If you are searching for a classic side dish that brings comfort and irresistible flavor to the table, this Potato Salad with Egg Recipe is a must-try. With tender Yukon Gold potatoes, perfectly hard-boiled eggs, and a creamy, tangy dressing, every bite hits just the right note. It’s a dish that feels both familiar and special, guaranteed to become a favorite for picnics, barbecues, or cozy family dinners alike.
Ingredients You’ll Need
Crafting the perfect potato salad is all about layering simple ingredients that each add their own tasty contribution. From starchy potatoes to crunchy celery, every component brings a balance of flavor, texture, and color that makes this dish shine.
- 2 pounds Yukon Gold potatoes: Their creamy texture and natural buttery flavor make for the ideal potato salad base.
- 3 eggs: Hard-boiled and chopped for added protein and richness.
- 1 tablespoon white vinegar: Adds a subtle tang that brightens the entire salad.
- 1/2 cup dill pickles (chopped): Bring a sharp, briny crunch that cuts through the creaminess.
- 2 sticks celery (chopped): For crispness and a fresh bite.
- 1/4 cup red onion (chopped small): Adds mild pungency and a pop of color.
- Paprika (to taste, optional): Sprinkled on top for a smoky finish and beautiful color.
- 3/4 cup mayo: The creamy binder that holds the salad together.
- 1/2 teaspoon celery salt: Enhances the celery flavor and adds savory depth.
- 1 teaspoon Worcestershire sauce (optional but recommended): Introduces umami and complexity to the dressing.
- 1 teaspoon Dijon mustard: Gives the dressing a slight, pleasant bite.
- 1 teaspoon white vinegar: Additional acidity to balance richness.
- 1 tablespoon pickle juice: Continues the briny theme with added zing.
- 1 tablespoon fresh parsley (chopped): For a fresh, herbal note and a touch of greenery.
- Pepper (to taste): Freshly ground for mild heat and seasoning.
How to Make Potato Salad with Egg Recipe
Step 1: Prepare the Potatoes
Start by cutting your Yukon Gold potatoes into small, bite-sized pieces of roughly equal size. This ensures they cook evenly and don’t turn mushy in spots. You can leave the skins on for extra texture and nutrients or peel them if you prefer a smoother salad. Place the diced potatoes into a large pot, cover with at least one inch of water (unsalted), and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for about 8 to 10 minutes, or until the potatoes are tender when pierced with a knife. Draining the potatoes well and gently tossing with a touch of vinegar in the next step will help maintain their flavor and prevent them from clumping together.
Step 2: Cook the Eggs
While the potatoes cook, place the eggs in a separate pot and cover them with cold water. Bring the water to a boil, then time for exactly 10 minutes to ensure perfectly hard-boiled eggs. Afterwards, rinse them under cold water to cool quickly, making peeling easy and clean. Chop the eggs once peeled, reserving them for mixing into the salad later. These eggs add creamy texture and satisfyingly rich protein to your dish.
Step 3: Make the Dressing
Next, whisk together the mayo, celery salt, Worcestershire sauce, Dijon mustard, vinegar, and pickle juice in a small bowl until smooth and creamy. This dressing is the heart of the salad, marrying tang, creaminess, and hints of savory goodness. Pop it into the fridge to chill while you finish preparing the other ingredients; this step lets the flavors meld beautifully.
Step 4: Cool the Potatoes
Drain your cooked potatoes thoroughly and return them to their cooking pot. Drizzle with one tablespoon of white vinegar and toss gently using two spoons to coat evenly. Let them rest for about 20 minutes, tossing gently once or twice during this time to help air circulate and speed the cooling process. Cooling the potatoes to warm, not hot, temperature is important so they absorb the dressing flavors without turning greasy.
Step 5: Prep the Vegetables and Eggs
Chop the dill pickles, celery, red onion, and the cooled hard-boiled eggs into bite-size pieces. This fresh and crunchy mixture adds body and bright flavor contrasts in every forkful.
Step 6: Combine Everything
Transfer the cooled potatoes to a large salad bowl, then add the chopped veggies and eggs. Pour over the dressing and toss gently until everything is evenly coated. If you like, finish by sprinkling paprika on top, adding a lovely warm color and a bit of smoky flavor. You can serve the salad right away while still slightly warm or cover and chill it for a couple of hours to let the flavors deepen and meld perfectly.
How to Serve Potato Salad with Egg Recipe
Garnishes
A sprinkle of fresh parsley not only adds a pop of vibrant green but also lifts the salad’s flavor with its bright herbal notes. For a little heat, add a dash of cayenne or extra black pepper. Some prefer a few extra pickle slices for crunch and tang, others enjoy a dusting of paprika for visual appeal and subtle smokiness.
Side Dishes
This Potato Salad with Egg Recipe is a fantastic side for grilled meats like burgers, hot dogs, or chicken. It also pairs wonderfully with smoky barbecued ribs or hearty sandwiches. For a picnic or potluck, it shines alongside baked beans, cornbread, or fresh fruit salads, balancing the meal with its creamy, tangy refreshment.
Creative Ways to Present
Serve this salad in a rustic wooden bowl or a bright ceramic dish to make the colors pop. For gatherings, scoop portions into cucumber cups or hollowed-out bell peppers as individual servings. You could even layer the salad in a clear trifle bowl with extra eggs and parsley for an impressive, colorful presentation that invites guests to indulge.
Make Ahead and Storage
Storing Leftovers
Potato salad tastes even better the next day once all the flavors have had time to meld. Store any leftovers in an airtight container in the refrigerator. It should keep well for up to 3 to 4 days, so you can enjoy it multiple times. Give it a gentle stir before serving to reincorporate any dressing that may have settled.
Freezing
Because of the mayonnaise and texture of potatoes and eggs, this Potato Salad with Egg Recipe is best enjoyed fresh or chilled rather than frozen. Freezing can alter the texture, causing the potatoes to become mushy and the dressing to separate. For best results, avoid freezing leftovers.
Reheating
This salad is traditionally served cold or at room temperature, but if you prefer it slightly warm, allow it to sit on the counter for about 30 minutes before serving. Avoid heating in the microwave or on the stovetop, as the eggs and mayo-based dressing do not respond well to heat and can spoil the texture and flavor.
FAQs
Can I use other types of potatoes for this salad?
Absolutely! While Yukon Gold potatoes are perfect because of their creamy texture, you can use red potatoes or even russets. Just keep in mind that waxy potatoes hold their shape better, so they work best for potato salad.
Do I have to peel the potatoes?
Not at all! Leaving the skins on adds fiber, color, and a rustic feel to the salad. Just be sure to scrub them well before cooking. Peeling is a personal preference if you want a smoother texture.
How do I know when the potatoes are done?
Check by piercing them with a knife or fork. They should be tender enough to slide off easily but not so soft that they break apart. About 8 to 10 minutes simmering usually does the trick.
Can I make this salad vegan or dairy-free?
You can swap traditional mayo for vegan mayonnaise alternatives to keep it egg- and dairy-free, though you’d have to omit the eggs to keep it vegan. The flavors will vary slightly, but it can still be delicious.
What is the best way to handle leftovers?
Store your leftover potato salad in a sealed container in the fridge and consume within a few days. Stir it gently before serving to refresh the texture and flavor. Avoid leaving it out at room temperature for too long to keep it safe.
Final Thoughts
This Potato Salad with Egg Recipe is an absolute crowd-pleaser, effortlessly combining simple ingredients into something truly special. Whether you’re bringing it to a family barbecue or just craving a comforting side dish, it’s reliable, delicious, and full of vibrant flavor. Take a little time to make it soon—you’ll wonder how you ever enjoyed a summer meal without it!
Print
Potato Salad with Egg Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This classic Potato Salad with Egg recipe combines tender Yukon Gold potatoes, hard-boiled eggs, and a creamy, tangy dressing enhanced with pickles, celery, and fresh parsley. Perfect as a side dish for barbecues, picnics, or family dinners, it offers a balanced blend of textures and flavors with a subtle kick from Worcestershire sauce and Dijon mustard.
Ingredients
Potatoes and Eggs
- 2 pounds Yukon Gold potatoes, diced
- 3 eggs
Vegetables and Mix-ins
- 1/2 cup dill pickles, chopped
- 2 sticks celery, chopped
- 1/4 cup red onion, chopped small
- 1 tablespoon fresh parsley, chopped
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon white vinegar (plus extra 1 tablespoon for drizzling on potatoes)
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional but recommended)
- 1/2 teaspoon celery salt
- Pepper, to taste
- Paprika, to taste (optional, for garnish)
Instructions
- Prepare the Potatoes: Cut the potatoes into small, bite-sized pieces, aiming for uniform size to ensure even cooking. Place them in a large pot, cover them with about 1 inch of water without adding salt, and bring to a boil over medium-high heat. Reduce heat and simmer until tender when pierced with a knife, about 8-10 minutes after boiling starts.
- Cook the Eggs: While potatoes cook, place eggs in a separate pot and boil for 10 minutes from the time water starts boiling. After cooking, cool them under cold running water for a few minutes and peel once cooled.
- Make the Dressing: In a small bowl, combine mayonnaise, 1 tablespoon white vinegar, pickle juice, Dijon mustard, Worcestershire sauce, celery salt, and pepper. Whisk until smooth and refrigerate until needed.
- Drain and Cool Potatoes: Drain potatoes thoroughly and return them to the pot. Drizzle with 1 tablespoon white vinegar and gently toss with two spoons. Let potatoes cool for 20 minutes, gently tossing occasionally to help cool and aerate.
- Chop Salad Ingredients: While potatoes cool, chop pickles, celery, red onion, and peeled eggs into bite-sized pieces.
- Assemble the Salad: Transfer the cooled potatoes to a large salad bowl. Add chopped eggs, pickles, celery, onions, fresh parsley, and the prepared dressing. Toss gently to coat all ingredients evenly.
- Garnish and Serve: Sprinkle paprika over the top if desired. Serve potato salad warm immediately, or cover and chill for 1-2 hours to allow flavors to meld before serving.
Notes
- Using Yukon Gold potatoes provides a creamy texture that holds shape well.
- Peeling potatoes is optional; leaving skins on adds texture and nutrients.
- Worcestershire sauce adds depth but can be omitted if preferred.
- Adjust celery salt and pepper to taste to balance seasoning.
- Chilling the salad enhances the flavor meld but serving warm is delicious too.
- For a tangier salad, increase pickle juice or white vinegar slightly.
