Potato Salad With Egg tastes creamy, tangy, and a little bit rich, with soft potatoes, jammy yolks, and just enough crunch to keep each bite interesting. It suits backyard cookouts, weekday lunches, and make-ahead potluck dishes, and you can pull it together in about 45 minutes, including chill time. I grew up eating a version of this at every family reunion, and I still tweak it a little each summer like a true recipe nerd.
Why You Should Try This Potato Salad With Egg
This potato salad with egg hits that perfect balance of creamy, tangy, and slightly sharp from mustard and pickles. The eggs add protein and a velvety texture, so the salad feels satisfying enough to eat as a meal, not just a side.
You can prep it ahead, chill it, and pull it straight from the fridge when guests walk in. It travels well, feeds a crowd, and tastes even better the next day when the flavors mingle.
“Best potato salad with egg I ever brought to a cookout; the bowl went empty in 15 minutes. ★★★★★”
Ingredients You’ll Need
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- Yukon Golds hold their shape and stay creamy.
- Use red potatoes if you like a slightly firmer bite.
- Avoid very starchy russets, which break apart easily.
Eggs
- 5 large eggs
- Use whatever brand you like; older eggs peel easier than super fresh ones.
- If you love extra egg, bump it to 6 or 7 and call it a power move.
Crunch & Flavor
- 2 ribs celery, finely diced
- 1/3 cup red onion, very finely diced
- 1/4 cup dill pickles, finely chopped
- Use dill relish as a shortcut, about 3 tablespoons.
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional but highly recommended)
Creamy Dressing
- 1/2 cup mayonnaise
- Use a full-fat mayo like Hellmann’s / Best Foods or Duke’s for best flavor.
- 1/4 cup sour cream or plain Greek yogurt
- Greek yogurt adds tang and a bit more protein.
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice or apple cider vinegar
- 1 teaspoon sugar or honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika or sweet paprika
- 3/4 to 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Optional Add‑Ins
- 1/4 cup finely chopped green onion
- 1/4 cup chopped pimentos or roasted red pepper
- 2 tablespoons chopped chives for garnish
- Extra paprika for sprinkling on top
Equipment
- Large pot for boiling potatoes
- Medium pot for boiling eggs (or use the same pot in batches)
- Colander
- Large mixing bowl
- Small bowl for dressing
- Rubber spatula or large spoon
- Sharp knife and cutting board
Tips & Tricks
- Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
- Start potatoes in cold water so they cook evenly and do not blow out on the edges.
- Boil eggs separately so you control their doneness and avoid overcooked, rubbery whites.
- Shock eggs in ice water so the shells slide off easily and the yolks stay bright.
- Cut potatoes into equal chunks so they cook at the same rate and hold their shape.
- Mix the dressing in a separate bowl, then fold it into the potatoes so you avoid overmixing.
- Dress potatoes while they still feel warm so they soak in flavor, then chill to firm up.
- Taste and adjust salt, mustard, and pickle juice at the end, since cold food needs a little extra seasoning.
- Chill at least 1 hour before serving so the flavors settle and the texture tightens.
- Garnish just before serving with herbs and paprika so the top looks fresh and colorful.
How to Make Potato Salad With Egg
Step 1: Cook the Potatoes
Place the potato chunks in a large pot and cover them with cold water by about 1 inch. Stir in 1 tablespoon of kosher salt. Bring the water to a gentle boil over medium heat, then lower the heat and simmer until the potatoes feel tender when you poke them with a fork, about 10 to 12 minutes.
Check a few pieces so you avoid mushy potatoes. Drain the potatoes in a colander, then let them sit for 5 minutes so steam escapes and the edges dry slightly.
Step 2: Boil and Cool the Eggs
While the potatoes cook, place the eggs in a medium pot and cover them with cold water by 1 inch. Set the pot over medium heat and bring it to a steady boil. Once the water boils, cover the pot, turn off the heat, and let the eggs sit in the hot water for 10 to 11 minutes for firm but creamy yolks.
Fill a bowl with ice water. Transfer the eggs to the ice bath and cool them for at least 5 minutes. Peel the eggs, then chop them into bite-size pieces.
Step 3: Mix the Creamy Dressing
In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, yellow mustard, Dijon mustard, pickle juice or vinegar, sugar or honey, garlic powder, onion powder, paprika, salt, and black pepper. Taste the dressing and adjust the seasoning. Add more mustard for extra tang, more pickle juice for brightness, or a pinch more sugar if it tastes too sharp.
You want a pourable but thick dressing that clings to a spoon. If it looks too thick, whisk in a teaspoon of milk or water at a time until it loosens slightly.
Step 4: Combine Potatoes, Eggs, and Veggies
Transfer the warm potatoes to a large mixing bowl. Add the celery, red onion, dill pickles, parsley, and dill. Gently fold the mixture with a spatula so you keep most potato pieces intact.
Pour about two thirds of the dressing over the warm potato mixture. Fold gently until everything looks coated. Add the chopped eggs and fold again, taking care not to mash them into oblivion.
Step 5: Adjust Seasoning and Chill
Taste the potato salad with egg and add more dressing if the mixture looks dry or needs more flavor. Sprinkle in extra salt, pepper, or pickle juice as needed. The salad should taste slightly more seasoned than you want, since chilling will mute flavors a bit.
Cover the bowl and chill the potato salad for at least 1 hour, or up to 24 hours. Right before serving, garnish with chopped chives or green onion and a light dusting of paprika.
What to Serve with Potato Salad With Egg
Serve this potato salad with egg alongside grilled chicken, burgers, hot dogs, or veggie skewers for a classic cookout plate. It pairs nicely with simple green salads, coleslaw, or sliced tomatoes and cucumbers. You can also scoop it into lettuce cups or serve it with baked beans and corn on the cob for a picnic-style meal.
I like to pack it in lunch containers with sliced cucumbers and some fruit for an easy work lunch. It also fits nicely on a brunch table next to egg dishes, toast, and fresh fruit.
Storage Options
- Store potato salad with egg in an airtight container in the fridge for 3 to 4 days.
- Stir before serving leftovers, then taste and add a small splash of pickle juice or mayo if it thickened too much.
- Avoid freezing, since potatoes and mayo-based dressings turn grainy and watery after thawing.
- Serve leftovers chilled straight from the fridge, or let the salad sit at room temperature for 15 to 20 minutes to take off the chill before eating.
Potato Salad With Egg
Ingredients
Instructions
- Place the potato chunks in a large pot and cover them with cold water by about 1 inch. Stir in about 1 tablespoon of kosher salt.
- Bring the water to a gentle boil over medium heat, then lower the heat and simmer until the potatoes are tender when pierced with a fork, about 10 to 12 minutes.
- Drain the potatoes in a colander and let them sit for about 5 minutes so excess steam escapes and the edges dry slightly.
- While the potatoes cook, place the eggs in a medium pot and cover them with cold water by about 1 inch.
- Set the pot over medium heat and bring to a steady boil. Once the water boils, cover the pot, turn off the heat, and let the eggs sit in the hot water for 10 to 11 minutes for firm but creamy yolks.
- Transfer the eggs to an ice water bath and cool for at least 5 minutes. Peel the eggs and chop them into bite-size pieces.
- In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, yellow mustard, Dijon mustard, pickle juice or vinegar, sugar or honey, garlic powder, onion powder, paprika, salt, and black pepper.
- Taste and adjust the seasoning, adding more mustard for tang, more pickle juice for brightness, or a pinch more sugar if it tastes too sharp. If the dressing seems too thick, whisk in a teaspoon of milk or water at a time until it is pourable but still thick enough to cling to a spoon.
- Transfer the warm potatoes to a large mixing bowl. Add the celery, red onion, dill pickles, parsley, and dill.
- Gently fold with a spatula until the potatoes and vegetables are combined, keeping most of the potato pieces intact.
- Pour about two-thirds of the dressing over the warm potato mixture and fold gently until everything is coated.
- Add the chopped eggs and fold again, taking care not to mash them too much. Fold in green onion and pimentos or roasted red pepper if using.
- Taste the potato salad and add more dressing if the mixture looks dry or needs more flavor. Adjust salt, pepper, and pickle juice to taste; the salad should taste slightly more seasoned than you want because chilling will mute the flavors.
- Cover the bowl and chill the potato salad for at least 1 hour, or up to 24 hours, to let the flavors meld and the texture firm up.
- Just before serving, garnish with chopped chives or green onion and a light dusting of paprika, if desired.
Notes
Approximate per serving (1/8 of recipe): 260–300 calories; fat 17–21 g; saturated fat 3–5 g; carbohydrates 22–26 g; fiber 2–3 g; sugars 3–5 g; protein 6–8 g; sodium 420–550 mg. Values will vary based on exact ingredients, brands, and portion size.
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