The Best Potato Salad Recipe with Egg

The Best Potato Salad Recipe with Egg

The very best potato salad recipe that uses plenty of hard boiled eggs! The dressing is the perfect combo of creamy, tangy, salt and sweet!

You can also watch Susie make this Potato Salad Recipe in a 30 minute Pin TV episode!

Course Side Dish

Cuisine American

Prep Time 25

Cook Time 25

Refrigeration time (optional) 6

Total Time 6 50

Servings servings

Calories 421kcal

Author Susie Weinrich

Ingredients

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

Dressing

1 ⅔ cups mayonnaise
1 ½ tablespoon yellow mustard
4 teaspoon sugar
1 ½ teaspoon kosher salt
1 teaspoon white vinegar

Instructions

Make the Dressing

Whisk all the dressing ingredients together in a bowl. Set aside or pop in the fridge until it is needed.
1 ⅔ cups mayonnaise, 1 ½ tablespoon yellow mustard, 4 teaspoon sugar, 1 ½ teaspoon kosher salt, 1 teaspoon white vinegar

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.
3 ½ cups russet potatoes
Meanwhile hard boil the eggs.
I like to use the 5-5-5 Instant Pot Method
Or 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 the pot covered on the hot burner for 10-12 minutes.
Transfer to an ice bath for 5 minutes.
Once they are cool enough to handle crack and peel and chop the whites and yolks into approx. ½ inch pieces.
5 large eggs

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.
½ cup celery, ½ cup green onions
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!

Storing

Keep leftover potato salad in the fridge in an airtight container for up to 3 days.

Video

Notes

INSTANT POT METHOD : If you would rather make this in your INSTANT POT, cooking the potatoes and eggs together, pop over to this recipe for Instant Pot Potato Salad.

POTATO SALAD FLAVOR AND TEXTURE TROUBLESHOOTING TIPS:

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 ¼ cup of mayo. However if you need 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 instead!

Nutrition