistakes to Avoid

One common mistake is overcooking the potatoes. This leads to mushy salad and watery dressing. Always test with a fork for firmness and drain well.

Another pitfall is mixing the salad while the potatoes are still warm, which can cause the mayo to separate or become runny. Patience here will give you a better texture.

Over-seasoning or under-seasoning is easy to do; be sure to taste and adjust salt, pepper, and acidity before chilling.

Also, skipping the chilling time will result in a less flavorful salad. The resting period lets flavors marry and the texture to firm up.

Lastly, avoid using only starchy potatoes like Russets as they tend to fall apart. Opt for waxy or all-purpose potatoes instead.

How to Store It

Storing potato salad with egg properly ensures it stays fresh and delicious for days.

Keep it in an airtight container in the refrigerator. It will keep well for up to 3–4 days. Before serving leftovers, give it a gentle stir and taste—sometimes the dressing needs a little freshening up with an extra splash of vinegar or a pinch of salt.

Avoid leaving the salad out at room temperature for long periods as it contains eggs and mayo, which are perishable.

If you want to prep in advance, make the potatoes and eggs ahead of time, then assemble the salad the day you plan to serve it to preserve texture and flavor.

FAQ

Can I make this potato salad ahead of time?
Yes! This potato salad tastes even better after resting for a few hours or overnight. Just keep it refrigerated in an airtight container.

What’s the best potato to use?
Yukon Gold and red potatoes hold their shape well and have a creamy texture, making them ideal for potato salad.

Can I use a different dressing?
Absolutely! You can swap the mayo for Greek yogurt or use a vinaigrette for a lighter version.

Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.

Can I add other vegetables?
Sure! Diced bell peppers, radishes, or even blanched green beans can add nice color and crunch.

Potato Salad with Egg