I remember the first time I made this classic potato salad with egg for a summer BBQ after moving to the U.S. The flavors felt like home, yet the recipe was so simple and foolproof. I was thrilled to find a way to make a comforting, crowd-pleasing dish that fits perfectly into busy weeknights or potlucks—all in about 4.5 hours, mostly chilling time.
If you’re like me, summer BBQs and potlucks come with the challenge of finding the perfect potato salad—a dish that’s creamy, flavorful, and reliably delicious every time. This classic potato salad with egg recipe is exactly that. It’s the ultimate guide to get the texture just right and a dressing bursting with flavor, making it foolproof even for beginners. The recipe takes about 4.5 hours from start to finish, with most of that time dedicated to chilling, so plan ahead for the best results.
Table of Contents
Why You’ll Love This Foolproof Recipe
- It clearly explains how to achieve the perfect potato texture—creamy but still holding shape.
- The dressing is packed with flavor, balancing tangy apple cider vinegar and sweet pickle relish for that classic taste.
- Includes insider tips to prevent watery salad, ensuring every bite is creamy without being soggy.
- Made with simple ingredients and easy steps, it’s great for busy weeknights or gatherings.
The Secret to Perfect Texture: Choosing Your Potatoes
Choosing the right potato can truly change your potato salad experience.
- Yukon Gold (Our Choice): This is the ideal all-rounder. It cooks up creamy yet holds its shape beautifully, giving you that classic, slightly soft potato salad texture.
- Russet Potatoes: These are starchy and will break down more during cooking, resulting in a softer and creamier, almost partially mashed potato salad.
- Red Potatoes: Waxy and dense, red potatoes hold their shape very well. Perfect when you want a firm and chunky potato salad.
potato salad with egg
Ingredients
Equipment
Method
- Cut the potatoes into quarters and boil in salted water for 13-15 minutes until tender.
- Mix mayonnaise, relish, mustard, vinegar, celery seeds, paprika, salt, and pepper in a bowl.
- Chop eggs, celery, onions, and dill while potatoes cook.
- Drain potatoes, remove loose peels, and chop into 1/2-inch chunks.
- Gently mix potatoes with dressing, then stir in eggs, celery, onions, and dill.
- Season to taste, garnish with dill and paprika, and refrigerate for at least 4 hours.
Notes
Ingredients for Potato Salad with Egg
- 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard (or 1 part yellow + 1 part Dijon)
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh chopped dill
- Salt and pepper
The apple cider vinegar adds a bright tang that cuts through the richness, while the sweet pickle relish brings that irresistible sweet-and-savory flavor we all crave. The combination creates a dressing that’s anything but bland.
How to Make Potato Salad with Egg (Step-by-Step)
- Cook the potatoes: Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it’s 1 inch over the top of the potatoes. Starting the potatoes in cold, salted water ensures even cooking. Bring to a boil over high heat. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes until fork tender.
- Prepare the dressing and veggies: Meanwhile, in a medium bowl, mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Chop the eggs, celery, onions, and dill.
- Drain and dress the potatoes: Once the potatoes are very tender, drain off all the water. Remove loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Using the “dress while warm” technique, gently mix in the dressing until it coats the potatoes well. Warm potatoes absorb the dressing better for a more flavorful salad. Then stir in the eggs, celery, onions, and dill. Taste, then adjust salt and pepper as needed. Garnish with fresh dill and paprika.
- Chill: Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
Pro Tips for the Best Potato Salad with Egg Every Time
- Don’t Fear the Salt: Salting the potato water is non-negotiable; it seasons the potatoes from the inside and layers flavor every bite.
- Prevent Watery Salad: After draining, let the potatoes steam dry in the colander for a few minutes so they don’t water down the dressing.
- The Chill is Crucial: Refrigerate for at least 4 hours to let those flavors blend. Day two is even better as the taste deepens.
Common Potato Salad Problems & Easy Solutions
| Problem | Easy Solution |
|---|---|
| My salad is bland. | You likely undersalted the potato water. Add a bit more salt to the finished dressing or a splash of pickle juice for extra flavor. |
| My salad is watery or soupy. | Your potatoes were probably not drained or dried enough. Let them steam dry next time, and be mindful not to use too much dressing. |
| My potatoes turned to mush. | The potatoes were overcooked. Check carefully for “fork-tender” status. Using waxier potatoes like red potatoes can help prevent this. |
Variations and Customizations
| Variation | Instructions |
|---|---|
| No-Mayo Potato Salad | Replace the 2 cups of mayonnaise with 2 cups full-fat Greek yogurt or sour cream. You may need an extra splash of vinegar to balance the tang. |
| Vegan Potato Salad | Use high-quality vegan mayonnaise (like Hellmann’s Vegan or Sir Kensington’s Fabanaise). Omit eggs or substitute with chopped firm tofu or vegan egg product. |
| Add-In Ideas | Crumbled bacon, chopped dill pickles instead of relish, a tablespoon of capers, or a pinch of cayenne pepper for heat. |
Storing, Make-Ahead, and Picnic Safety
Make-Ahead Instructions
This potato salad can be made up to 2 days ahead. In fact, the flavors meld and deepen over time, making it even tastier.
Storage
Store the salad in an airtight container in the refrigerator for up to 4-5 days.
Food Safety (CRITICAL)
Remember the “2-hour rule.” Mayo-based salads should never sit out at room temperature or outdoors for more than 2 hours. If it’s above 90°F (32°C), reduce that to 1 hour. For picnics, serve safely by nesting the salad bowl inside a larger bowl filled with ice.
What to Serve with Potato Salad with Egg
This classic potato salad pairs beautifully with grilled chicken, juicy burgers, BBQ ribs, or pulled pork—perfect for backyard feasts and quick dinners. For great ideas on sides and main dishes, check out other tasty recipes that complement this salad to make weeknight cooking stress-free and full of flavor.
Frequently Asked Questions
Can I peel my potatoes before boiling them?
Peeling is optional. Leaving the skin on adds texture and nutrients, but some prefer peeling for a smoother salad.
Do I have to use sweet pickle relish?
Sweet pickle relish adds a unique sweet-and-savory flavor. You can substitute with chopped dill pickles if you prefer a tangier salad.
How can I scale this recipe for a large crowd?
Simply multiply the ingredient amounts as needed, but keep seasoning adjustments in mind, especially salt and vinegar, to taste.
Why is my potato salad watery and how do I fix it?
It’s usually because the potatoes weren’t dried well enough after cooking or too much dressing was added. Let potatoes steam dry and measure dressing carefully next time.
Can I freeze potato salad?
Freezing mayo-based potato salad is not recommended as the texture and flavor will be compromised.
Conclusion
This classic potato salad with egg recipe is the go-to for anyone craving a creamy, flavorful, and fuss-free dish that fits into busy lives and cozy gatherings. With simple ingredients and easy steps, you’ll feel confident tackling it again and again. If you try it, please leave a comment below sharing your favorite potato salad memory or how you customized it. And don’t forget to rate the recipe if you loved it!
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