5 from 882 votes
Potato Salad Recipe With Egg
This potato salad features tender, peeled potato chunks combined with chopped hard-boiled eggs, celery, and onion, all coated in a creamy dressing made from mayonnaise, mustard, vinegar, sugar, and garlic powder. The salad offers a mix of textures—from the soft potatoes to crunchy celery—and a blend of tangy, savory, and slightly sweet flavors. It's a classic side dish that can accompany many meals and is suitable to prepare ahead for making picnic or buffet dishes easier.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
10
servings (1 cup each)
Calories:
395 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
- 3 pounds potato peeled and cut into 3/4-inch chunks (see note 1
- salt freshly ground
- black pepper freshly ground
- 1 1/2 cups mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard (see note 2)
- 1 teaspoon garlic powder
- 1/2 medium onion minced (about 1 cup)
- 2 ribs celery thinly sliced
- 6 egg peeled and chopped, hard-boiled
- paprika for garnish
Instructions
- In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender, about 10 minutes. Drain well and cool slightly.
- Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
- In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture and stir to combine.
- Season to taste with salt and pepper (I like 1 1/2 teaspoons salt and 3/4 teaspoon pepper). Garnish with paprika.
Cup of Yum
Notes
- Choose waxy potatoes like new potatoes or Yukon Golds to maintain shape, though Russets can be used if some breaking apart is acceptable.
- Substitute yellow mustard with 1 teaspoon ground mustard if preferred.
- Store any leftover potato salad covered in the refrigerator for up to four days.
- Potatoes can be peeled, cubed, and stored submerged in water in the refrigerator up to 24 hours before cooking.
- Hard-boiled eggs can be prepared up to one week ahead to save time on assembly day.
Nutrition Information
Serving
1cup
Calories
395kcal
(20%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
16g
(94%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.1g
(5%)
Cholesterol
126mg
(42%)
Sodium
282mg
(12%)
Potassium
652mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
218IU
(4%)
Vitamin C
27mg
(30%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings (1 cup each)
Amount Per Serving
Calories 395
% Daily Value*
| Serving | 1cup | |
| Calories | 395kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 126mg | 42% |
| Sodium | 282mg | 12% |
| Potassium | 652mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 27mg | 30% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.