Potato Salad Recipe With Eggs And Red Potatoes: Creamy Herb Dressing With Waxy Bite

This potato salad delivers the perfect balance of creamy dressing and firm, waxy potatoes that hold their shape. I learned early on that red potatoes are the only choice for this dish—their buttery flavor and firm texture make all the difference.

The hard-boiled eggs add richness and protein, while fresh herbs in the dressing bring a bright, garden-fresh note. It’s the kind of salad that improves as it sits, with flavors melding together beautifully.

What sets this version apart is the careful cooking of the potatoes—they should be tender but never mushy. A short chill time before serving ensures every bite is cool and refreshing.

Ideal for picnics, barbecues, or as a satisfying side any day of the week. Here’s how to make it right.

Ingredients for Potato Salad Recipe with Eggs and Red Potatoes

Red potatoes, fresh herbs, and hard-boiled eggs make this salad sing.

Red potatoes are non-negotiable here—they hold shape better than any other variety. Look for firm, smooth skins at the store, no green spots or sprouting eyes. I grab mine from Whole Foods or Trader Joe’s when they have them in bulk (cheaper and you can pick the best ones). The eggs? Get the freshest you can—older eggs peel easier but taste flatter.

No fresh dill? Dried dill at one-third the amount works in a pinch, but fresh is way better. Out of sour cream? Greek yogurt (full-fat) is a perfect swap. Don’t have Dijon? Regular mustard plus a pinch of sugar gets close. The celery adds crunch—skip it and the salad feels flat. Sweet onion can be swapped for red onion (soak in cold water for 10 minutes to mellow the bite).

This tastes best after a 4-hour chill (overnight is ideal). Keeps 3-4 days in the fridge—store it in a sealed container, but give it a stir before serving. The potatoes will soak up the dressing over time, so you might need to add a splash of milk or extra mayo before serving leftovers.

Step-by-Step Instructions for Potato Salad With Eggs and Red Potatoes

This method ensures creamy, flavorful potato salad with ideal texture every time.

Step 1: Cook and Cool the Red Potatoes

Place the 2 lb Red Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp Salt and bring to a boil over high heat. Reduce to medium and cook for 12-15 minutes until the potatoes are tender when pierced with a fork but still hold their shape.

Drain immediately and rinse with cold water to stop the cooking process. Let them cool completely—they should be just warm to the touch. I like to spread them on a baking sheet in a single layer to speed up cooling and prevent them from turning mushy.

Step 2: Hard-Boil and Chop the Large Eggs

While the potatoes cook, place the 4 whole Large Eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer the eggs to an ice bath to cool completely—this makes them easier to peel.

Peel and chop the eggs into ½-inch pieces. The yolks should be fully set but still moist. Set aside in a small bowl. This step can be done ahead—hard-boiled eggs keep well in the fridge for up to 3 days if unpeeled.

Step 3: Prepare the Vegetables and Herbs

Finely dice the 0.5 whole Sweet Onion and 2 pieces Celery into ¼-inch pieces. Thinly slice the 3 whole Green Onions, using both white and green parts. Chop the 0.25 cup Fresh Dill and 0.25 cup Fresh Parsley, discarding any thick stems.

I prefer flat-leaf parsley for its milder flavor, but curly parsley works too. The key is to chop everything uniformly so each bite has a balanced mix of textures and flavors. Set all the chopped ingredients aside in a large mixing bowl.

Step 4: Make the Creamy Dressing

In a medium bowl, whisk together the 0.75 cup Mayonnaise, 0.5 cup Sour Cream, 2 tbsp Dijon Mustard, 1 tbsp White Vinegar, and 0.5 tsp Black Pepper until smooth. The vinegar adds a subtle brightness that balances the richness of the dressing.

Taste and adjust seasoning if needed—remember the potatoes and eggs will absorb some flavor. For the creamiest texture, use full-fat versions of both mayonnaise and sour cream. This dressing can be made ahead and stored in the fridge for up to 2 days.

Step 5: Combine Everything and Chill

Add the cooled Red Potatoes to the bowl with the chopped vegetables and herbs. Pour the dressing over and add the chopped Large Eggs. Gently fold everything together with a spatula until evenly coated—don’t overmix or the potatoes will break apart.

Cover and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld. The salad tastes even better the next day. Before serving, give it a final stir and adjust seasoning with salt or black pepper if needed.

Storing and Reheating potato salad recipe with eggs and red potatoes

Refrigerator Storage

Let your potato salad cool completely before storing. I transfer mine to an airtight glass container—it keeps flavors fresh and prevents plastic odors. Store at 40°F or below for up to 3-4 days. The flavors actually deepen overnight as the potatoes soak up the dressing. ❄️

Freezer Storage

Honestly, I don’t recommend freezing this dish. The potatoes turn mushy when thawed, and the dressing can separate. If you must, freeze without eggs and add fresh ones later. Use within 1 month for best texture, but expect some quality loss.

Thaw overnight in the fridge before serving.

Reheating Not Needed

This salad is meant to be served cold. Simply remove from the fridge 30 minutes before serving to take the chill off. If it’s too thick, stir in 1-2 tbsp milk or buttermilk to loosen the dressing.

Reviving Leftovers

After 24 hours, the potatoes may absorb too much dressing. I add a splash of white vinegar and an extra spoonful of mayonnaise to refresh it. A quick stir brings it back to life. 💡

Frequently Asked Questions