potato salad with eggs and mayonnaise recipe

Written ByJenny Smyth Posted on
potato salad with eggs and mayonnaise recipe
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The Best potato salad with eggs and mayonnaise recipe

I’ve been making potato salad with eggs and mayonnaise for years, and it’s always a hit with my family. This recipe is a classic, and for good reason – it’s easy to make, delicious, and can be served as a side dish or even as a light lunch. I love that it’s a versatile recipe that can be customized to suit your tastes.

You can add diced onions, chopped hard-boiled eggs, or even some chopped fresh herbs like parsley or dill to give it an extra boost of flavor. The best part is that it’s a great way to use up leftover potatoes and eggs, reducing food waste in the process. I’ve served this potato salad at countless family gatherings, potlucks, and picnics, and it’s always been a crowd-pleaser.

It’s also a great way to get your kids involved in cooking – they can help with the mashing of the potatoes and the chopping of the eggs. Plus, it’s a relatively healthy option compared to other potato salads I’ve seen, thanks to the use of mayonnaise as a dressing rather than something more processed. This potato salad with eggs and mayonnaise recipe is one of my go-to recipes for any occasion – whether we’re having a casual family dinner or hosting guests for the holidays.

It’s just that good! One thing I love about this recipe is that it’s so easy to customize to suit your tastes. Want to add some diced bacon or ham for extra smokiness?

Go for it! How about some chopped fresh herbs like parsley or dill for an extra burst of flavor? You do you!

This recipe is all about flexibility and making it your own.

Classic Potato Salad with Eggs and Mayonnaise

Classic Potato Salad with Eggs and Mayonnaise

4.6 from 1217 votes

This creamy potato salad combines tender potatoes, hard-boiled eggs, and a tangy mayonnaise dressing. It is a classic side dish perfect for picnics, barbecues, and family gatherings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
4 large eggs
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley

For the Dressing

3/4 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

👨‍🍳Directions

1Place the cubed potatoes in a large pot and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce heat to medium and simmer for 12 to 15 minutes until the potatoes are fork-tender.
3Drain the potatoes in a colander and let them cool completely to room temperature.
4While the potatoes cook, place the eggs in a small saucepan and cover with cold water.
5Bring to a boil over high heat, then remove from heat, cover, and let stand for 10 minutes.
6Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and chop them into small pieces.
7In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, salt, black pepper, and paprika until smooth.
8The dressing should be creamy and well combined.
9Add the cooled potatoes, chopped eggs, celery, red onion, and parsley to the bowl with the dressing.
10Gently fold everything together with a rubber spatula until all ingredients are evenly coated.
11Be careful not to mash the potatoes.
12Transfer the potato salad to a serving bowl and sprinkle with additional paprika for garnish if desired.
13Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
14The salad can be stored in the refrigerator for up to 3 days.

🔧Equipment

Large pot
Mixing bowl
Colander
Knife and cutting board
Measuring cups and spoons
Large serving bowl

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 130mg🧂Sodium: 480mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 8g

📝Notes

For a lighter version, use half mayonnaise and half plain Greek yogurt. Add a teaspoon of pickle relish for extra tang. Letting the salad chill for at least an hour improves the texture and flavor.

Watch Video Of How Classic Potato Salad with Eggs and Mayonnaise Works

This potato salad with eggs and mayonnaise is one of my go-to recipes for any occasion – whether we’re having a casual family dinner or hosting guests for the holidays. It’s just that good!

One thing I love about this recipe is that it’s so easy to customize to suit your tastes. Want to add some diced bacon or ham for extra smokiness?

Go for it! How about some chopped fresh herbs like parsley or dill for an extra burst of flavor?

You do you! This recipe is all about flexibility and making it your own.

❓ Frequently Asked Questions About Potato Salad with Eggs and Mayonnaise

Q: What type of potatoes are best for this recipe?

This recipe works well with Russet or Yukon Gold potatoes, but feel free to experiment with other varieties if you have them on hand!

Q: Can I make this potato salad ahead of time?

Yes, you can make this potato salad ahead of time! In fact, it’s one of the benefits of this recipe – you can prepare everything up to 24 hours in advance and store it in the refrigerator until you’re ready to serve.

Q: What if I don’t have mayonnaise on hand?

No problem! You can substitute Greek yogurt or sour cream for the mayonnaise if you prefer a tangier dressing.

Q: Can I add other ingredients to this potato salad?

Absolutely! Some ideas include diced onions, chopped hard-boiled eggs, chopped fresh herbs like parsley or dill, or even some diced cooked bacon or ham.

Q: How long does this potato salad keep in the refrigerator?

This potato salad will keep in the refrigerator for up to 3 days – just be sure to store it in an airtight container and give it a good stir before serving.

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