This creamy potato egg salad is a perfect side dish for gatherings. In this recipe, gold potatoes, hard-boiled eggs, celery, and green onions are combined with a tangy homemade dressing that’s simple and delicious. Whether you're hosting a holiday feast or looking for a crowd-pleaser for your gameday watch party, this salad has you covered.
What’s great about this recipe
- It’s easy to make, using simple, budget-friendly ingredients and straightforward steps to bring it all together.
- You can make it ahead of time, freeing you up for other party planning activities.
- It’s a classic side dish that works for any occasion, from holiday feasts to casual family gatherings.
- It’s a crowd-pleaser with its creamy texture and tangy dressing, making it a hit at parties, game day events, and family meals.
Ingredients
- Potatoes – We choose gold potatoes because they have a slightly waxy texture, so they hold up after boiling. Yukon gold and white are also good options. Avoid using russet potatoes, because while their fluffy flesh makes great mashed and baked potatoes, they won’t hold up as well for this application.
- Fridge and Pantry – Large eggs, mayonnaise (we use full fat mayo), Dijon mustard, and apple cider vinegar (you can substitute white vinegar if desired).
- Produce – From the produce aisle you’ll need celery and green onions (or substitute chives if that’s what you have on hand)
- Seasoning – This dish gets a flavor boost from kosher salt, black pepper, and celery seed. You can find celery seed in the spice section of most large grocery stores or online. It has a strong, warm, and slightly spicy taste that adds zing to the dressing. Put extra celery seed to good use in this easy coleslaw recipe.
- See the recipe card for quantities and preparation.
How to make potato egg salad
- Add the mayonnaise, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper to a jar or bowl. Stir with a fork or small whisk until the ingredients are combined and the dressing is creamy. Refrigerate until ready to use.
- Cover the potatoes with water by about 2 inches. Bring the water to a boil and add 1 tablespoon of salt. Boil the potatoes for 20-30 minutes, or until they are fork-tender. Drain them and let them cool.
- Place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat, cover, and let sit for 10 minutes. Drain and rinse with cold water. Peel once cool enough to handle.
- Cut the potatoes into 1½- to 2-inch pieces and remove the peel. Place them in a large bowl. Then, cut the eggs into bite-sized pieces and add them to the bowl with the potatoes.
- Sprinkle in the celery and green onions, then pour the dressing. Use a rubber spatula to gently stir and toss until the ingredients are combined and everything is coated with the dressing.
- Taste and add salt, if needed. As a reference, we did not add extra salt to ours. Cover and refrigerate until chilled. Stir well and garnish with extra sliced onions before serving.
Serving and storing instructions
Keep the potato egg salad refrigerated until ready to serve. Refrigerate leftovers as soon as possible it should not sit out at room temperature for more than 2 hours. If the temperature is above 90°F, reduce that time to 1 hour. Discard any leftovers that have been out longer than these recommended times to prevent the risk of bacterial growth.
For more detailed food safety information, visit the U.S. Department of Agriculture's food safety website.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended, as the texture and quality will degrade.
Recipe tips and notes
- For the best flavor, add salt to the boiling water when cooking the potatoes.
- To avoid a watery potato salad, boil the potatoes whole with the skin on. The skin helps protect the potatoes from absorbing too much water during cooking, and it’s easy to peel off once they’re cooled.
- For the best flavor and texture, refrigerate the potato egg salad until it’s well-chilled before serving. The potatoes and eggs firm up, and the dressing will have a creamy texture.
- Choose potatoes that are roughly the same size so that they cook at the same rate.
Frequently asked questions
Yes, if potatoes are overcooked, they’ll become too soft and fall apart when mixed, resulting in a mushy salad. To avoid this, cook them until a small knife or fork slides in easily but the potatoes still hold their shape.
To avoid watery potato salad, leave the skin on and boil the potatoes whole, without cutting them. The skin should peel off easily after cooking. Also, make sure to drain the potatoes well and let them cool completely before mixing them into the salad.
Gold potatoes are ideal because their slightly waxy texture helps them hold their shape without breaking apart. They also have a mildly sweet flavor that pairs wonderfully with the tanginess of the vinegar and mustard. Yukon gold and white potatoes are also good options.
If you enjoyed this recipe, be sure to try some of our other delicious potato side dishes! Twice baked potatoes are a classic favorite with creamy, cheesy goodness. Or, for something a little different, try this loaded potato salad, it’s a cold salad with all the flavors of a loaded baked potato, perfect for feeding a crowd. And if you're in the mood for something comforting, this warm potato salad is truly out of this world!
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📖 Recipe
Potato Egg Salad
Ingredients
- 2 pounds Gold Potatoes
- 4 Eggs hard-boiled, peeled, and cut into bite-sized pieces
- 1 Celery Rib finely diced
- 2 tablespoons Green Onions or Chives chopped (plus extra for garnish, optional)
- ½ cup Mayonnaise
- 2 tablespoons Apple Cider Vinegar or white vinegar
- 1 tablespoon Dijon Mustard
- ½ teaspoon Celery Seed
- 1 teaspoon Salt plus 1 tablespoon for cooking the potatoes
- ¼ teaspoon Black Pepper
Instructions
Make the dressing:
- In a small bowl or jar, combine the mayonnaise, apple cider vinegar, Dijon mustard, celery seed, 1 teaspoon of salt, and black pepper. Stir vigorously with a fork or small whisk until smooth and creamy. Refrigerate until ready to use.
Cook the potatoes:
- Place the potatoes in a large pot and cover them with water by about 2 inches. Bring the water to a full boil over high heat (this should take 8-10 minutes). Once the water is boiling, add 1 tablespoon of salt. Boil the potatoes for 20-30 minutes, or until they are fork-tender (a small, sharp knife should slide in and out easily). Drain the potatoes and let them cool.
Boil the eggs:
- While the potatoes are cooking, place the eggs in a medium saucepan and cover them with water. Bring the water to a full boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Drain the water, rinse the eggs with cold water, and peel them once cool enough to handle.
Build the potato salad:
- Cut the cooled potatoes into 1½- to 2-inch bite-sized pieces and remove the peel. Place the potatoes in a large bowl. Add the diced eggs, celery, and green onions. Pour the dressing over the salad and use a rubber spatula to gently toss the ingredients until everything is well-coated.
- Taste and add salt, if needed. As a reference, we did not add extra salt to ours.
Chill and serve:
- Cover the bowl and refrigerate until the salad is chilled. Stir well before serving and garnish with extra green onions, if desired.
Notes
- Choose similar-sized potatoes so they cook evenly. The cooking time is going to depend on the size of the potatoes.
- Add salt to the boiling water for the best flavor when cooking the potatoes.
- Boil the potatoes whole with the skin on to avoid a watery salad. The skin protects them from absorbing too much water and peels off easily once cooled.
- Chill before serving to let the potatoes and eggs firm up and for the dressing to achieve a creamy texture.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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