Potato Egg Salad

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.

Course Side Dish

Cuisine American

Keyword potato salad, potato side dish

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 218kcal

Author Elizabeth Rodriguez

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.

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