Potato Salad With Egg tastes creamy, tangy, and just a little bit rich, with tender potatoes and jammy yolks in every bite. It works for anyone who wants a classic side dish on the table in under an hour, whether you cook for two or for a big backyard crowd. I have tested more versions of this than I care to admit, and my family still asks for this one on repeat.

Why Make This Potato Salad With Egg at Home

Homemade potato salad with egg tastes fresher, costs less, and lets you control the texture and seasoning. You decide how soft the potatoes cook, how much crunch the celery adds, and how tangy the dressing tastes.

You also skip the mystery sweetness and gloopy texture that store versions often bring. You can prep it ahead, chill it, and serve it straight from your fridge when guests walk in.

“This tastes like the potato salad I always wanted at cookouts but never actually got from the deli case.” ★★★★★

Ingredients You Need

Here is what you need for classic Potato Salad With Egg that tastes creamy, tangy, and well seasoned. I include a few brand notes and easy swaps from my own kitchen testing.

Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into 1 inch chunks
- Yukon Golds hold their shape and stay creamy.
- Use red potatoes if you like a firmer bite.
- Russets work in a pinch, but they break down more and give a softer salad.

Eggs

5 large eggs
- I like large eggs since they give a good yolk to white ratio.
- Use older eggs (about a week old) if you can, since they peel easier.

Crunchy mix-ins

2 ribs celery, finely chopped
1/3 cup red onion or sweet onion, finely chopped
1/4 cup dill pickles or dill pickle relish, chopped
- Use dill relish from a jar if you want a shortcut.
- Skip sweet relish if you want a more savory flavor.

Fresh herbs

2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
- Use 1 teaspoon dried dill and 1 teaspoon dried parsley if you do not have fresh herbs.

Creamy dressing

1/2 cup mayonnaise
- I like Hellmann’s or Duke’s for consistent flavor.
- Use avocado oil mayo if you want a lighter taste.
2 tablespoons sour cream or plain Greek yogurt
- Yogurt adds tang and a bit more protein.
1 tablespoon yellow mustard
- Use Dijon for a sharper, slightly spicier flavor.
2 teaspoons apple cider vinegar or white vinegar
1 teaspoon sugar
- Skip sugar if you prefer a strictly savory salad.
1/2 teaspoon celery seed
1/4 teaspoon smoked paprika or regular paprika, plus more for garnish
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

Optional add-ins

1/3 cup chopped green onion
1/3 cup chopped cooked bacon
1/4 cup chopped pimentos

Equipment

Large pot for boiling potatoes
Medium pot or small saucepan for boiling eggs
Large mixing bowl
Colander
Cutting board and sharp knife
Measuring cups and spoons
Rubber spatula or large spoon for mixing

Tips & Mistakes

Cut potatoes into even 1 inch chunks so they cook at the same rate and stay tender without turning mushy.
Salt the cooking water generously so the potatoes pick up flavor from the inside out.
Boil potatoes until just fork tender; stop cooking as soon as a fork slides in with a little resistance so they do not fall apart.
Start eggs in cold water and bring them to a gentle boil to avoid rubbery whites and green rings around the yolks.
Cool eggs in ice water right after cooking so they peel easier and do not overcook.
Let potatoes cool until just warm before mixing so they absorb flavor but do not melt the dressing.
Stir the dressing separately, taste it, and adjust salt, pepper, and vinegar before you add it to the potatoes.
Fold the salad gently so you keep some potato chunks instead of smashing everything into mashed potatoes.
Chill the salad at least 1 hour before serving so flavors meld and the texture sets.
Taste again after chilling and adjust seasoning; cold food often needs a pinch more salt or vinegar.

How to Make Potato Salad With Egg

Step 1: Cook the potatoes

Place the peeled, cubed potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring the pot to a gentle boil over medium high heat, then lower the heat and simmer 8 to 12 minutes until the potatoes feel just tender when you pierce them with a fork.

Drain the potatoes in a colander and let them sit 5 to 10 minutes so steam escapes and excess moisture evaporates. Spread them on a sheet pan or large plate if you want them to cool faster. You want them warm, not hot, when you mix the salad.

Step 2: Cook and cool the eggs

While the potatoes cook, place the eggs in a medium pot and cover them with cold water by about 1 inch. Set the pot over medium high heat and bring it to a gentle boil. Once the water reaches a boil, cover the pot, turn off the heat, and let the eggs sit in the hot water for 10 to 11 minutes.

Transfer the eggs to a bowl of ice water and cool them at least 10 minutes. Peel the eggs and pat them dry. Chop 4 eggs into bite size pieces and slice the last egg into rounds for garnish if you like a classic look.

Step 3: Mix the dressing

In a large mixing bowl, add mayonnaise, sour cream or yogurt, mustard, vinegar, sugar, celery seed, paprika, salt, and pepper. Whisk until the dressing looks smooth and creamy. Taste and adjust with more salt, pepper, or vinegar so it tastes slightly more seasoned than you think you need.

Step 4: Add the vegetables and herbs

To the bowl with the dressing, add chopped celery, onion, pickles or relish, dill, and parsley. Stir to coat everything in the dressing. This step spreads the flavor evenly before you add the more delicate potatoes and eggs.

Step 5: Fold in potatoes and eggs

Add the warm potatoes to the bowl. Use a rubber spatula to gently fold the potatoes into the dressing so every piece gets coated but still holds its shape. Add the chopped eggs and fold again, taking care not to crush them too much.

If you use optional add ins like green onion or bacon, fold them in now. Taste and adjust seasoning with more salt, pepper, or vinegar. The salad should taste slightly bold at this point since chilling will soften the flavors.

Step 6: Chill and garnish

Transfer the potato salad with egg to a serving bowl. Smooth the top a bit, then garnish with sliced egg, a light sprinkle of paprika, and a little extra chopped dill or parsley. Cover and chill at least 1 hour, or up to 24 hours, before serving.

Variations I've Tried

I swap half the mayonnaise for Greek yogurt when I want a lighter potato salad with egg that still tastes creamy. I add a spoonful of Dijon mustard and extra dill for a sharper, more herby version that pairs well with grilled chicken. Sometimes I stir in chopped bacon and green onion for a loaded baked potato vibe that always disappears first at potlucks.

I also tried a version with chopped pickled jalapeños and a pinch of cayenne for a little heat, which my spice loving friends loved. If you like a more old school deli style, you can add a bit more sugar and some sweet relish and skip the smoked paprika. You can even use all red potatoes and leave the skins on for more color and a slightly firmer texture.

How to Serve Potato Salad With Egg

Serve Potato Salad With Egg chilled or cool, never hot, so the dressing stays creamy and safe to eat. It pairs well with grilled chicken, burgers, hot dogs, barbecue pulled pork, or simple baked fish. I also like it with veggie skewers, corn on the cob, and a big green salad for a full cookout style spread. Pack it in lunch boxes, bring it to picnics, or serve it as a make ahead side for weeknight dinners.

How to store

Store potato salad with egg in an airtight container in the fridge for up to 3 to 4 days.
Stir before serving leftovers and taste to see if you need a pinch of extra salt or a splash of vinegar.
I do not recommend freezing, since potatoes and mayo based dressing turn grainy and watery after thawing.
Serve leftovers cold straight from the fridge, or let the container sit at room temperature 15 to 20 minutes to take the chill off before serving.