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This potato salad with egg recipe is a classic with hard-boiled eggs and a delicious creamy and tangy dressing. It’s perfect for BBQs and potlucks all summer long!
Why you’ll love it
This old-fashioned potato salad is one of those recipes where everyone’s mom or grandmother makes it slightly differently, but I hope you’ll like my take on it! It has celery salt and pickles, which give it its signature zesty flavor that’s anything but bland.
If you’re looking for a make ahead potato salad with eggs, this one holds up super well to serve the next day. The flavors intensify and meld beautifully. You’ll agree that it has the best potato salad dressing from scratch.
What you’ll need
- Potatoes – Yukon Gold (yellow) potatoes are the best for potato salad. They’re firm and waxy enough and don’t fall apart. I also like to leave the skins on for texture.
- Eggs – to make it hearty and filling
- Vinegar – I use the old trick of sprinkling on some vinegar while the potatoes are cooling to add a bit more zip to the salad. It’s so good.
- Pickles, celery, red onion – these additions pack a tasty crunch
- Paprika – optional, but my mom’s way to add a touch more flavor
- Dressing – we’re using a combo of mayo, celery salt, Worcestershire sauce and Dijon mustard (savory goodness!), white vinegar, pickle juice, parsley, and black pepper. It’s perfectly balanced.
Do I cut potatoes up before boiling them?
- I like to cut the potatoes up before boiling them. Some people prefer to boil them then peel them and cut them up (that’s what my mom does), but I find it easiest to just dice ’em up and throw them in the pot. As long as you don’t overcook them, they will be fine. If you swear by the other method, you can definitely do that, though.
How to make potato salad with egg
This is an overview, and full ingredients & instructions are in the recipe card below.
- Boil the potatoes until tender. At the same time, boil the eggs in another pot, then cool and peel them.
- Mix together the dressing ingredients in a prep bowl, and then refrigerate until needed.
- Drain the potatoes and drizzle them with the vinegar. Let them cool. Meanwhile, chop up your other salad ingredients.
- Add everything to a salad bowl, and pour the dressing over top. Toss, season with paprika if using, and let it chill.
Substitutions and variations
- You can easily double the recipe by doubling all ingredients if you need to.
- For the potatoes, red potatoes are a good option too. Russets tend to fall apart, but if you want that texture (more like mashed potatoes), feel free to use that variety.
- This is a great base potato salad recipe. Try some customizations like a different kind of mustard, sweet pickles, scallions, or adding peas and ham (my mom’s special twist)!
What to serve with potato salad
Leftovers and storage
- Leftover potato salad will be good for 3-5 days in the fridge in a covered container.
- It’s best to not let potato salad sit out for too long (like during a picnic or BBQ) for food safety reasons if you plan on eating the leftovers.
If you made this classic potato salad recipe, let me know in the comments below! I’d love if you left a star rating and review. You can also find me on Instagram.
Potato Salad with Egg
- 2 pounds Yukon Gold potatoes diced
- 3 eggs
- 1 tablespoon white vinegar
- 1/2 cup dill pickles chopped
- 2 sticks celery chopped
- 1/4 cup red onion chopped small
- Paprika to taste (optional)
- 3/4 cup mayo
- 1/2 teaspoon celery salt
- 1 teaspoon Worcestershire sauce optional but recommended
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1 tablespoon pickle juice
- 1 tablespoon fresh parsley chopped
- Pepper to taste
- Cut the potatoes up into small bite-size pieces (try to ensure they're around the same size so they cook evenly). I don't peel them, but feel free to if you want. Add them to a large pot (don't salt the water) and ensure that they're covered by 1" of water. Bring them to a boil over medium-high heat, then reduce the heat and let them simmer until they're tender when pierced by a knife (about 8-10 minutes from when they start to boil).
- At the same time, cook the eggs in a separate pot so they're hard-boiled. I simply time 10 minutes from the point where they start to boil. I cool them by running cold water over them for a few minutes. Peel the eggs once they've cooled.
- While the potatoes and eggs cook, add the dressing ingredients to a small bowl and mix together until smooth. Refrigerate dressing until needed.
- Once the potatoes are done, drain them thoroughly and then return them to the pot they were cooked in. Drizzle them with 1 tablespoon of white vinegar and toss gently with 2 spoons. Let them cool for 20 minutes (I gently toss them again a couple of times to speed up the cooling process by getting some air circulating).
- While waiting for the potatoes to cool, chop the other salad ingredients (pickles, celery, onions, and eggs).
- After the potatoes have cooled for the 20 minutes (they will still be warm but not so hot they wreck the dressing), add them to a large salad bowl along with the other ingredients and the dressing. Toss until coated. Sprinkle some paprika over top if desired. You can eat the potato salad right away if you like it warm or chill for an hour or two first to let the flavors meld more (cover the bowl tightly).
- Potato salad will keep in the fridge for 3-5 days in a tightly sealed container.
- This recipe doesn’t make a massive amount, so feel free to double all ingredients if you need to feed a crowd. Feeds 6-8 depending on how much people eat/what else it’s served with.
- See blog post for more suggestions on how to customize this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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