Easy Potato Salad With Eggs Recipe

There's something irresistibly nostalgic about a bowl of Easy Potato Salad with Eggs sitting at the center of a backyard picnic table. Creamy, tangy, and perfectly seasoned, this dish brings back memories of summer afternoons filled with laughter and sunshine.

I first learned this recipe from my grandmother, who swore by its simplicity and crowd-pleasing charm. Over the years, it's become a staple at all of our family gatherings, loved for how quickly it comes together and how deeply satisfying it is.

It's the kind of recipe that feels like home: budget-friendly, make-ahead friendly, and adaptable for any occasion. Whether you're hosting a barbecue or packing a weekday lunch, this potato salad never disappoints.

Let's dive right in!

Why You'll Love This Easy Potato Salad With Eggs

Get ready to fall head over heels for this classic dish. This Easy Potato Salad with Eggs is everything you want in a side dish: hearty, flavorful, and incredibly simple to prepare.

First, it’s a breeze to make. Boil the potatoes and eggs, toss them with a few pantry staples, and you've got a side that's ready in under an hour, including cooling time.

It’s also wonderfully affordable. Using just basic ingredients like potatoes, eggs, mayonnaise, and mustard, you can whip up a big batch without denting your grocery budget.

The flavors are timeless. Tangy, creamy, with just the right hint of mustardy zing — it pairs perfectly with grilled meats, sandwiches, or even on its own.

And best of all, it’s make-ahead friendly. Whip it up the night before your event and let the flavors meld together for an even tastier dish the next day.

This versatile salad deserves a spot in your recipe rotation!

Ingredients Notes

The magic of Easy Potato Salad with Eggs lies in its short list of simple, high-impact ingredients that come together in the most delightful way.

Potatoes are the heart of this dish. I recommend using Yukon Gold or red potatoes for their creamy texture and ability to hold their shape. Avoid russet potatoes if you prefer a chunkier salad, as they tend to fall apart.

Eggs bring richness and a delicate texture that complements the potatoes beautifully. Hard-boiled and chopped, they add protein and a classic flavor that’s essential to traditional potato salad.

Mayonnaise is your creamy base. Go for a high-quality mayonnaise for the best flavor. If you prefer a lighter option, you can substitute with half Greek yogurt.

Mustard gives the salad its signature tang. A good old yellow mustard is perfect, but Dijon or spicy brown mustard can elevate the flavor if you want a bit more complexity.

A sprinkle of celery and onion adds crunch and freshness. Dice them finely so they mix evenly without overpowering the creamy texture.

You'll only need basic kitchen equipment: a large pot for boiling, a mixing bowl, and a sharp knife for chopping.

How To Make This Easy Potato Salad With Eggs

Making this Easy Potato Salad with Eggs couldn’t be simpler. Here’s how to pull it all together.

Start by placing your potatoes in a large pot and covering them with cold water. Bring them to a boil and cook until they’re just tender when pierced with a fork, about 12-15 minutes. At the same time, hard-boil your eggs in a separate pot.

Once the potatoes are cooked, drain them and let them cool slightly before peeling (if desired) and cutting into bite-sized chunks. Peel and chop your hard-boiled eggs as well.

In a large bowl, combine the mayonnaise, mustard, salt, and pepper. Stir until smooth and well-mixed.

Add the chopped potatoes, eggs, celery, and onion to the dressing. Gently toss everything together, being careful not to mash the potatoes too much. You want a nice, chunky texture.

Taste and adjust the seasoning as needed. Some like a little extra mustard for more zip; others might sprinkle in a touch of paprika for color and a subtle smoky note.

Cover the salad and refrigerate for at least an hour before serving. This chill time allows the flavors to blend beautifully.

Total time from start to finish? About 45-50 minutes, including cooling — and every minute is worth it.

Storage Options

This potato salad stores wonderfully, making it a perfect make-ahead dish.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it ideal for meal prep or weekday lunches.

Avoid freezing, as the mayonnaise-based dressing doesn't thaw well and can become watery and separated.

When you're ready to serve it again, give it a good stir to redistribute the dressing. If it seems a little dry, you can add a spoonful of mayo or a splash of milk to loosen it up.

Variations and Substitutions

One of the best things about this potato salad is how easy it is to customize based on what you have or prefer.

For extra flavor, add some crumbled crispy bacon to the mix. It’ll give the salad a smoky, savory punch that's hard to resist.

Swap the yellow mustard for Dijon or whole-grain mustard for a more refined taste. A touch of honey mustard also brings a sweet contrast.

If you’re looking to lighten it up, substitute half the mayonnaise with plain Greek yogurt. It adds a tangy note while keeping the salad creamy.

Want to add more texture? Toss in some diced pickles or relish for an extra briny crunch.

Feel free to play around with fresh herbs too. Chopped dill, parsley, or chives can take this classic to a new level of freshness and color.

Experimenting with your own variations is half the fun — and you might just stumble on a new family favorite!

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