The Best Classic Potato Salad with Egg Recipe (Just Like Grandma Made!)
You know that feeling when you walk into a family barbecue and immediately smell that perfect potato salad? The one that somehow tastes better than anything you’ve ever made at home? Well, I spent years trying to recreate my grandmother’s potato salad recipe, and let me tell you – it was the hard-boiled eggs that made all the difference.
I used to think potato salad was just potatoes and mayo thrown together, but boy was I wrong. After countless summer gatherings where my potato salad sat sadly untouched while my aunt’s disappeared in minutes, I finally swallowed my pride and asked for the family secret. Turns out, it wasn’t just one thing – it was the combination of perfectly cooked potatoes, creamy hard-boiled eggs, and that magical dressing that brings everything together.
This classic potato salad with egg recipe has become my go-to for every picnic, potluck, and backyard gathering. It’s the kind of dish that makes people ask, “Who made this potato salad?” and actually wait around for the answer.
Table of Contents
Why You’ll Love This Potato Salad Recipe
First off, this isn’t one of those fancy gourmet potato salads with weird ingredients you can’t pronounce. This is the real deal – the kind of creamy, satisfying potato salad that reminds you of summer cookouts and family reunions. The hard-boiled eggs add this amazing richness and texture that takes it from good to absolutely irresistible.
What I love most about this recipe is how forgiving it is. I’ve made it when I was rushed, when I was distracted by kids running around, and even when I accidentally overcooked the potatoes a little (more on that later). It still turns out delicious every single time.
The best part? You can make it ahead of time. Actually, it tastes better the next day because all those flavors have time to meld together. It’s like the potato salad equivalent of letting a good chili sit overnight.
What You’ll Need
Let me break down these ingredients for you, because trust me, I’ve learned the hard way that not all potatoes are created equal for potato salad.
Potatoes: I always use Yukon Gold potatoes for this recipe. They’re creamy, they hold their shape beautifully, and they have this buttery flavor that’s perfect for potato salad. I tried russets once thinking they’d be fluffier, but they turned into mush. Red potatoes work too if that’s what you have, but Yukon Gold is my ride-or-die choice.
Hard-Boiled Eggs: Fresh eggs are actually harder to peel, so if you’ve got eggs that have been in your fridge for a week or two, perfect! I usually use about 6 eggs for a big batch, but you can adjust based on how much you love eggs in your potato salad.
Mayonnaise: This is not the time to go light on the mayo, folks. I use real, full-fat mayonnaise because it creates that creamy, rich base that holds everything together. I’ve tried Greek yogurt as a substitute, and while it’s healthier, it just doesn’t give you that classic potato salad taste.
Yellow Onion: I use about half a medium yellow onion, diced super fine. The key is getting those pieces small enough that they blend into the salad without overpowering it. I learned this the hard way when I chunked the onion too big and got a mouthful of raw onion surprise.
Celery: This adds the perfect crunch and freshness. I usually use 2-3 stalks, diced small. Some people skip this, but I think it’s essential for texture.
Yellow Mustard: Just a tablespoon or two of regular yellow mustard adds that tangy flavor that makes potato salad taste like potato salad. Don’t use fancy Dijon here – we want that classic taste.
Sweet Pickle Relish: About 2 tablespoons gives it that sweet-tangy flavor that makes you keep going back for more. If you’re not a pickle person, you can skip this, but honestly, it won’t be the same.
Seasonings: Salt, pepper, and a little paprika for sprinkling on top. That’s it. Sometimes simple is best.
Let’s Make It
Step 1: Cook Those Potatoes Right
This is where I messed up for years. I used to throw whole potatoes in boiling water and wonder why the outside was mushy while the inside was still hard. Here’s what actually works:
Wash and peel your potatoes, then cut them into bite-sized chunks – about 1-inch pieces. You want them all roughly the same size so they cook evenly. I usually need about 3 pounds of potatoes for a big family-sized batch.
Put them in a large pot and cover with cold water by about an inch. Add a generous amount of salt to the water – it should taste like the ocean. This is how you season the potatoes from the inside out.
Bring the water to a boil, then reduce to a gentle simmer. Cook for about 15-20 minutes, or until you can easily pierce them with a fork but they’re not falling apart. The key is tender but not mushy.
Step 2: Perfect Hard-Boiled Eggs Every Time
While the potatoes are cooking, let’s get those eggs going. I put 6 eggs in a separate pot, cover with cold water, and bring to a boil. Once it’s boiling, I turn off the heat, cover the pot, and let them sit for 12 minutes.
After 12 minutes, immediately transfer them to an ice bath. This stops the cooking process and makes them easier to peel. Let them sit in the ice water for at least 5 minutes before peeling.
Here’s a peeling trick I learned from my neighbor: crack the shell all over, then peel starting from the wider end under cool running water. The water helps separate the shell from the egg white.
Step 3: The Assembly
Drain your potatoes really well and let them cool slightly. You don’t want them steaming hot, but they should still be warm when you add the dressing – this helps the potatoes absorb all those flavors.
While they’re cooling, dice your onion and celery super fine. I cannot stress this enough – nobody wants to bite into a huge chunk of raw onion in their potato salad.
Peel and chop your hard-boiled eggs. I like to chop them into fairly small pieces so they distribute evenly throughout the salad.
Step 4: The Magic Dressing
In a small bowl, whisk together:
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Taste it and adjust as needed. This dressing should be creamy, tangy, and well-seasoned.
Step 5: Bringing It All Together
In a large bowl, gently combine the slightly cooled potatoes, chopped eggs, diced onion, and celery. Pour the dressing over everything and fold it together gently with a large spoon. You don’t want to mash the potatoes or eggs – just coat everything evenly.
Taste and adjust seasoning if needed. Sometimes I add a little more salt or a squeeze of lemon juice if it needs brightening up.
Tips from My Kitchen
Don’t overdress it: You can always add more mayo, but you can’t take it away. Start with less dressing and add more as needed.
Temperature matters: Always add the dressing while the potatoes are still slightly warm. Cold potatoes don’t absorb the flavors as well.
The overnight magic: This potato salad tastes infinitely better the next day. The flavors meld together and it becomes this cohesive, amazing dish instead of just ingredients mixed together.
Texture is everything: If your potato salad seems too dry after it’s been in the fridge, stir in a little more mayo before serving. The potatoes and eggs will absorb some of the dressing as it sits.
Mistakes I’ve Made (So You Don’t Have To)
I once tried to make this with sweet potatoes thinking it would be “healthier.” Don’t do it. Sweet potatoes are too soft and sweet for this style of potato salad.
Another time, I was in a hurry and didn’t let the eggs cool properly before peeling them. Half the egg whites came off with the shells, and I ended up with sad, mangled eggs in my salad.
I also learned not to make this more than two days ahead. After that, the vegetables start to get a little soggy and lose their crunch.
Serving Suggestions
This potato salad is perfect alongside grilled burgers, hot dogs, fried chicken, or really any barbecue fare. I love it with corn on the cob and watermelon for the ultimate summer meal.
For a complete picnic spread, serve it with coleslaw, baked beans, and some crusty bread. It’s also amazing as a side dish for holiday meals – I’ve brought it to Easter dinner and Thanksgiving, and it always disappears.
How to Store & Reheat
Store your potato salad in an airtight container in the refrigerator for up to 3 days. Don’t leave it out at room temperature for more than 2 hours – those eggs and mayo need to stay cold for food safety.
You don’t need to reheat this – it’s meant to be served cold or at room temperature. Just give it a good stir before serving, and maybe add a sprinkle of fresh paprika on top to make it look pretty.
Final Thoughts
This classic potato salad with egg recipe has been my secret weapon for years. It’s the dish that makes people think I’m a better cook than I actually am, and honestly, I’m okay with that. There’s something so satisfying about watching a bowl of homemade potato salad disappear at a gathering, knowing that you created something that brought people together.
The beauty of this recipe is in its simplicity and the way it gets better with time. Make it the night before your event, and you’ll have one less thing to worry about on the day of. Plus, you get to enjoy that smug feeling when someone asks for the recipe and you can casually mention that it’s a family secret.
Trust me, once you master this potato salad, you’ll never want to buy the store-bought stuff again. It’s comfort food at its finest, and every single bite tastes like summer.