Easy Potato Salad With Eggs Recipe

There's something timeless about a bowl of creamy potato salad—especially when it's dotted with chunks of tender eggs and coated in a tangy, savory dressing. It’s the kind of dish that feels just as welcome at a summer barbecue as it does on a cozy weeknight dinner table.

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This easy potato salad with eggs was inspired by my grandma’s recipe—the one she whipped up every Sunday after church. Over the years, I’ve tweaked it slightly for speed and simplicity, but the heart of it remains: a comforting, crowd-pleasing side that vanishes fast. It’s quick, affordable, and so ridiculously good, you’ll wonder why you haven’t been making it every week.

Let’s dig into why this potato salad is bound to become your go-to recipe.

Why You'll Love This Easy Potato Salad With Eggs

Get ready to meet your new favorite side dish. This potato salad delivers bold flavor, creamy texture, and the kind of nostalgic comfort that only classic recipes can provide.

First, it’s incredibly easy to throw together. Whether you’re prepping for a last-minute potluck or need something quick for dinner, this recipe comes together in under 30 minutes with minimal prep.

It’s also budget-friendly. You’re working with pantry staples—potatoes, eggs, mayonnaise, mustard, and a few extras—which means no fancy ingredients or expensive grocery runs required.

The texture is spot-on. Soft, buttery potatoes meet firm-boiled eggs, all wrapped in a creamy, slightly tangy dressing that clings to every bite. It’s not runny, not too thick—just perfect.

Best of all, this recipe is endlessly adaptable. Like it chunkier? Mash it less. Prefer it sweeter or spicier? Tweak the add-ins to your heart’s content. This salad plays nice with nearly anything.

Now that you know why this one stands out, let’s talk ingredients.

Ingredients Notes

This potato salad relies on a handful of humble ingredients, each chosen for flavor, texture, and ease. You likely have everything you need already sitting in your fridge or pantry.

Potatoes are the star of the show. I recommend Yukon Golds for their buttery flavor and firm texture, but Russets or red potatoes work just fine too. Just make sure to cut them into even chunks so they cook evenly and hold their shape after boiling.

Hard-boiled eggs add richness and protein. Their slightly crumbly texture contrasts beautifully with the softness of the potatoes. For best results, boil the eggs in advance and chill them slightly before chopping.

Mayonnaise forms the creamy base of the dressing. Use full-fat mayo for the best flavor and mouthfeel. If you’re looking for a lighter option, try substituting half with Greek yogurt or sour cream—it’ll still be rich, just with a tangy twist.

Yellow mustard brings that classic zip you expect from a traditional potato salad. It cuts through the richness and balances the creaminess with just a touch of acidity. If you’re feeling bold, a spoonful of Dijon can take things up a notch.

You’ll also need a few extras: chopped celery for crunch, sweet relish for a little tang and sweetness, and a dash of paprika for both flavor and color. No fancy tools are needed—just a pot, a knife, and a big bowl to mix it all together.

How To Make This Easy Potato Salad With Eggs

Whipping up this potato salad is a breeze, and you’ll be amazed at how fast it disappears once it hits the table.

Start by peeling and chopping your potatoes into bite-sized pieces. Place them in a large pot, cover with cold salted water, and bring to a boil. Once boiling, reduce the heat and simmer until the potatoes are fork-tender, about 10 to 12 minutes. Drain and set aside to cool.

While the potatoes cook, prepare your hard-boiled eggs. Place eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover the pot, and let them sit for 10 minutes. Then transfer them to an ice bath to cool quickly. Peel and roughly chop the eggs.

In a large mixing bowl, combine the mayonnaise, mustard, relish, a pinch of salt, and pepper. Stir until smooth. This is your base dressing—creamy, tangy, and full of flavor.

Once the potatoes and eggs are cool, gently fold them into the dressing along with chopped celery. Use a rubber spatula or large spoon to avoid mashing the potatoes too much. Mix until everything is evenly coated and well combined.

Taste and adjust the seasoning if needed. A final dusting of paprika over the top adds a classic touch. Chill in the fridge for at least 30 minutes before serving—the flavors meld beautifully as it sits.

From start to finish, you’re looking at about 30 minutes. It’s fast, fuss-free, and absolutely delicious every time.

Storage Options

Potato salad is a make-ahead dream. Once prepared, transfer it to an airtight container and store it in the refrigerator. It will stay fresh and safe to eat for up to 4 days.

If you're prepping for a party or gathering, you can easily make it the night before. In fact, many people prefer it that way—the extra chill time allows the flavors to develop even more.

Avoid freezing this salad. The mayo-based dressing tends to separate once thawed, leading to a watery, unpleasant texture. Stick to fridge storage for the best results.

To re-serve, just give the salad a good stir. If it seems a little dry after chilling, add a spoonful of mayo to bring it back to life.

Variations and Substitutions

One of the best parts about this potato salad is how flexible it is. You can tweak it to match your taste, what’s in your fridge, or even the season.

For a tangier twist, swap yellow mustard for Dijon or whole grain mustard. It adds more bite and a deeper flavor profile—especially great for adult palates.

Need it lighter? Try replacing some or all of the mayo with Greek yogurt or sour cream. It’ll still be creamy but with a tangy, slightly healthier vibe.

If you like a little heat, stir in a teaspoon of hot sauce or a sprinkle of cayenne pepper. It’s subtle but adds a surprising kick.

Not a fan of sweet relish? Use dill pickles or chopped gherkins instead. You’ll get the acidity without the sweetness.

Want to bulk it up? Add in diced ham, bacon crumbles, or even shredded cheddar cheese for a heartier, more filling salad. It transforms from a side dish into a full-on meal.

No matter how you mix it, this potato salad is a guaranteed hit. So go ahead—make it your own, and enjoy every creamy, comforting bite.

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