Delicious Potato Salad Recipe with Egg You’ll Love

You know that feeling when you promise to bring a “potato salad recipe with egg” to a cookout, but suddenly you realize – oh wait, I have no clue how to make it sing like the five-star restaurant sides they serve at weddings? Yeah… been there. This is the no-fluff, hands-messy guide for anyone craving a creamy, chewy, friendly potato salad that never feels boring.

You want easy prep, simple (but not boring) flavors, and maybe a trick or two for the perfect bite. If that’s you, you’re in good company. Check out a classic kitchen staple like this basic egg wash recipe if you want to boost your egg game, or peek at this caesar pasta salad recipe if you need more sides for your table. Let’s jump in.

Why You’ll Love It

There’s just something retro and comforting about a great potato salad recipe with egg. For me, nothing beats the family picnic feeling, even if it’s just Tuesday night and I’m eating in fuzzy socks. The eggs add a little rich magic and balance out the tang of the dressing, while the soft potatoes? Chef’s kiss. And let’s be real, it’s budget-friendly, crowd-pleasing, and sneaky enough to sneak in extra veggies if you want (my aunt swears by diced celery, but I’m lukewarm). Every batch turns out a little different, and honestly, I like it that way. My younger brother eats his right from the bowl standing up at the fridge – no judgment here.

A little secret? Potato salad only gets better with time in the fridge, so it’s perfect for making ahead. Bring it out at barbecues, Sunday suppers, or just for lunch on a random Wednesday. Don’t be surprised if someone asks for the recipe, though. Okay, let’s break down the magic.

Key Ingredients in Potato Salad recipe with egg

Alright, no gatekeeping here. The basics: get yourself good starchy potatoes, not the waxy kind. Russets or Yukon Golds work best because they hold up but are still fluffy once boiled. Peel or don’t – I’m not your boss, but I do peel mine for this.

Next, eggs. You want them hard-boiled, but I’m not above leaving them a touch jammy in the middle for extra richness. Mayo is a must, but try mixing in a little plain Greek yogurt if you want a lighter, tangier deal. Yellow mustard gives that classic zip (dijon if you’re feeling fancy), plus a splash of vinegar. Season everything with a heavy pinch of salt, a little black pepper, and don’t sleep on a sprinkle of paprika on top.

Extra crunch? Add celery or chopped pickles. Sweet tooth? Toss in a pinch of sugar or sweet relish. Sometimes I throw in green onions if I want extra bite. That’s basically it – simple, but oh-so-good.

How to Make Potato Salad recipe with egg

So here’s how I actually make potato salad recipe with egg when I want it foolproof (and not bland like the store stuff).

First up, chop your potatoes into bite-sized chunks. Boil ‘em in salted water until they’re fork-tender. I check them early so they don’t go mushy and weird. While those are going, boil your eggs at the same time. I do mine for about 10 minutes for a solid center, then dunk in cold water (pro tip: makes peeling way easier).

Once everything’s cool, dice the eggs and toss them with those potatoes in a big bowl. In a separate bowl (I know, extra dish, but trust me), mix up your mayo, mustard, a splash of vinegar, a little sugar, salt and pepper. Pour this over the potato/egg mixture. Fold gently – don’t mash.

Now, taste. Does it need more salt? Maybe a hit more mustard? Good. Sprinkle some paprika and throw it in the fridge for at least 30 minutes (but overnight is even better for flavor). Serve cold and get ready for compliments.

Storage and Make-Ahead Tips

The best thing about potato salad recipe with egg is how well it keeps. For real, this dish is tailor-made for prepping ahead. Once you’ve mixed everything, pop it into an airtight container and stash it in the fridge. It’ll stay fresh for, I’d say, 3 to 4 days. The flavor actually deepens overnight, so if you can hold off – seriously, it’s worth the wait. Just give it a gentle stir before serving because sometimes the dressing separates a bit.

Important: don’t leave this salad out on the counter for hours. Mayo is not your friend at room temp. If you’re feeding a crowd outdoors, nestle the serving bowl over ice or refrigerate right after everyone eats. Oh, and if it looks or smells funky after a couple days? Best toss it and make a new batch.

We tried this potato salad recipe with egg for my dad’s birthday picnic and everyone went back for seconds. Super creamy, super easy, and tasted even better the next day. Will make again!

What to Serve with Potato Salad recipe with egg

Want to turn this into a whole meal? Here are a few of my favorites (and some family staples – my cousin won’t show up to a party without a giant tray of these):

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  Grilled burgers or hot dogs. Potato salad keeps them company on every plate.

  
  
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  Barbecue chicken or ribs, with extra sauce because why not?

  
  
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  If you’re veggie-loving, pair it with a bright delicious homemade veggie burger recipe.

  
  
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  Homemade lemonade (extra sour) to balance out the creaminess.

  
  

Take it from me: potato salad recipe with egg is also an amazing leftover snack in the middle of the night. No shame.

Common Questions

Bring on the Cravings: Grab a Spoon Already

So that’s my spin on potato salad recipe with egg. Not rocket science, but every spoonful’s got that perfect mix of tang, cream, and comfort. Don’t stress if it’s not picture-perfect, either – the best dishes are always a little messy. If you want more killer salad inspiration, check out the Best Classic Potato Salad Recipe (It’s a Winner!) from The Kitchn, this guide on How To Make The BEST Potato Salad (Recipe), or try THE BEST Potato Salad Recipe (Classic, Creamy, Easy … from FoodieCrush. Try this recipe your own way. Tweak it, own it, and pass the bowl around. Happy eating!