Potato Salad With Egg tastes creamy, tangy, and a little bit rich, with tender potatoes, jammy yolks, and a crunchy hit of celery and onion in every bite. It suits backyard cookouts, weekday lunches, and make-ahead meal prep, and you can finish a batch in about 45 minutes, including chill time. I grew up in the Midwest, so I basically measure summer in bowls of potato salad.

Why You Should Try This Potato Salad With Egg

This version tastes like classic American deli potato salad but with better texture and more flavor. The eggs add protein and richness, while a punchy dressing with mustard and pickle brine keeps everything bright instead of heavy.

You can prep it ahead, stash it in the fridge, and pull it out when the burgers, grilled chicken, or veggie dogs hit the table. It travels well, feeds a crowd, and usually disappears faster than anything else on the buffet.

“I brought this Potato Salad With Egg to a family cookout, and people skipped the store-bought stuff and scraped this bowl clean first. The dressing tasted tangy and creamy, the potatoes stayed tender without turning mushy, and the eggs made it feel like a real side, not an afterthought. Several relatives asked for the recipe and then guarded their leftovers like it was gold.”

Ingredients You’ll Need

Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- Yukon Golds hold their shape and give a creamy bite.
- Use red potatoes if you prefer a firmer texture.
- Avoid very starchy russets because they break down too easily.

Eggs

5 large eggs
- Use whatever brand you like, but older eggs peel easier than super fresh ones.
- Add 1 extra egg if you love lots of chunks and extra protein.

Crunchy mix-ins

2 ribs celery, finely diced
1/2 small red onion, very finely diced
1/3 cup dill pickles, finely chopped
2 tablespoons fresh parsley, chopped
Optional: 2 tablespoons chopped fresh dill or 1 teaspoon dried dill

Use pre-chopped onion or celery from the produce section if you want a shortcut. Use sweet pickles instead of dill if you prefer a sweeter Southern-style potato salad.

Creamy dressing

1/2 cup mayonnaise
- Use a good-quality mayo like Duke’s or Hellmann’s for the best flavor.
- Use avocado oil mayo if you want a lighter-tasting option.
1/4 cup sour cream or plain Greek yogurt
- Sour cream gives a classic tang.
- Greek yogurt adds protein and a slightly lighter feel.
2 tablespoons yellow mustard
- Use Dijon for a sharper bite, or mix half yellow and half Dijon.
1 tablespoon pickle brine or apple cider vinegar
- Pickle brine adds extra flavor and salt.
- Vinegar works well if you do not have pickles.
1 teaspoon sugar or honey
1/2 teaspoon celery seed
1/2 teaspoon smoked or sweet paprika
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

Optional add-ins

1/3 cup finely diced red bell pepper
2 tablespoons finely chopped green onion or chives
2 tablespoons finely chopped cooked bacon
1 teaspoon hot sauce for a mild kick

Equipment

Large pot for boiling potatoes
Medium pot for boiling eggs
Colander
Large mixing bowl
Small bowl for dressing
Sharp knife and cutting board
Rubber spatula or large spoon
Timer or your phone so you do not overcook the potatoes

Tips & Tricks

Salt the potato cooking water generously so the potatoes taste seasoned from the inside out.
Cut potatoes into even chunks so they cook at the same rate and stay tender, not mushy.
Start potatoes in cold water, then bring to a boil so they cook evenly and do not fall apart.
Boil eggs in water that just simmers, then shock them in ice water so they peel easily.
Mix the dressing in a separate bowl, then fold it into warm potatoes so they absorb flavor.
Let the salad chill at least 30 minutes so the flavors blend and the dressing thickens.
Taste again after chilling and adjust salt, pepper, or acidity with a splash of pickle brine.
Use part Greek yogurt if you want a lighter Potato Salad With Egg that still tastes creamy.
Keep the onion very finely diced so it adds flavor without overpowering each bite.
Add paprika and fresh herbs at the end for color that makes the salad look extra inviting.

How to Make Potato Salad With Egg

Step 1: Prep and cook the potatoes

Peel the potatoes and cut them into 1-inch chunks. Place them in a large pot, cover with cold water by about 1 inch, and stir in 1 tablespoon of kosher salt. Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer.

Cook the potatoes until they feel tender when you pierce them with a fork, about 10 to 12 minutes. You want them soft but still holding their shape. Drain them in a colander, then let them steam off and cool for about 10 minutes so they do not water down the dressing.

Step 2: Cook and cool the eggs

While the potatoes cook, place the eggs in a medium pot and cover with cold water by 1 inch. Bring the water to a boil over medium-high heat. Once the water boils, turn off the heat, cover the pot, and let the eggs sit for 10 to 11 minutes.

Transfer the eggs to a bowl of ice water and chill for at least 5 minutes. Peel the eggs, then chop them into bite-size pieces. Set them aside while you mix the dressing.

Step 3: Mix the creamy dressing

In a small bowl, combine mayonnaise, sour cream or Greek yogurt, mustard, pickle brine or vinegar, sugar, celery seed, paprika, salt, and pepper. Whisk until the dressing looks smooth and creamy. Taste and adjust seasoning with more salt, pepper, or mustard if you want more tang.

You want the dressing to taste slightly stronger than you prefer, because the potatoes will mellow it out. If it tastes flat, add a splash more pickle brine or vinegar. If it tastes too sharp, add a spoonful more mayo.

Step 4: Combine potatoes, eggs, and mix-ins

Transfer the warm potatoes to a large mixing bowl. Add the celery, red onion, chopped pickles, parsley, and any optional add-ins like bell pepper or green onion. Pour about three-quarters of the dressing over the potatoes.

Gently fold everything together with a spatula so the potatoes stay in chunks. Add the chopped eggs and fold again, taking care not to mash them too much. Add more dressing as needed until the salad reaches your preferred level of creaminess.

Step 5: Chill and finish

Cover the bowl and chill the Potato Salad With Egg in the fridge for at least 30 minutes, or up to 24 hours. Just before serving, taste again and adjust seasoning with more salt, pepper, or pickle brine. Sprinkle extra paprika and fresh herbs on top for color.

If the salad thickened a lot in the fridge, stir in a spoonful of mayo or a splash of milk to loosen it slightly. Serve cold or at cool room temperature, not straight from the back of the fridge where it feels icy.

What to Serve with Potato Salad With Egg

Potato Salad With Egg pairs perfectly with grilled chicken, burgers, hot dogs, or veggie sausages. It also tastes great next to baked beans, corn on the cob, or a simple green salad. Pack it into lunch boxes with sliced cucumbers, cherry tomatoes, and some fruit for a balanced meal.

You can also serve it at brunch with quiche, toast, and fresh fruit for a hearty spread. If you host a potluck, set it out with coleslaw, pasta salad, and a big platter of cut veggies so everyone finds something they love.

Storage Options

Store Potato Salad With Egg in an airtight container in the fridge for up to 4 days.
Keep it cold and do not leave it at room temperature for more than 2 hours, or 1 hour on a very hot day.
Stir before serving leftovers and adjust with a spoonful of mayo or a splash of pickle brine if it thickened.
Avoid freezing potato salad, because the potatoes and dressing change texture and turn grainy after thawing.