This Potato Salad with Egg is an easy, classic and delicious side dish recipe. Perfect for cookouts, BBQs, Picnics or Potlucks, it’s a great recipe to feed a crowd and so easy to throw together!
Why You’ll Love This Potato Salad Recipe
- EASY – With just a handful of common, pantry staples that you probably already have in your kitchen, this recipe is a breeze to make! You really can’t mess it up!
- FEEDS A CROWD – As written, this recipe feeds 8 people. But it’s super easy to double or triple if you have a larger crowd.
- DELICIOUS – Full of wholesome, simple southern style comfort food flavors, it goes great with just about any meal!
Easy Potato Salad With Egg Recipe
Also, there are so many different ways you can learn how to make a Potato Salad recipe. Some people like to use yellow mustard, some make German Potato Salad and some people like to put Dill Weed in their recipe. It is one of those dishes that is simple, but can be tweaked in so many ways. Our version is pretty straight forward, but oh-so delicious!
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started.
- POTATOES – For the best Potatoes to use, read below.
- CELERY – Finely chopped. Gives this potato salad a solid crunch!
- ONION – We used Yellow Onion for it’s sweeter, milder flavor. But you can use Red Onion.
- EGGS – Hard Boiled
- MAYONNAISE – We recommend using real Mayo for this recipe. I wouldn’t use lite Mayo or (gasp) Miracle Whip. For a real southern potato salad experience, use Duke’s Mayonnaise.
- DIJON MUSTARD – Gives it a dose of bold flavor.
- SUGAR – Add sugar to a potato salad gives it a great balance of flavor.
- SPICES – We use a combination of garlic powder, dill weed, salt and pepper.
What Are The Best Potatoes To Use For Potato Salad?
Generally, the rule is that you want a more “waxy” potato and less of a “starchy” potato in your potato salad. Waxy potatoes cook nice and tender but also will hold their shape better when boiled. They also commonly have thinner skin, so that means that you don’t necessarily need to skin them before putting them in the Potato Salad. Some people like the taste of the skin and that more rustic look! A common potato that a lot of people use are the small Red Potatoes or even Yukon Gold Potatoes. Try to avoid any potato that is more starchy with thick skins, like Russets.
The Best Way To Cook Your Eggs For Potato Salad?
We are huge fans of the Instant Pot here at Bubba Pie. And, using a pressure cooker to make Hard Boiled Eggs is a huge shortcut to this recipe. This method is quick, easy and the eggs always come out cooked perfectly and easy to peel. Here is a great tutorial on how to cook your eggs in an Instant Pot.
Notes, Tips and FAQs
- DILL WEED – Using the Dill Weed at the end is completely optional. Some people like it and some don’t.
- SALT AND PEPPER TO TASTE – Also, the amount of salt and pepper that you use is completely to your taste. A lot of people like to add their own salt and pepper after it is served anyways.
- CAN YOU MIX THE EGG IN THE POTATO SALAD? – We love how the egg looks on top of the potato salad. But if you want to dice your egg up and mix it in with the other ingredients, you can..
- CAN YOU ADD BACON TO THIS POTATO SALAD RECIPE? – Yes. Yes you can! Cook up some bacon in your preferred method and chop it up into small pieces to incorporate into the potato salad.
- ADD SWEET PICKLE RELISH – Just be careful not to add too much and overwhelm the flavor.
Potato Salad With Egg Recipe
- 5 potatoes cut into 1/2" cubes
- 1/2 cup celery finely chopped
- 1/2 cup onion finely chopped
- 3 hard boiled eggs
- 3/4 cup real mayonnaise
- 1 tablespoon prepared mustard
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes in a large saucepan and cover with water. Make sure water is at least 1" above the potatoes. Cook on medium high heat until boiling. Reduce heat to medium and boil potatoes until soft, about 20 minutes total cooking time.
- Drain and rinse with cold water.
- Place potatoes in a large mixing bowl.
- Add celery, onion and 2 hard boiled eggs, diced.
- Stir in mayonnaise, mustard and spices and seasoning. Mix well.
- Refrigerate for 4 hours or overnight.
- Serve topped with remaining hard boiled egg, sliced on the top.
- Sprinkle with dill weed if desired.