Potato Salad Recipe With Egg Mayo and Sour Cream: Creamy Tangy Side With Hard-Boiled Eggs

This potato salad delivers the creamy satisfaction you crave with every bite. My grandmother’s handwritten notes guided me to perfect the balance between rich mayo, tangy sour cream, and tender potatoes.

The hard-boiled eggs add texture and depth, while a touch of mustard keeps the flavor bright. I’ve tested this recipe countless times to ensure it stays simple yet foolproof for any home cook.

What sets this apart is the way the dressing clings to each potato chunk, creating layers of flavor. The result is a side dish that’s both comforting and versatile for any meal.

Whether for picnics or weeknight dinners, this version never fails to impress. Here’s how to make it just right.

Ingredients for Potato Salad Recipe with Egg Mayo and Sour Cream

Simple ingredients deliver that creamy, tangy bite you remember from childhood picnics.

The potatoes matter most here. Yukon Golds are ideal—they’re creamy but hold their shape. Grab them from Whole Foods or your regular supermarket (just avoid the pre-cut kind, which oxidizes fast). For the mayo and sour cream, full-fat versions give you that rich texture my grandma insisted on. The eggs? Fresh is best, but any large eggs work.

No Yukon Golds? Red potatoes are a solid backup. Swap sour cream for Greek yogurt at a 1:1 ratio if you’re cutting calories. Out of fresh dill? Dried dill at one-third the amount works, but add it early so it rehydrates. The mustard can be yellow or Dijon—Dijon adds a sharper kick. Pickle relish haters can skip it or use finely chopped dill pickles instead.

This keeps 3-4 days in the fridge (the flavors actually deepen overnight). Don’t freeze it—potatoes get mushy. Store in an airtight container, and give it a quick stir before serving to redistribute the dressing.

Step-by-Step Instructions for Potato Salad With Egg Mayo and Sour Cream

This method ensures a creamy, tangy side that holds up beautifully at any gathering.

Step 1: Cook and Cool the Potatoes

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 1 inch. I always add a pinch of salt to the water—it seasons the potatoes from the inside out. Bring to a boil over high heat, then reduce to a simmer.

Cook for 12-15 minutes until the potatoes are tender when pierced with a fork but still hold their shape. Drain immediately and let them cool slightly. While still warm, peel and cube them evenly into ½-inch pieces—this size gives you the perfect bite.

Step 2: Hard-Boil and Chop the Eggs

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. This method prevents that unappetizing green ring around the yolks.

Drain the eggs and transfer them to a bowl of ice water to cool completely. Peel, then chop them into ¼-inch pieces. I like to keep the yolks slightly chunkier for visual appeal and extra creaminess. Set aside until ready to mix.

Step 3: Prepare the Vegetables and Herbs

Finely dice the ½ whole Sweet Onion—you want small, even pieces so every bite has a touch of sweetness without overpowering. Finely chop the 2 whole Celery Stalks for a subtle crunch. Chop the 2 tbsp Fresh Dill as well.

Here’s the thing—raw celery and onion can be a bit harsh, so I let them sit in a small bowl with the 1 tbsp Apple Cider Vinegar for 5 minutes while I prep the rest. This mellows their flavor and adds a bright tang to the salad.

Step 4: Mix the Dressing

In a large bowl, whisk together the 0.75 cup Mayonnaise, 0.5 cup Sour Cream, 1 tbsp Yellow Mustard, 1 tsp Salt, and 0.5 tsp Black Pepper until smooth. The sour cream adds a lovely tang, while the mustard gives it a subtle depth.

Stir in the 2 tbsp Sweet Pickle Relish if using—this adds a hint of sweetness that balances the creaminess perfectly. Taste and adjust the seasoning if needed, but remember the potatoes will absorb some of the saltiness.

Step 5: Combine and Chill

Add the warm potatoes to the dressing and fold gently to coat evenly. Then, fold in the chopped eggs, celery, onion, and dill. Be careful not to overmix—you want to keep the potatoes and eggs intact for a satisfying texture.

Cover the bowl and refrigerate for at least 1 hour, but I prefer 2-3 hours for the flavors to meld. This chilling time is non-negotiable for the best texture and taste. Serve cold and enjoy the creamy, tangy perfection in every bite.

Make-Ahead Tips for potato salad recipe with egg mayo and sour cream

Overnight Flavor Boost

I always make this dish the night before serving—it tastes even better after 8-12 hours in the fridge. The potatoes absorb the dressing, creating a richer, more cohesive flavor. My grandmother swore by this method, and I’ve never had a complaint. ❄️

Prep Ahead Strategy

Boil the potatoes and eggs up to 2 days ahead, then store them separately in the fridge. Chop the celery and onion and keep them in a container with a paper towel to absorb moisture. This breaks the work into manageable steps.

Mixing Timeline

Combine everything the morning of your event, then let it chill for at least 4 hours. If you’re in a rush, 30 minutes is the absolute minimum for the flavors to start melding. I’ve learned the hard way that serving it too soon means missed depth.

Portion Control

For picnics, I portion the salad into individual containers with lids. This keeps it fresh and makes serving a breeze. Use 16-ounce mason jars for a rustic touch—just layer the ingredients and shake to mix before eating. 💡

Last-Minute Touches

Always garnish with extra dill or a sprinkle of paprika right before serving. If the salad seems dry after chilling, stir in 1-2 tbsp milk to restore the creamy texture. This trick saved me more than once at family gatherings.

Frequently Asked Questions