Potato Salad made with hard boiled eggs is (in my opinion) the only way to eat Potato Salad! This is a creamy potato salad with just the right ratio of potato to egg and dressing to filling. You will not be disappointed with this amazing side dish!
If you would rather make this recipe in your INSTANT POT, head over to this recipe for Instant Pot Potato Salad.
Only simple ingredients go into this Classic Potato Salad recipe.
Potatoes – I prefer to use russet potatoes for my potato salad. They are starchy enough to hold up to the dressing.
Green Onions – Green Onions give your potato salad a nice onion flavor without over powering the whole dish!
Vinegar – White vinegar is key here! The tang adds the perfect note to the dressing.
Step by Step Picture Instructions
Just a couple steps and a few simple ingredients and you will have your potato salad all ready:
Simply mix the mayo, mustard, sugar, kosher salt, and white vinegar together. Let it sit while you prep the other ingredients. Or if it will be a while pop it in the fridge.
Potatoes and Eggs
Go ahead and peel and quarter your potatoes. Pop them in a pot of cool water and then place them over medium high heat and cook for 25 minutes, until they are fork tender but not falling apart.
Pro Tip: Starting your potatoes in cool water and then letting it come to a simmer ensures that they cook evenly all the way through.
Drain the water off and let them cool for about 10 mintues or until they are cool enough to handle.
Roughly chop them into about ½ inch pieces. You should have about 3 ½ cups of potatoes.
For the eggs you can hard boil them using the 5-5-5 Instant Pot Egg Method, or hard boil them on the stove top.
Peel and chop the egg into about ½ inch pieces.
Putting It Together
In a large mixing bowl add the potatoes, eggs, onions, and celery. Pour the dressing over top and then mix it all together so everything is coated.
If you have time, definitely pop it in the fridge for 6 hours up to 24 hours. The flavors just get better with time, like chili!
But if you are eating right away, go ahead and serve it!!
If you have any leftover Potato Salad, pop it in the fridge in an airtight container for up to 3 days.
Potato Salad can be a very personal recipe! Add in some of these ingredients to personalize it for your family:
- whole grain mustard or stone ground mustard
- Dijon mustard
- black pepper
- more sugar
- more vinegar
Troubleshooting Your Potato Salad
Sometimes things go wrong in the kitchen… it happens!! If the Potato Salad went array, here are some fixes:
Too Salty? To combat saltiness add a little more mayo until it is to your liking. If that doesn’t do it you may need to boil an extra potato or egg to add in.
Too Sweet? Some people prefer potato salad pretty sweet, but if it got a little too sweet for your taste buds just add a pinch of salt, a squirt of yellow mustard, and a dash of mayo. It should dilute the sweetness just enough.
Too Dry? Sometimes the potatoes soak up more of the dressing than they should. I swear it depends on the weather. If it just needs a little more add a couple tablespoons of mayo. However if you need a lot more, whip up a half batch of the dressing and add as needed.
Too Much Dressing? Add more filling… boil a couple more potatoes and eggs.
Potatoes overcooked? Make mashed potatoes or twice baked potato casserole instead!
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The Best Potato Salad with Egg
- 3 ½ cups russet potatoes peeled, boiled, cut (about 3 medium sized russet potatoes)
- 5 large eggs hard boiled
- ½ cup celery diced
- ½ cup green onions white and light green parts chopped
- 1 ⅔ cups mayonnaise
- 1 ½ tablespoon yellow mustard
- 4 teaspoon sugar
- 1 ½ teaspoon kosher salt
- 1 teaspoon white vinegar
Make the Dressing
- Whisk all the dressing ingredients together in a bowl. Set aside or pop in the fridge until it is needed.
Cook the potatoes and eggs
- Peel and quarter each potato. Place them in a pot of cool water with ½ teaspoon kosher salt. Place over medium high heat for about 25 minutes until they are fork tender. Drain the potatoes and let them cool for about 10 minutes or until they can be handled. Cut into approx. ½ inch pieces. Pro Tip: Don't cut into perfect squares, your potato salad will have better texture if the potatoes have craggy edges.
- Meanwhile hard boil the eggs. I like to use the 5-5-5 Instant Pot MethodOr place the eggs in a pot of cool water, making sure they are covered by an inch or two of water. Bring it to a boil over medium heat. Once it boils turn the heat off, but leave it on the hot burner for 10-12 minutes. Once they are cool enough to handle crack and peel and chop the whites and yolks into approx. ½ inch pieces.
Assemble the Potato Salad
- In large bowl add the cut potatoes, cut eggs, chopped green onions, and diced celery. Pour the dressing over top and then stir to coat.
- If you have time let the potato salad sit in the fridge, covered, for 6 hours up to 24 hours. The flavors will come together the longer you can let it sit. However, it is perfectly ok to eat the Potato Salad right away if you are short on time!
- Keep leftover potato salad in the fridge in an airtight container for up to 3 days.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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