Potato Salad Recipe With Egg And Mayo: Classic Creamy Side With a Kick

This classic potato salad delivers creamy comfort in every bite, blending tender potatoes with rich mayonnaise and perfectly hard-boiled eggs.

I’ve refined this version to balance smooth texture with subtle tang, creating a timeless side that pairs effortlessly with grilled meats or stands alone at gatherings.

Ingredients for Potato Salad Recipe with Egg and Mayo

Creamy potatoes, rich mayo, and eggs make this a timeless side dish everyone loves.

The potatoes are everything here. Yukon Golds strike the perfect balance—creamy but hold their shape. Look for firm, smooth skins at the store. I grab mine from Whole Foods or Trader Joe’s (their organic selection is solid). Peeling is non-negotiable for that smooth texture, and don’t skip the cold water soak after cubing—keeps them from browning while you prep the rest.

No Yukon Golds? Red potatoes work in a pinch (leave skins on for color). Swap pickle relish for chopped dill pickles if that’s what you’ve got. Fresh dill is ideal, but dried at one-third the amount gets you close. Mustard fans can bump it to 3 tbsp for more bite. And if you’re out of apple cider vinegar, white vinegar or lemon juice will do—just ease up on the amount slightly.

This keeps 3-4 days in the fridge (it’ll taste even better after 24 hours). Don’t freeze it though—mayo separates. Best served chilled, but let it sit at room temp for 15-20 minutes before serving so flavors can wake up.

Step-by-Step Instructions for Classic Potato Salad

Here’s my method for achieving that perfect creamy texture with just the right amount of tang.

Step 1: Cook and Cool the Yukon Gold Potatoes

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of the Kosher Salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape.

Drain immediately and spread the potatoes on a baking sheet in a single layer. Let them cool completely for 20-30 minutes. This prevents them from turning mushy when mixed with the dressing. I always check for doneness by piercing with a fork—it should slide in easily but the potato shouldn’t fall apart.

Step 2: Hard-Boil and Chop the Large Eggs

While the potatoes cool, place the 4 whole Large Eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10-12 minutes. Transfer the eggs to an ice bath for 5 minutes to stop the cooking process.

Peel the eggs, then chop them into ¼-inch pieces. The ice bath not only stops the cooking but makes peeling easier. I prefer smaller egg pieces so they distribute evenly throughout the salad rather than sinking to the bottom. Set aside until ready to use.

Step 3: Prepare the Vegetables and Herbs

Finely dice the 2 whole Celery Stalks and 0.5 whole Red Onion. To mellow the onion’s sharpness, I soak the diced pieces in cold water for 10 minutes while I prep the rest. Drain well before adding to the salad. Chop the 2 tbsp Fresh Dill finely—this releases more of its bright, grassy flavor.

The celery adds a satisfying crunch that contrasts beautifully with the creamy potatoes, while the dill provides that classic fresh note. Make sure to drain the 0.25 cup Sweet Pickle Relish well to prevent excess liquid from thinning the dressing.

Step 4: Whisk Together the Creamy Dressing

In a large bowl, whisk together the 0.75 cup Mayonnaise, 2 tbsp Yellow Mustard, 1 tbsp Apple Cider Vinegar, remaining Kosher Salt (about ½ teaspoon), 0.5 tsp Black Pepper, and 0.5 tsp Sweet Paprika until smooth. The vinegar adds a subtle tang that balances the richness of the mayo.

I always taste the dressing at this stage and adjust seasoning if needed. The Sweet Paprika adds a gentle sweetness and a beautiful color, while the mustard gives it that classic kick. This is where the flavor foundation is built, so take your time getting it just right.

Step 5: Combine All Ingredients Gently

Add the cooled potatoes to the bowl with the dressing. Gently fold in the chopped eggs, celery, red onion, Sweet Pickle Relish, and Fresh Dill with a spatula. Be careful not to overmix—you want to keep some texture in the potatoes.

Cover and refrigerate for at least 1 hour (I prefer 2 hours) to let the flavors meld. This chilling time is crucial—it allows the potatoes to absorb the dressing and develop that signature creamy texture. Give it a gentle stir before serving, and garnish with an extra sprinkle of paprika if desired.

Essential Equipment for potato salad recipe with egg and mayo

Mixing Bowls

I always use a large stainless steel mixing bowl for this recipe—it’s durable, easy to clean, and gives plenty of room to fold everything together without spilling. A 5-quart bowl is perfect for 4 servings. 💪

Cutting Tools

A sharp chef’s knife (I love my 8-inch Wüsthof) makes quick work of dicing the potatoes, celery, and onion. For the eggs, I switch to a serrated knife to prevent squishing them while chopping into ¼-inch pieces.

Pot for Potatoes

Use a large pot (at least 4 quarts) with a tight-fitting lid for boiling the potatoes. I prefer enamel-coated cast iron like Le Creuset for even heat distribution. Make sure it’s big enough to hold the potatoes with 1 inch of water covering them.

Cooling Setup

A half-sheet baking pan is ideal for cooling the potatoes in a single layer. I line mine with parchment for easy cleanup. This prevents steam buildup that could make your potatoes soggy. 💡

Measuring Tools

Accurate measurements matter for the dressing. I use OXO Good Grips measuring cups for the mayo and vinegar, and stainless steel measuring spoons for the spices. The 2 tbsp mustard and 1 tbsp vinegar need to be precise.

Serving Dish

For presentation, I love a ceramic serving bowl with a lid—it keeps the salad fresh at picnics. A 2-quart bowl works perfectly for this recipe. Chill it in the fridge for 10 minutes before adding the salad to keep it cold longer.

Frequently Asked Questions