Name: Potato Salad With Egg
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks; 1 tablespoon kosher salt, for boiling potatoes; 4 large eggs; 2 ribs celery, finely diced; 1/3 cup red onion, very finely diced; 1/4 cup dill pickles or pickle relish, chopped; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; 1/2 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 1 tablespoon yellow mustard; 1 tablespoon apple cider vinegar; 1 teaspoon sugar; 1/2 teaspoon celery seed; 1/2 teaspoon smoked paprika or regular paprika, plus more for garnish; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper

Potato Salad With Egg tastes creamy, tangy, and a little bit nostalgic, like every good backyard cookout in one bite. It works perfectly for potlucks, picnics, and weeknight dinners, and you can finish the whole recipe in about 40 minutes. I grew up watching my Midwestern aunt guard her potato salad bowl like a secret, and I still channel her energy every time I make this version.

Why Make This Potato Salad With Egg at Home

Homemade potato salad with egg tastes fresher, creamier, and more balanced than anything in a plastic tub. You control the texture, the seasoning, and how much crunch or tang you want, so every bite hits exactly how you like it.

You also save money and stretch it to feed a crowd without much effort. Clean ingredients, no weird aftertaste, and leftovers that taste even better the next day make this a solid go-to side dish.

“This potato salad with egg tastes like classic picnic food, only creamier, brighter, and way more addictive than the store stuff. ★★★★★”

Ingredients You Need

Here is everything you need for a classic, old-school style potato salad with egg that still feels a little upgraded. I include simple substitutions so you can use what you already have.

Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- Yukon Golds hold their shape and stay creamy inside.
- You can use red potatoes if you like a firmer, chunkier texture.
- Avoid very starchy russets because they break down and turn the salad mushy.

Eggs

4 large eggs
- I like pasture-raised eggs because the yolks taste richer and look more golden.
- Add 1 or 2 extra eggs if you love a more egg-forward potato salad.

Crunchy Veggies

2 ribs celery, finely diced
1/3 cup red onion, very finely diced
1/4 cup dill pickles or pickle relish, chopped
- Use dill pickles for a tangy, briny flavor.
- Use sweet relish if you grew up with a sweeter Southern-style potato salad.

Fresh Herbs

2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
2 tablespoons fresh parsley, chopped
- Dried dill works in a pinch, but fresh herbs give the salad that bright, just-made flavor.

Creamy Dressing

1/2 cup mayonnaise
- Use a brand you already like on sandwiches, such as Hellmann’s or Duke’s.
- You can swap half the mayo for plain Greek yogurt to lighten it up.
1/4 cup sour cream or plain Greek yogurt
- Sour cream adds tang and a softer texture.
- Greek yogurt adds protein and a slightly thicker feel.
1 tablespoon yellow mustard
- Classic yellow mustard gives that familiar picnic flavor.
- Swap in Dijon for a sharper, more grown-up taste.
1 tablespoon apple cider vinegar
- Red wine vinegar or white vinegar also work.
- Add a splash more if you like extra tang.
1 teaspoon sugar
- Balances the vinegar and mustard.
- Skip it if you use sweet relish.
1/2 teaspoon celery seed (optional but highly recommended)
- Adds that old-school deli potato salad vibe.
1/2 teaspoon smoked paprika or regular paprika, plus more for garnish
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

Optional Add-ins

1/3 cup chopped green onions
1/3 cup chopped cooked bacon
1/4 cup chopped pimentos
Extra chopped pickles if you like more crunch and tang

Equipment List

Large pot for boiling potatoes
Medium pot for boiling eggs (you can use the same pot in two rounds)
Colander
Large mixing bowl
Small bowl for mixing dressing
Cutting board and sharp knife
Rubber spatula or large spoon
Timer (or your phone) so you do not overcook the potatoes

Tips & Mistakes

Cut potatoes into even chunks so they cook at the same rate and stay tender without falling apart.
Salt the cooking water generously so the potatoes pick up flavor from the inside out.
Boil potatoes until just fork tender, not falling apart, to avoid a gluey texture.
Drain potatoes well and let steam off so excess water does not thin the dressing.
Add vinegar to warm potatoes so they soak up flavor better.
Cool potatoes fully before you add mayo so the dressing stays creamy and does not separate.
Chop eggs gently and fold them in at the end so you keep nice chunks instead of egg paste.
Taste and adjust salt, pepper, and acidity after chilling because flavors mellow in the fridge.
Use a gentle folding motion when mixing so you do not mash the potatoes.
Chill the salad at least 1 hour before serving so flavors blend and the texture sets.

How to Make Potato Salad With Egg

Step 1: Boil the Potatoes

Place the peeled, cubed potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water. Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer.

Cook the potatoes until they feel just tender when you poke them with a fork, about 10 to 12 minutes. Check them early so they do not overcook. When they feel tender but still hold their shape, drain them in a colander.

Let the potatoes sit in the colander for a few minutes so steam escapes and extra moisture evaporates. Transfer them to a large mixing bowl while still warm. Sprinkle the vinegar over the warm potatoes and toss gently.

Step 2: Cook the Eggs

While the potatoes cook, place the eggs in a medium pot and cover them with cold water. Set the pot over medium-high heat and bring it to a boil. Once the water boils, turn off the heat, cover the pot, and let the eggs sit in the hot water for 10 to 12 minutes.

After the time passes, transfer the eggs to a bowl of ice water. Let them chill for at least 5 minutes so the shells peel more easily. Peel the eggs and pat them dry.

Chop the eggs into medium pieces, not too tiny, so you see nice chunks in the salad. Set them aside while you mix the dressing and prep the veggies.

Step 3: Prep the Veggies and Herbs

Finely dice the celery and red onion. Chop the pickles or measure out the relish. Chop the fresh dill and parsley.

If you use green onions or other add-ins, chop those now as well. Keep everything in small, even pieces so they mix nicely with the potatoes. Set the veggies and herbs aside.

Step 4: Mix the Dressing

In a small bowl, add the mayonnaise, sour cream or Greek yogurt, mustard, sugar, celery seed, paprika, salt, and pepper. Whisk until the mixture looks smooth and creamy. Taste the dressing and adjust the seasoning.

Add more salt if it tastes flat, more vinegar if you want extra tang, or a pinch more sugar if you like a hint of sweetness. The dressing should taste slightly stronger than you want the final salad because the potatoes will mellow it out.

Step 5: Combine Everything

Add the celery, red onion, pickles or relish, and herbs to the bowl with the warm potatoes. Pour most of the dressing over the potatoes. Use a rubber spatula to fold everything together gently.

Add the chopped eggs and fold again, taking care not to crush the potatoes or eggs. If the salad looks dry, add the remaining dressing. Taste and adjust salt, pepper, and paprika.

Step 6: Chill and Serve

Sprinkle a little extra paprika and chopped parsley or dill over the top for color. Cover the bowl and chill the potato salad with egg in the fridge for at least 1 hour. This rest time helps the flavors blend and the texture set.

Right before serving, give the salad a gentle stir and taste again. Add a pinch of salt or a splash of vinegar if it needs a little wake-up.

Variations I've Tried

I often swap half the mayo for Greek yogurt and add extra dill and lemon juice for a lighter, brighter version. When I want a more Southern-style potato salad, I use sweet relish, a bit more sugar, and a sprinkle of paprika on top.

Sometimes I stir in chopped bacon, green onions, and a touch of Dijon for a smoky, slightly sharper flavor. I also like a pickle-heavy version with extra dill pickles, celery seed, and lots of fresh parsley for big crunch and herb flavor.

How to Serve Potato Salad With Egg

Serve potato salad with egg chilled or at cool room temperature alongside grilled chicken, burgers, hot dogs, or veggie skewers. It pairs nicely with simple mains like baked fish, roasted chicken, or a big green salad. I also pack it into lunch boxes with sliced cucumbers, cherry tomatoes, and fruit for a complete meal. If you host a picnic, set the bowl over a larger bowl of ice so it stays cold and safe.

How to store

Store potato salad with egg in an airtight container in the fridge for up to 3 to 4 days.
Stir gently before serving leftovers because the dressing can settle a bit.
Avoid freezing potato salad because the potatoes and mayo change texture and turn grainy.
Serve leftovers cold straight from the fridge or let them sit out 10 to 15 minutes to take the chill off, but do not leave them at room temperature longer than 2 hours.