Few meals offer the cozy simplicity quite like a traditional Potato and Egg Salad. This beloved side dish combines tender potatoes, creamy hard-boiled eggs, and a zesty, flavorful dressing for a taste that’s both familiar and satisfying. Perfect for sunny picnics, laid-back barbecues, or as a hearty addition to any weekday meal, this salad always hits the spot.
In this recipe, we’ll guide you through how to prepare a homemade Potato and Egg Salad from scratch. You’ll learn how to cook the potatoes and eggs perfectly, how to make a tangy and creamy dressing, and how to assemble it all into a refreshing, delicious salad. We’ll also include some pro tips and possible substitutions in case you want to tweak the recipe to your liking. Let’s dive in!
Ingredients
For the Salad:
- 6 medium potatoes
- 4 large eggs
- 1/2 cup finely chopped celery (optional for crunch)
- 1/4 cup of finely diced red onion or scallions (green onions)
- 2 tablespoons chopped fresh parsley (optional for garnish)
- Salt and black pepper to taste
For the Dressing:
- 1/2 cup mayonnaise (preferably full-fat for creaminess)
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 1 teaspoon sugar (optional, to balance acidity)
- 1/4 cup of red or green onion, finely chopped for added flavor and crunch
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Step-by-Step Preparation
Step 1: Prepare the Potatoes
- Wash and peel the potatoes if desired (you can also leave the skin on for a more rustic salad).
- Cut the potatoes into bite-sized cubes for even cooking.
- Put the potato cubes into a large saucepan and pour in enough cold water to fully submerge them. Sprinkle in a pinch of salt.
- Bring the water to a gentle boil over medium-high heat, then lower the heat to maintain a steady simmer.
- Drain the potatoes and let them cool completely. For quicker cooling, spread them out on a tray.
Step 2: Boil the Eggs
- Arrange the eggs in a saucepan and pour in cold water until they are fully covered.
- Bring the water to a boil. Once boiling, remove the pot from heat, cover with a lid, and let the eggs sit for 10–12 minutes.
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Place the eggs in a bowl of ice water to quickly cool them and stop the cooking.Allow them to soak in the ice water for at least 5 minutes before removing the shells.
- Peel and chop the eggs into bite-sized pieces.
Step 3: Make the Dressing
- In a medium bowl, whisk together the mayonnaise, mustard, white vinegar, sugar (if using), garlic powder, paprika, salt, and pepper.
- Taste and adjust seasoning as needed. You can make the dressing more tangy with extra vinegar or more creamy with added mayo.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and onion.
- Pour the dressing over the ingredients and gently fold everything together until well coated. Be careful not to mash the potatoes.
- Seal the bowl with plastic wrap and chill in the refrigerator for at least 1 hour to allow the flavors to blend together.
- Just before serving, sprinkle with a bit of extra paprika and garnish with chopped parsley if desired.
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Tips & Substitutions
- Potato Variety: Yukon Gold and red potatoes hold their shape well and have a creamy texture. Russet potatoes can be used, but they tend to fall apart more easily.
- Add-ins: For extra texture and flavor, try adding chopped pickles, green peas, or diced bell peppers.
- Healthier Version: Substitute half or all of the mayonnaise with Greek yogurt for a lighter, tangier version of the dressing.
- Egg-Free Version: If you’re catering to an egg-free crowd, simply omit the eggs and add a few extra veggies like cucumbers or avocados for richness.
- Make Ahead: This salad tastes better the next day! You can make it up to 24 hours ahead of serving.
- Storing Leftovers: Store the salad in an airtight container in the fridge for up to 3–4 days. Do not freeze it, as the texture may become unpleasant.
- Serving Suggestions: Potato and Egg Salad pairs beautifully with grilled meats, sandwiches, or fried chicken. It also makes a filling vegetarian lunch when served with crusty bread or fresh greens.
Why You’ll Love This Salad
What makes this Potato and Egg Salad stand out is its perfect balance of creamy, tangy, and savory elements. The dressing brings it all together with a smooth texture and just the right amount of acidity to cut through the richness. The combination of eggs and potatoes offers satisfying protein and starch, making it hearty enough to be more than just a side dish.
Best of all, it’s incredibly versatile. You can customize it with your favorite herbs and spices, serve it warm or chilled, and make it ahead of time—perfect for meal prep or casual entertaining.
Conclusion:
Potato and Egg Salad is more than just a side dish—it’s a comforting, flavorful classic that brings people together. With its creamy texture, tangy dressing, and satisfying mix of tender potatoes and protein-rich eggs, it’s perfect for any occasion, from casual lunches to festive gatherings.
Whether you stick to the traditional version or add your own twist with herbs, veggies, or spice, this salad is incredibly versatile and easy to make ahead. It’s proof that simple ingredients, when combined with care, can create something truly delicious.
Try it once, and it just might become a staple on your table. Enjoy every bite!
