Creamy Potato and Egg Salad Recipe
This creamy potato and egg salad is a classic, comforting dish perfect for picnics, barbecues, and family gatherings. With tender potatoes, hard-boiled eggs, and a rich, tangy dressing, this salad delivers the perfect balance of flavors and textures. The combination of mayonnaise, mustard, and seasonings adds depth, while crunchy celery and onions provide a satisfying contrast.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes (for eggs and potatoes)
Total Time: 1 hour 10 minutes
Ingredients
For the Salad:
2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cubed
4 large eggs
1/2 cup celery, finely chopped
1/2 cup red onion, finely diced
1/4 cup dill pickles or sweet relish (optional)
2 tbsp fresh parsley, chopped (optional)
For the Dressing:
3/4 cup mayonnaise
2 tbsp Dijon mustard (or yellow mustard)
1 tbsp apple cider vinegar or white vinegar
1 tsp sugar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/2 tsp paprika (plus extra for garnish)
1/2 tsp garlic powder (optional)
Instructions
Step 1: Cook the Potatoes
1. Boil the potatoes – Place cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
2. Cook until tender – Bring to a boil over medium-high heat and cook for 10-12 minutes, or until fork-tender but not mushy.
3. Drain & cool – Drain the potatoes and spread them on a baking sheet to cool for about 20 minutes.
Step 2: Boil the Eggs
1. Boil the eggs – Place eggs in a saucepan and cover with cold water.
2. Bring to a boil – Over medium heat, bring to a rolling boil, then turn off the heat. Cover and let sit for 10-12 minutes.
3. Cool & peel – Transfer eggs to an ice bath for 5 minutes, then peel and chop into bite-sized pieces.
Step 3: Make the Dressing
1. In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, black pepper, paprika, and garlic powder until smooth.
Step 4: Assemble the Salad
1. Combine ingredients – Add the cooled potatoes, chopped eggs, celery, red onion, pickles, and parsley into the bowl with the dressing.
2. Mix gently – Stir everything together gently until well combined. Avoid mashing the potatoes.
3. Chill before serving – Cover and refrigerate for at least 30 minutes (or up to 24 hours) for flavors to meld.
Step 5: Serve
Garnish with a sprinkle of paprika and fresh parsley. Serve chilled or at room temperature.
Notes & Tips
Best Potatoes: Yukon Golds provide a creamy texture, while Russets are fluffier but break apart more easily.
Egg Consistency: If you like chunkier eggs, chop them roughly. For a creamier texture, mash one egg into the dressing before mixing.
Make It Healthier: Substitute Greek yogurt for half the mayonnaise for a lighter version.
Storage: Store in an airtight container in the fridge for up to 3 days. Avoid freezing.
Make Ahead: This salad tastes even better the next day as the flavors meld.
Nutritional Information
Calories: ~290
Protein: 7g
Carbohydrates: 29g
Fat: 17g
Saturated Fat: 3g
Fiber: 3g
Sugar: 3g
Sodium: 400mg