This Potato Salad with Egg is one of my favorite classic side dishes when I want something creamy, filling, and easy to prepare. I combine tender potatoes with chopped hard-boiled eggs, crisp celery, red onion, and fresh parsley, then coat everything in a tangy mayonnaise and Dijon mustard dressing.
I especially like serving this potato salad chilled, which gives the potatoes time to absorb the flavors of the dressing. It works beautifully for summer picnics, barbecues, family dinners, potlucks, or a simple make-ahead lunch.
Why You’ll Love This Recipe
I love this recipe because it takes simple, familiar ingredients and turns them into a satisfying side dish without requiring complicated preparation. The potatoes provide a soft, creamy base, while the hard-boiled eggs make the salad richer and more substantial.
I also like the contrast from the finely chopped celery and red onion. They add just enough crunch to balance the softer potatoes and eggs. Dijon mustard and apple cider vinegar cut through the richness of the mayonnaise with a pleasant tang, while fresh parsley gives the finished salad a fresher flavor.
Another reason I make this potato salad is that I can prepare it ahead of time. In fact, I find that chilling it before serving makes it even better because the flavors have more time to come together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Potatoes, preferably Yukon Gold or a similar variety, peeled and cubed
Eggs
Mayonnaise
Dijon mustard
Apple cider vinegar
Celery, finely chopped
Red onion, finely chopped
Fresh parsley, chopped
Salt
Black pepper
Paprika for garnish, optional
I prefer Yukon Gold potatoes because their naturally creamy texture works especially well in potato salad while still holding together after cooking. I also use fresh parsley near the end so its flavor and color remain noticeable in the finished dish.
Directions
I place the peeled and cubed potatoes in a large pot and cover them with salted water. I bring the water to a boil and cook the potatoes until they are tender when pierced with a fork. I drain them well and allow them to cool slightly.
While the potatoes cook, I place the eggs in a separate pot and boil them for about 10–11 minutes. I transfer the cooked eggs to ice water to cool, then peel and chop them.
In a large mixing bowl, I combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. I stir until the dressing is smooth and evenly combined.
I add the cooled potatoes, chopped hard-boiled eggs, finely chopped celery, and red onion to the bowl with the dressing.
I gently fold everything together until the potatoes and eggs are evenly coated. I avoid stirring too aggressively because I like to keep plenty of potato pieces intact.
I stir in the fresh parsley and taste the salad, adding more salt or black pepper when needed.
I cover the potato salad and refrigerate it for at least 30 minutes before serving. When I want a little extra color, I sprinkle paprika over the top just before serving.
Servings and Timing
This recipe makes approximately 6 servings.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Chilling Time: At least 30 minutes
Calories: Approximately 320 kcal per serving
I keep in mind that the listed total time does not include the recommended chilling period. When I plan to serve the salad at a barbecue or gathering, I usually prepare it earlier in the day so it has plenty of time to chill.
Variations
For a lighter version, I replace part of the mayonnaise with plain Greek yogurt. This keeps the dressing creamy while giving it a slightly fresher, tangier flavor.
When I want more crunch, I add chopped dill pickles or extra celery. I sometimes add chopped green onions instead of red onion when I prefer a milder onion flavor.
For an herbier potato salad, I mix in fresh dill or chives along with the parsley. I can also add a little extra Dijon mustard or apple cider vinegar when I want the dressing to taste sharper and more pronounced.
If I prefer a more rustic texture, I leave some or all of the potato skins on, provided the potatoes are scrubbed thoroughly before cooking.
Storage/Reheating
I store leftover potato salad in an airtight container in the refrigerator. For the best quality, I try to eat it within 3–4 days.
Because this recipe contains mayonnaise and cooked eggs, I keep it properly chilled and avoid leaving it sitting at room temperature for extended periods, especially when serving it outdoors.
I don’t reheat this potato salad because I think its creamy dressing, eggs, and fresh vegetables are best served cold or well chilled. I also avoid freezing it, since freezing and thawing can negatively affect the texture of both the potatoes and mayonnaise-based dressing.
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FAQs
What potatoes do I like best for potato salad with egg?
I prefer Yukon Gold potatoes because they have a creamy texture and hold their shape reasonably well after cooking. I can also use other waxy or all-purpose potatoes when Yukon Golds aren’t available.
Can I make potato salad with egg ahead of time?
Yes. I often make it several hours ahead or the day before serving. Keeping it refrigerated gives the dressing and vegetables time to flavor the potatoes, and I give everything a gentle stir before serving.
How do I keep the potatoes from becoming mushy?
I cut the potatoes into fairly even pieces so they cook at the same rate, and I check them regularly as they boil. I drain them once they are fork-tender rather than allowing them to become extremely soft. I also fold the salad together gently instead of vigorously stirring it.
Can I add pickles to this potato salad?
Yes. I like adding finely chopped dill pickles when I want more crunch and acidity. A small amount of pickle relish can work as well, although I adjust the vinegar and seasoning so the dressing doesn’t become overly tangy.
How long can I keep potato salad with egg in the refrigerator?
I generally keep it refrigerated in a tightly covered container and use it within 3–4 days. If I notice an unusual smell, appearance, or texture, I discard it rather than tasting it to determine whether it is still good.
Conclusion
Potato Salad with Egg is a classic recipe I return to whenever I need an easy, comforting side dish that works for both everyday meals and gatherings. I love how the creamy potatoes and hard-boiled eggs pair with crunchy celery, red onion, fresh parsley, and the tangy Dijon and apple cider vinegar dressing.
I can prepare it ahead of time, customize it with different herbs or crunchy additions, and serve it straight from the refrigerator. Whether I make it for a summer barbecue, picnic, potluck, or family dinner, I find this creamy potato salad fits easily alongside a wide variety of main dishes.
📖 Recipe:
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Potato Salad with Egg
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy, classic potato salad made with tender potatoes, hard-boiled eggs, crisp celery, red onion, and fresh parsley in a tangy Dijon mayonnaise dressing. Serve it well chilled for an easy make-ahead side dish.
Ingredients
Potatoes, preferably Yukon Gold or a similar variety, peeled and cubed
Eggs
Mayonnaise
Dijon mustard
Apple cider vinegar
Celery, finely chopped
Red onion, finely chopped
Fresh parsley, chopped
Salt
Black pepper
Paprika for garnish, optional
Instructions
- Place the peeled and cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender. Drain well and allow to cool slightly.
- While the potatoes cook, place the eggs in a separate pot and boil for about 10–11 minutes. Transfer the eggs to ice water to cool, then peel and chop them.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until the dressing is smooth.
- Add the cooled potatoes, chopped hard-boiled eggs, celery, and red onion to the dressing.
- Gently fold everything together until evenly coated, taking care not to break up the potatoes too much.
- Stir in the fresh parsley. Taste and adjust the salt and black pepper as needed.
- Cover and refrigerate for at least 30 minutes before serving. Garnish with paprika just before serving, if desired.
Notes
Yukon Gold potatoes work especially well because they have a creamy texture while still holding their shape after cooking.
For a lighter version, replace part of the mayonnaise with plain Greek yogurt.
For extra crunch and acidity, add finely chopped dill pickles, pickle relish, or additional celery.
Green onions can be substituted for red onion for a milder onion flavor.
Fresh dill or chives can be added along with the parsley for extra herb flavor.
For a more rustic salad, leave some or all of the potato skins on after scrubbing the potatoes thoroughly.
Store leftovers in an airtight container in the refrigerator and use within 3–4 days.
Keep the salad properly chilled, especially when serving outdoors. Freezing is not recommended because it can affect the texture of the potatoes and mayonnaise dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 105 mg
