Easy Potato Salad With Eggs Recipe

There's something magical about the creamy, tangy goodness of a homemade potato salad. Especially when it's packed with tender potatoes, perfectly boiled eggs, and just the right amount of crunch from fresh veggies. One bite and you're instantly transported to sunny picnics, family barbecues, and cozy weekend lunches.

this Recipe

I first started making this easy potato salad with eggs after a family reunion potluck where my aunt's bowl disappeared in minutes. Since then, it's become a staple in my kitchen whenever I need a dish that's simple, satisfying, and crowd-pleasing.

This recipe is not only quick and easy to whip up, but it's also incredibly budget-friendly and family-approved. Plus, it tastes even better after a few hours in the fridge, making it the perfect make-ahead option for busy days.

Let's dive into why you'll absolutely love this easy potato salad with eggs.

Why You'll Love This Easy Potato Salad With Eggs

Get ready to fall head over heels for this classic side dish. It's the ultimate comfort food with a refreshing twist that's perfect year-round.

First, this salad is delightfully simple to make. With basic pantry ingredients and just a few steps, you'll have a hearty dish ready in under an hour. No fancy equipment or complicated techniques required!

Second, it's incredibly budget-friendly. Potatoes, eggs, a few pantry staples — that's all it takes. You can easily double or triple the batch without breaking the bank, which is perfect for parties and potlucks.

Third, the flavor and texture are spot on. Creamy dressing, tender chunks of potato, pops of crunch from celery and onion, and the richness of hard-boiled eggs make every bite irresistible.

Finally, it's super versatile. You can customize the salad to your liking — add pickles for zing, bacon for smokiness, or fresh herbs for a bright finish.

With all these reasons to love it, let's check out what you'll need to make this easy potato salad with eggs.

Ingredients Notes

The magic of this potato salad lies in its classic, no-fuss ingredients that come together for a seriously delicious result.

Potatoes form the heart of this dish. I love using Yukon Golds or red potatoes because they stay tender and creamy without getting mushy. Be sure to cut them into even chunks so they cook evenly.

Eggs add richness and a soft, velvety texture to the salad. Make sure they’re hard-boiled and cooled before chopping them into bite-sized pieces. Fresh eggs are great, but slightly older eggs peel easier after boiling.

Mayonnaise creates the creamy base for the dressing. I recommend a good-quality mayo for the best flavor. If you want a lighter version, you can swap in half Greek yogurt.

Celery and red onion bring crunch and a mild sharpness that cuts through the richness of the mayo and eggs. Dice them finely so they distribute evenly throughout the salad.

For special equipment, you'll need a large pot for boiling, a sharp knife, a cutting board, and a large mixing bowl to bring everything together.

How To Make This Easy Potato Salad With Eggs

Making this potato salad couldn't be simpler. Let me walk you through it!

Start by peeling (if desired) and cutting your potatoes into evenly sized chunks. Bring a large pot of salted water to a boil and add the potatoes. Boil until they're fork-tender, about 10-12 minutes. Drain well and let them cool slightly.

While the potatoes are boiling, hard boil your eggs. Place eggs in a pot of cold water, bring to a boil, then remove from heat and let them sit, covered, for 10-12 minutes. Cool them in ice water before peeling and chopping.

In a large mixing bowl, combine mayonnaise, a splash of mustard, a bit of vinegar, salt, and pepper to make the dressing. Give it a good stir until creamy and smooth.

Add the cooled potatoes, chopped eggs, diced celery, and onions into the bowl with the dressing. Gently fold everything together until well coated. Be careful not to mash the potatoes too much — you want some texture.

Cover the salad and refrigerate for at least an hour to let the flavors meld beautifully. The longer it chills, the better it gets!

From start to finish, you'll have this dish ready in about 45 minutes, plus chilling time.

Storage Options

This potato salad stores beautifully, making it a perfect make-ahead dish.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for 3-4 days, and you'll notice the flavors deepen even more with time.

If you're prepping it ahead for a party, you can make it up to 24 hours in advance. Just give it a good stir before serving to redistribute the dressing.

Freezing isn't recommended for potato salad with mayonnaise because the texture tends to separate after thawing.

When ready to eat, serve it cold straight from the fridge or let it sit at room temperature for about 20 minutes for the best flavor.

Variations and Substitutions

The beauty of potato salad is how easily you can tweak it to suit your tastes or what you have on hand.

If you like a little extra tang, add chopped dill pickles or a spoonful of pickle juice to the dressing. It gives a wonderful zing!

For a smoky twist, crumble crispy bacon over the top just before serving. Bacon and eggs together in potato salad? Yes, please!

Want it a bit lighter? Swap out half the mayonnaise for plain Greek yogurt or even a light sour cream. It still tastes rich without being heavy.

You can also throw in chopped fresh herbs like dill, parsley, or chives for a burst of fresh flavor. It adds a nice pop of color too.

If you're out of red onion, green onions or even a bit of finely diced shallot make great substitutes.

Have fun experimenting with this easy potato salad with eggs! Every little tweak makes it your own

Print