There's something wonderfully nostalgic about a big bowl of potato salad with eggs sitting on the picnic table. The creamy dressing, the tender potatoes, and the richness of hard-boiled eggs come together to create a comforting side dish that never goes out of style.

I grew up watching my grandmother make this salad for every summer barbecue. Over the years, I’ve simplified her method into a quick, no-fuss version that still delivers all the flavor of the original. It’s the perfect make-ahead dish for potlucks, parties, or even just a casual dinner at home.

This classic potato salad is not only delicious but also budget-friendly, easy to prepare, and incredibly satisfying. Let’s dive into why it deserves a permanent spot in your recipe rotation.

Why You'll Love This Easy Potato Salad With Eggs

Get ready to fall in love with your new go-to side dish. This easy potato salad with eggs is a crowd-pleaser that’s as practical as it is tasty.

First, it’s super simple to make. You only need a handful of pantry staples and about 30 minutes of hands-on time. Most of that is just waiting for the potatoes to cool!

It’s also incredibly affordable. A bag of potatoes, a few eggs, and some basic condiments are all you need. It’s proof that great flavor doesn’t have to break the bank.

This salad is also perfect for meal prep. Make it ahead of time and stash it in the fridge—it actually tastes better the next day after the flavors have had time to meld.

Finally, it’s versatile enough to serve alongside grilled meats, sandwiches, or even on its own for a light lunch. It’s one of those dishes that everyone ends up going back for seconds.

Whether you're headed to a backyard cookout or just want something simple and comforting, this salad delivers. Now let’s talk about the ingredients that make it shine.

Ingredients Notes

The magic of this easy potato salad lies in its humble ingredients, each chosen to create a perfectly creamy, flavorful bite in every forkful.

Russet potatoes are my go-to for this recipe. They’re starchy and break down slightly when cooked, giving the salad a soft, creamy texture. You can use Yukon Golds if you prefer a firmer bite, but russets give that old-school feel I love.

Hard-boiled eggs add both richness and protein to the salad. Their soft yolks blend into the dressing a bit, making it even creamier. I usually make a few extra so I can top the finished salad with slices for presentation.

Mayonnaise and mustard form the backbone of the dressing. I use a good-quality mayo (like Duke’s or Hellmann’s) and a touch of yellow mustard for that classic tang. If you like a bit more zip, you can add a splash of apple cider vinegar or a spoonful of Dijon.

Celery and onion add crunch and balance. I prefer using finely chopped celery for texture and sweet onion for a subtle bite. If raw onion is too strong for your taste, soaking it in cold water for 10 minutes before adding helps mellow the flavor.

For equipment, all you need is a large pot, a mixing bowl, and a sharp knife. A potato masher can be handy if you like a softer texture, but it’s not essential.

How To Make This Easy Potato Salad With Eggs

Making this potato salad is wonderfully straightforward. You’ll have a comforting, flavorful dish on the table in no time.

Start by peeling and chopping your potatoes into even chunks. Place them in a large pot, cover with cold water, and season generously with salt. Bring to a boil and simmer until fork-tender—about 10-12 minutes. Be careful not to overcook, or you’ll end up with mashed potatoes!

While the potatoes cook, boil your eggs. I place them in a small pot, cover with water, and bring to a boil. Once the water hits a rolling boil, I turn off the heat, cover the pot, and let them sit for 12 minutes. Then I plunge them into ice water to cool quickly and make peeling easier.

Once your potatoes are done, drain them and let them cool to room temperature. You don’t want to mix hot potatoes with the mayo-based dressing—it can make the salad greasy and runny.

While the potatoes cool, prepare your dressing. In a large bowl, mix together mayonnaise, mustard, salt, pepper, and a touch of paprika if you like a smoky flavor. Stir in the diced celery and onion.

Peel and chop the eggs, then gently fold them into the dressing along with the cooled potatoes. Mix just until everything is coated—you don’t want to over-stir or the potatoes will fall apart too much.

Chill the salad for at least an hour before serving. This helps the flavors meld and improves the texture. Total time from start to finish is about 45 minutes, with most of it being passive prep time.

Storage Options

This potato salad stores beautifully and is actually better after a night in the fridge.

Transfer any leftovers to an airtight container and refrigerate for up to 4 days. Because it’s mayonnaise-based, don’t leave it out at room temperature for more than 2 hours, especially if you’re serving it outdoors.

If you’re making it in advance for a gathering, prepare it the day before and keep it chilled until ready to serve. I like to give it a quick stir and garnish with a sprinkle of paprika and extra egg slices right before setting it out.

To reheat? Actually—don’t. Potato salad is meant to be served cold or at room temperature. Heating it will break down the mayo and alter the texture.

Variations and Substitutions

One of the best things about this classic recipe is how easily it can be customized to suit your tastes or dietary needs.

If you like a little more bite, try swapping the yellow mustard for Dijon or spicy brown mustard. A splash of vinegar or pickle juice also adds brightness.

Love pickles? Stir in some finely chopped dill pickles or sweet relish for added crunch and tang. Just be mindful of adjusting the salt if your pickles are very briny.

Want more veggies? Add chopped red bell pepper, shredded carrot, or green peas for color and texture. Just be sure not to overload the salad so the potatoes stay the star.

For a lighter version, you can sub half the mayonnaise with Greek yogurt or sour cream. It adds a nice tang and cuts down on the richness without sacrificing creaminess.

Don’t eat eggs? Just leave them out! The potato base is delicious on its own, and you can add extra celery or even crumbled cooked bacon if you’re looking for a different twist.

The beauty of this dish is how forgiving it is. Try a few different versions until you land on your personal favorite—you might even end up with your own family tradition.