Easy Potato Salad With Eggs Recipe

There’s something wonderfully nostalgic about a bowl of creamy potato salad with eggs—especially when it’s made just right. With tender chunks of potato, perfectly cooked eggs, and a rich, tangy dressing, this dish brings comfort and flavor to any table.

I grew up watching my mom whip up this potato salad for every picnic and family gathering. It was one of the first recipes I learned to make on my own, and it’s been a staple at our summer cookouts ever since. It’s quick, budget-friendly, and always a crowd-pleaser.

The best part? It only takes a handful of pantry staples and about 30 minutes to make. Let’s dive into what makes this potato salad so special.

Why You’ll Love This Easy Potato Salad With Eggs

Get ready to add a new favorite to your recipe rotation. This Easy Potato Salad With Eggs is a classic side dish that checks all the boxes—simple, flavorful, and satisfying.

First, it’s incredibly quick and easy to prepare. With just a few steps and no fancy techniques, this recipe is ideal for beginner cooks or anyone short on time. It’s the kind of dish you can throw together in the morning and have chilling in the fridge by lunch.

It’s also incredibly budget-friendly. Potatoes and eggs are some of the most affordable ingredients out there, which means you can feed a crowd without spending much at all. Perfect for potlucks, picnics, or just feeding a hungry family on a tight budget.

The flavor and texture are a total win. You get that creamy, slightly tangy dressing clinging to soft potatoes and chopped eggs, with a touch of crunch from diced celery or onion. It’s the kind of balance that keeps you coming back for seconds (and thirds).

And don’t overlook its versatility. Whether you're serving it alongside burgers at a backyard BBQ or bringing it to a holiday potluck, it fits in everywhere. You can even tweak the ingredients to suit your taste—more mustard for tang, more mayo for creaminess, or a sprinkle of paprika for a smoky kick.

This simple salad brings all the comfort of a home-cooked classic, with none of the stress.

Ingredients Notes

The beauty of this recipe is that it relies on simple, accessible ingredients you probably already have at home. But each one plays an important role in the final flavor and texture.

Let’s start with the potatoes. Russet or Yukon Gold potatoes are ideal for this salad. They become beautifully tender without falling apart and soak up the dressing perfectly. I like to peel them for a smoother texture, but you can leave the skins on for a more rustic feel.

The eggs add a richness and slight firmness to balance the softness of the potatoes. I usually hard boil them in the same pot as the potatoes during the last 10 minutes of boiling—saves time and dishes. Once cooled and chopped, they add creamy, satisfying bites throughout the salad.

Next is the mayonnaise, which forms the base of the dressing. It creates that signature creaminess we all expect in a classic potato salad. For a lighter version, you can use half mayo and half plain Greek yogurt, but I always go full mayo for the traditional flavor.

A touch of yellow mustard adds zing and cuts through the richness of the mayo. If you like it bolder, Dijon mustard is a great substitute. This little addition really lifts the entire dish and gives it that familiar deli-style edge.

Finally, we can’t forget the crunchy mix-ins—usually diced celery, onion, or even sweet pickles. They add texture and brighten up the salad, giving it that classic homemade vibe. If you’re sensitive to raw onions, soak them in water for 10 minutes to mellow the bite.

As for equipment, all you really need is a large pot for boiling, a sharp knife for chopping, and a big bowl to bring it all together. No fancy tools—just simple kitchen basics.

How To Make This Easy Potato Salad With Eggs

Making this potato salad is as straightforward as it gets, but a few tips along the way will help ensure it's perfect every time.

Start by peeling and chopping your potatoes into even, bite-sized pieces. This helps them cook evenly and gives a better texture in the final dish. Bring a large pot of salted water to a boil and add the potatoes. Let them simmer for about 10-12 minutes, or until fork-tender but not mushy.

About 5 minutes into the potato cooking time, carefully lower your eggs into the same pot. Boiling the eggs with the potatoes not only saves time, but it’s also less cleanup—win-win! After everything is cooked, transfer the potatoes and eggs to an ice bath to stop the cooking process and help with peeling the eggs.

Once the potatoes and eggs are cooled, drain and pat them dry to avoid a watery salad. Peel and chop the eggs into coarse chunks. Then transfer both potatoes and eggs to a large mixing bowl.

Now it’s time for the dressing. In a small bowl, whisk together your mayonnaise, mustard, a splash of vinegar, and a sprinkle of salt and pepper. This is where you can adjust to taste—more tang? Add vinegar. Too thick? A spoonful of pickle juice does wonders.

Pour the dressing over the potatoes and eggs, and gently fold to combine. Stir in your crunchy add-ins like celery or onion, being careful not to mash the potatoes. The salad should be creamy but still have texture and definition.

Let it chill in the fridge for at least an hour before serving. This helps the flavors meld and the texture firm up. Right before serving, I like to garnish with a little paprika or chopped fresh parsley for color.

From start to finish, this recipe takes about 30-35 minutes, with most of that time being hands-off while everything boils or chills.

Storage Options

This potato salad stores beautifully, making it an excellent make-ahead option for gatherings or meal prep.

You can store the finished salad in an airtight container in the refrigerator for up to 4 days. In fact, it often tastes even better the next day after the flavors have had more time to meld together.

If you're planning for a party, you can make it a day in advance and keep it chilled until it's time to serve. Just give it a good stir before serving to redistribute the dressing.

Avoid freezing this salad, though. The creamy dressing and potatoes don’t hold up well to freezing and thawing, resulting in a watery, grainy texture.

To reheat leftovers (if you like it warm), you can gently microwave a serving for about 30 seconds. But traditionally, this salad is served chilled or at room temperature.

Variations and Substitutions

One of the best parts of this easy potato salad with eggs is how adaptable it is to your tastes and pantry staples.

For a tangier dressing, try adding a splash of pickle juice or a spoonful of relish. This gives the salad a little bite and some sweetness that pairs beautifully with the eggs.

If you're not a fan of mayo, substitute half or all of it with Greek yogurt or sour cream. You’ll still get a creamy texture, but with a bit of tang and fewer calories.

Need a little more crunch? Toss in some chopped radishes, bell pepper, or even crispy bacon. These add pops of texture and unexpected flavor that take the salad up a notch.

To make it vegetarian or vegan, simply skip the eggs and use a plant-based mayo. You can also swap the dressing entirely for a vinaigrette-based version with olive oil, vinegar, and mustard.

And if you want to get fancy, sprinkle the top with smoked paprika, chopped herbs, or even a handful of crumbled feta or blue cheese. This recipe is a blank canvas for creativity.

Don’t be afraid to play around. Whether you keep it classic or add your own twist, this potato salad is a guaranteed hit.

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