Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Classic Potato Salad Recipe with Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 14 reviews

This Classic Potato Salad with Eggs is a creamy, tangy, and delicious side dish perfect for picnics, barbecues, or family gatherings. Made with tender boiled potatoes, hard-boiled eggs, crisp celery, and a flavorful dressing of mayonnaise, sour cream, mustard, and sweet pickle relish, it's a timeless recipe that balances rich and fresh flavors. Garnished with sliced eggs and a sprinkle of paprika, this salad is best when chilled overnight to let the flavors meld together beautifully.

  • Total Time: 1 hour
  • Yield: 10 servings

Ingredients

Potatoes and Eggs

  • 5 medium potatoes (Yukon Gold or Russet)
  • 8 eggs (hard boiled, 6 diced, 2 for garnish)

Vegetables and Garnishes

  • 1/2 cup celery (sliced)
  • 1/4 cup green onion (sliced)
  • Paprika (for garnish, optional)

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon yellow mustard
  • 1/2 cup sweet pickle relish
  • 1 teaspoon fresh dill (finely chopped)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Boil Potatoes: In a large pot, boil the potatoes with their peel on for about 25-30 minutes until they are fork tender but still firm. Once cooked, drain the potatoes and let them cool until they can be handled comfortably. Then peel and dice into small cubes, placing them into a large bowl.
  2. Prepare Eggs: Peel and dice 6 of the hard-boiled eggs and add them to the bowl with the potatoes. Set aside the remaining 2 eggs for garnish. Season the mixture with salt and pepper and gently toss to combine.
  3. Make the Dressing: In a small bowl, combine mayonnaise, sour cream, sugar, yellow mustard, sweet pickle relish, chopped fresh dill, and any additional mix-ins you prefer. Stir until smooth and well incorporated.
  4. Combine Salad: While the potato and egg mixture is still slightly warm, fold the prepared dressing into it carefully ensuring everything is evenly coated without mashing the potatoes.
  5. Garnish and Chill: Slice the remaining 2 eggs and neatly layer them on top of the salad. Sprinkle with paprika if desired for added color and flavor. Cover and refrigerate overnight (12-24 hours) to allow flavors to develop before serving.

Notes

  • For best results, use Yukon Gold potatoes for their creamy texture, though Russet potatoes work well too.
  • To speed up peeling, boil potatoes with skins on and peel after cooling.
  • Adjust sugar and mustard levels to your taste preference for sweetness and tanginess.
  • Refrigerating overnight enhances flavor penetration and texture.
  • Optional add-ins: chopped pickles, chopped onions, or a dash of celery seed.
  • Keep the salad chilled until serving to maintain freshness.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/classic-potato-salad-recipe-with-eggs-recipe/