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Potato Salad with Egg

This potato salad with egg recipe is a classic with hard-boiled eggs and a delicious creamy and tangy dressing. It's perfect for BBQs and potlucks all summer long!

Prep Time
10 mins
Cook Time
10 mins
Cooling time
20 mins
Total Time
50 mins
Servings: 6
Calories: 347 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 pounds Yukon gold potatoes diced
  • 3 eggs
  • 1 tablespoon white vinegar
  • 1/2 cup dill pickles chopped
  • 2 sticks celery chopped
  • 1/4 cup red onion chopped small
  • paprika to taste (optional)
Dressing:
  • 3/4 cup mayo
  • 1/2 teaspoon celery salt
  • 1 teaspoon Worcestershire sauce  optional but recommended
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1 tablespoon pickle juice
  • 1 tablespoon fresh parsley chopped
  • pepper to taste

Instructions

    Cup of Yum
  1. Cut the potatoes up into small bite-size pieces (try to ensure they're around the same size so they cook evenly). I don't peel them, but feel free to if you want. Add them to a large pot (don't salt the water) and ensure that they're covered by 1" of water. Bring them to a boil over medium-high heat, then reduce the heat and let them simmer until they're tender when pierced by a knife (about 8-10 minutes from when they start to boil).
  2. At the same time, cook the eggs in a separate pot so they're hard-boiled. I simply time 10 minutes from the point where they start to boil. I cool them by running cold water over them for a few minutes. Peel the eggs once they've cooled.
  3. While the potatoes and eggs cook, add the dressing ingredients to a small bowl and mix together until smooth. Refrigerate dressing until needed.
  4. Once the potatoes are done, drain them thoroughly and then return them to the pot they were cooked in. Drizzle them with 1 tablespoon of white vinegar and toss gently with 2 spoons. Let them cool for 20 minutes (I gently toss them again a couple of times to speed up the cooling process by getting some air circulating).
  5. While waiting for the potatoes to cool, chop the other salad ingredients (pickles, celery, onions, and eggs).
  6. After the potatoes have cooled for the 20 minutes (they will still be warm but not so hot they wreck the dressing), add them to a large salad bowl along with the other ingredients and the dressing. Toss until coated. Sprinkle some paprika over top if desired. You can eat the potato salad right away if you like it warm or chill for an hour or two first to let the flavors meld more (cover the bowl tightly).

Notes

  • Potato salad will keep in the fridge for 3-5 days in a tightly sealed container.
  • This recipe doesn't make a massive amount, so feel free to double all ingredients if you need to feed a crowd. Feeds 6-8 depending on how much people eat/what else it's served with.
  • See blog post for more suggestions on how to customize this recipe.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition Information

Calories 347kcal (17%) Carbohydrates 29g (10%) Protein 6g (12%) Fat 23g (35%) Saturated Fat 4g (20%) Cholesterol 94mg (31%) Sodium 584mg (24%) Potassium 730mg (21%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 275IU (6%) Vitamin C 32mg (36%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 29g 10%
Protein 6g 12%
Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 94mg 31%
Sodium 584mg 24%
Potassium 730mg 16%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 275IU 6%
Vitamin C 32mg 36%
Calcium 43mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.