Creamy, dreamy potato salad in 30 minutes? Yes, please! This classic potato salad with eggs recipe is perfect for picnics, potlucks, or a tasty side dish. Simple ingredients, big flavor – try it tonight!
If there’s one thing I can’t resist, it’s a creamy, satisfying potato salad. I’ve been making this particular recipe since my kids were little, and while they might not share my enthusiasm for it (more for me!), it’s become a cherished tradition in our household.
Every summer, I eagerly anticipate harvesting potatoes from my garden, their earthy aroma filling the kitchen as I transform them into this simple yet incredibly delicious dish. This classic potato salad boasts a perfect balance of textures and flavors, with tender potatoes, creamy dressing, and the richness of perfectly cooked eggs. It’s a crowd-pleaser that’s ideal for picnics, potlucks, or any gathering where you want to share a taste of homemade goodness.
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How to Make This Classic Potato Salad With Eggs Recipe
Have you ever enjoyed a potato salad recipe that was super heavy on the mayo flavors? This isn’t that kind of dish. And I think it’s because I use Duke’s mayo which is a little lighter in flavor and less overpowering in recipes. Here’s how to make incredible dish.
Ingredients
- Yukon Gold Potatoes peeled and cut into bite-size cubes
- Mayonnaise (I love Duke’s for it’s light, tangy flavor)
- Dijon Mustard
- Apple cider vinegar
- Hardboiled eggs, peeled and chopped
- Pickle Juice
- Celery ribs, chopped
- Green onions, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
Cook the Potatoes
Scrub those garden-fresh potatoes and cut them into bite-sized cubes (no need to peel if you prefer a rustic touch, especially with those tender red potatoes!). Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until they’re fork-tender but still hold their shape, about 10-12 minutes. Drain and set aside to cool slightly.
Boil the Eggs
While the potatoes cook, let’s prepare those eggs. Place them in a single layer in a saucepan, cover with cold water, and bring to a rolling boil. Once boiling, turn off the heat, cover the pot, and let them sit for 10 minutes for vibrant, creamy yolks. Drain the hot water and immediately run cold water over them to cool. Peel and chop them into bite-sized pieces. If you need more tips on boiling the perfect egg, check out these tips from Simply Recipes.
Prepare the Dressing
In a large bowl, whisk together your favorite mayonnaise (I’m partial to Duke’s for that Southern tang!), mustard, a splash of vinegar for a subtle zing, salt, and pepper until smooth and creamy. The vinegar adds a touch of brightness that balances the richness of the mayonnaise and potatoes.
Combine Your Potato Salad With Eggs and Refrigerate
Add the slightly cooled potatoes, chopped eggs, celery, and red onion to the bowl with the dressing. Gently fold everything together until all the ingredients are well coated. Then cover and refrigerate for at least two hours so the flavors meld.
Tips for Perfect Potato Salad
- Choose the Right Potatoes: For a potato salad that holds its shape and delivers a tasty texture, I always reach for all-purpose potatoes like Yukon Gold or red potatoes. Their creamy consistency and ability to retain their shape after cooking make them the perfect choice. Avoid starchy potatoes like russets, as they can become mushy when mixed with the dressing.
- Don’t Overcook the Potatoes: Overcooked potatoes will turn mushy in the salad. Aim for a fork-tender texture that still offers a slight resistance.
- Cool the Potatoes Before Mixing: Allow the potatoes to cool slightly before adding them to the dressing to prevent the mayonnaise from melting and becoming too thin.
- Make Ahead: Potato salad tastes even better the next day! Prepare it a day in advance for optimal flavor.
Serving Suggestions
- Serve alongside grilled chicken, burgers, or hot dogs for a classic summer meal.
- Pack it in a picnic basket for a delightful outdoor lunch.
- Enjoy it as a light and refreshing side dish for any occasion.
Variations
- Add a pinch of cayenne pepper for a subtle kick.
- Stir in chopped fresh herbs like dill or parsley for a bright, herbaceous flavor.
- Include other vegetables like chopped green beans or bell peppers for added crunch and color.
Storage Tips
Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.
Potato Salad FAQs
- What’s in a classic potato salad? A classic potato salad typically includes potatoes, mayonnaise, mustard, vinegar, celery, and hard-boiled eggs. However, the beauty of potato salad lies in its versatility! Feel free to experiment with additions like bacon, onion, dill, capers, olives, peas, radishes, garlic, jalapenos, cucumber, blue cheese, carrots, or green peppers.
- How do I keep my potato salad from getting watery? Avoid overcooking the potatoes and ensure they are completely cooled before mixing them with the dressing.
- How long will potato salad keep in the refrigerator? Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Can I freeze potato salad? While it’s possible to freeze potato salad, it’s not recommended as the texture can become compromised upon thawing.
Easy Potato Salad Recipe
Equipment
Ingredients
- 3 Pounds Yukon Gold Potatoes peeled and cut into bite-size cubes
- 1 Cup Duke's Mayonnaise
- 2 Tbsp Dijon Mustard
- 2 Tsp Apple Cider Vinegar
- 2 Tbsp Pickle Juice
- 4 Whole Eggs Hard-boiled and Chopped
- 2 Ribs Celery Chopped
- ⅓ Cup Green Onions Chopped
- Salt and Pepper To Taste
- Paprika Garnish
Instructions
- Hard boil the eggs and allow to cool.
- Cube and dice vegetables.
- Place the cubed potatoes in a large pot and cover them with cold water. Bring them to a boil over medium-high heat and cook for 10-15 minutes or until fork tender.
- Drain potatoes in a colander and let them cool a bit.
- In a large bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar.
- Add the hard-boiled eggs, celery, green onions, and drained potatoes. Gently fold the veggies and eggs into the dressing.
- Season with salt and fresh ground black pepper to taste. Garnish with a sprinkle of paprika.
- Refrigerate for at least 2 hours so the flavors can meld. Serve and enjoy!
Nutrition
More About This Classic Potato Salad With Eggs Recipe
Though my family might not be the biggest fans of potato salad, I still find joy in making this recipe every summer. The combination of fresh garden potatoes, creamy dressing, and perfectly cooked eggs creates a symphony of flavors and textures that I can’t get enough of. I hope you’ll give this classic recipe a try and perhaps discover a newfound love for potato salad too!
Do you have a favorite potato salad recipe you like to make? Have you ever grown potatoes before? I would love to know more in the comments below.
More Great Summer Recipes You Might Enjoy
if you are looking for some tasty summer dishes, I got you. Wait until you try these quick and easy recipes.
- Easy Caprese Salad Recipe
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- Peach Burrata Recipe
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- Grilled Chicken with Peach Avocado Salsa
- Cucumber, Tomato, and Onion Salad
- Easy Watermelon Sangria Recipe
- Best Recipe for Peach Sangria
- Cucumber Salad with Dill Recipe
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