Creamy Easy Potato Salad With Eggs Recipe: A Family Favorite

Crafting a delightful potato salad with eggs can turn an ordinary meal into a memorable feast.

Classic ingredients blend seamlessly in this straightforward dish.

Summer picnics and backyard gatherings become more enjoyable with such a simple yet satisfying recipe.

Crisp potatoes and creamy eggs create a perfect harmony of flavors and textures.

Chopped herbs and a zesty dressing bring additional excitement to this traditional side.

Each bite promises a delicious combination that will have you coming back for more.

You’ll want to bookmark this recipe for future gatherings and quick meal solutions.

Key Points on Potato Salad with Eggs

• Craft a Crowd-Pleasing Dish: This potato salad brings classic comfort to any gathering with minimal kitchen effort.
• Customize Your Flavor Profile: Adjust ingredients like mustard or add herbs to make the recipe uniquely yours, transforming a simple side into a personal culinary creation.
• Master Quick Meal Preparation: Boil potatoes and eggs simultaneously, then mix ingredients in one bowl, cutting down on cooking time and cleanup.
• Serve Versatile Nutrition: Packed with protein from eggs and satisfying potatoes, this dish offers a balanced, filling accompaniment to grilled meats or as a standalone lunch option.

Ingredients List for Potato Salad with Eggs

• Potatoes: Starchy vegetables that form the hearty base of this classic salad.
• Eggs: Protein-rich additions that provide creamy texture and extra flavor.

• Mayonnaise, Mustard, Vinegar: Creamy and tangy components that create a rich and zesty dressing.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the potato salad.

• Celery, Onion: Crunchy vegetables that add fresh texture and sharp flavor to the salad.
• Paprika: Optional garnish that provides a subtle smoky hint and attractive color.

Step-By-Step Guide to Potato Salad with Eggs

Step 1: Prepare Perfectly Tender Potatoes

Wash your potatoes thoroughly. Drop them into a pot of salted water and boil until they’re super soft and easily pierced with a fork.

Once done, drain the water and let the potatoes cool down completely.

Step 2: Cook Eggs to Perfection

Place eggs in a saucepan and cover completely with water.

Bring the water to a rolling boil, then reduce heat to a gentle simmer. Let eggs cook for 10 minutes to achieve that classic hard-boiled texture.

Transfer eggs to an ice bath to stop cooking, then peel and chop into bite-sized pieces.

Step 3: Create Flavor-Packed Dressing

• Mayonnaise
• Dijon mustard
• White wine vinegar
• Kosher salt
• Freshly ground black pepper

Blend these ingredients until smooth and well combined.

Step 4: Combine All Delicious Components

• Cooled potato chunks
• Chopped hard-boiled eggs
• Finely diced celery
• Minced red onion

Mix everything carefully to ensure each ingredient is evenly coated with the creamy dressing.

Step 5: Chill and Enhance Flavors

Cover the bowl and refrigerate for at least an hour.

This resting time allows the flavors to mingle and develop a more complex taste profile.

Step 6: Add Final Flourish

Before serving, sprinkle a light dusting of paprika on top for a pop of color and subtle smoky flavor.

Serve chilled and enjoy your classic potato salad!

Tips for Creamy Potato Salad with Eggs

• Use waxy potatoes like Yukon Gold for the best texture and flavor in your potato salad.
• Avoid overcooking potatoes by checking them with a fork; they should be tender but not mushy.
• Cool eggs and potatoes completely before mixing to prevent the mayonnaise from breaking down.
• Add chopped fresh herbs like dill or chives for an extra burst of freshness and flavor.
• For a lighter version, substitute half the mayonnaise with Greek yogurt to reduce calories and add tanginess.

Flavor Variations for Potato Salad with Eggs

• Vegan Potato Salad: Replace eggs with diced firm tofu and use vegan mayonnaise for a plant-based version.
• Greek-Style Potato Salad: Swap mustard for Greek yogurt, add crumbled feta cheese, and include chopped dill and kalamata olives.
• Herb-Infused Potato Salad: Mix in fresh chopped herbs like parsley, chives, and dill for an extra burst of flavor.
• Low-Carb Cauliflower Swap: Replace potatoes with roasted cauliflower florets for a lower-carbohydrate alternative that maintains the classic salad texture.

Suggested Pairings for Potato Salad with Eggs

• Picnic Perfect Platter: Serve this potato salad as a centerpiece at outdoor gatherings, arranged beautifully on a large wooden board with fresh herbs sprinkled on top.
• Summer BBQ Companion: Pair the salad alongside grilled meats like chicken or burgers, creating a classic side dish that complements smoky flavors and adds creamy texture.
• Quick Lunch Sidekick: Pack individual portions in small containers for a delicious midday meal at work or school, keeping the salad chilled in an insulated lunch bag.
• Potluck Party Star: Bring this easy-to-make dish to community events, knowing it's crowd-pleasing and can be prepared ahead of time for convenience.

FAQs

• Can I use different types of potatoes?

Yes, you can use red potatoes, Yukon gold, or russet potatoes. Just ensure they’re waxy and hold their shape well when boiled.

• How can I make this potato salad healthier?

Replace some mayonnaise with Greek yogurt, use less mayo, or add more vegetables like diced bell peppers for extra nutrition.

• Is this potato salad good for meal prep?

Absolutely! It stays fresh in the refrigerator for 3-4 days, making it perfect for preparing ahead of time for lunches or picnics.

• Can I make this recipe vegetarian?

Yes, simply ensure all ingredients like mayonnaise are egg-free, and you’ll have a vegetarian-friendly potato salad.

Creamy Potato Salad With Eggs Recipe

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4.8 from 38 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Homemade potato salad with eggs combines creamy potatoes, chopped hard-boiled eggs, and tangy dressing for a classic summer side dish. Crisp herbs and crunchy celery make this simple recipe perfect for picnics and backyard gatherings you’ll want to enjoy again and again.

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Ingredients

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Main Ingredients:

• 6 medium potatoes, peeled and diced
• 4 large eggs
• 1 cup mayonnaise

Seasoning and Flavor Enhancers:

• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Vegetables and Garnish:

• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• Paprika for garnish (optional)

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Instructions

1. Immerse whole potatoes in generously salted water, cooking at medium-high heat for 10-15 minutes until easily pierced with a fork.
2. Simultaneously, submerge eggs in a separate saucepan filled with water, bringing to a rolling boil, then reduce heat to maintain a gentle simmer for 10 minutes.
3. Remove potatoes from water, drain completely, and allow to cool to room temperature.
4. Transfer boiled eggs into an ice bath, quickly cooling and preventing further cooking, then carefully peel and roughly chop.
5. Whisk together creamy mayonnaise, tangy mustard, sharp vinegar, kosher salt, and freshly ground black pepper in a spacious mixing bowl.
6. Gently fold cooled potato chunks, chopped eggs, finely diced celery, and minced onion into the prepared dressing, ensuring delicate mixing to prevent mashing.
7. Cover the potato salad and refrigerate for minimum 60 minutes, allowing flavors to meld and develop.
8. Before serving, optional sprinkle of paprika provides a vibrant garnish and subtle warmth.

Notes

• Prevent potatoes from becoming mushy by testing doneness with a fork and removing them immediately when they’re tender.
• Shock boiled eggs in ice water to stop cooking and make peeling easier, ensuring clean, smooth egg pieces.
• Create a smoother dressing by whisking mayonnaise, mustard, and vinegar until completely blended for even flavor distribution.
• Customize the salad by adding crispy bacon bits, fresh herbs like dill or chives, or swapping regular mayo with Greek yogurt for a lighter version.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 387 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 34 g
• Saturated Fat: 5 g
• Unsaturated Fat: 27 g
• Trans Fat: 0.2 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 93 mg