Savory Potato Salad with Egg

Here’s my go-to potato salad recipe, complete with perfectly boiled eggs, crisp celery, and a creamy mayo-based dressing that brings everything together. It’s the kind of side dish that feels like home.

This potato salad is what my kids ask for at every summer barbecue and family picnic. I always make a big batch because everyone goes back for seconds, and honestly, it tastes even better the next day straight from the fridge.

What Kind of Potatoes Should I Use?

For potato salad, waxy potatoes like Yukon Golds or white potatoes are your best friends since they hold their shape well after cooking and don’t turn mushy. These varieties have a naturally buttery, creamy texture that’s perfect for potato salad, and their thin skins can be left on for extra nutrition and texture. While russet potatoes can work in a pinch, they tend to fall apart more easily and can make your salad a bit grainy. Just make sure to choose potatoes that are similar in size so they cook evenly, and avoid any with green spots or sprouts. When cooking, keep an eye on them and test with a fork – you want them tender enough to pierce easily but still firm enough to hold their shape when cut.

Options for Substitutions

This classic potato salad recipe is pretty flexible and you can make several easy swaps:

• Potatoes: While white or Yukon gold potatoes are ideal, you can use red potatoes too. Just avoid using russet potatoes as they can get too mushy. Keep the cooking time the same regardless of which potato type you choose.
• Miracle Whip/Mayonnaise: Feel free to use either Miracle Whip or mayo – or even a mix of both! For a lighter version, you can replace half the mayo with Greek yogurt, though this will give a slightly tangier taste.
• Celery: Not a celery fan? Try using chopped cucumber or diced bell peppers for that nice crunch. Just make sure to remove the cucumber seeds to prevent the salad from getting watery.
• Green onions: You can swap these with finely diced red onions or sweet white onions. If using regular onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
• Yellow mustard: Dijon mustard works great too, or you can use whole grain mustard for extra texture. Just keep the amount the same.
• Paprika: Regular paprika can be replaced with smoked paprika for a subtle smoky flavor, or simply skip it as it’s mainly used for color.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be tender enough to pierce with a fork but still firm enough to hold their shape, so start checking them after about 15 minutes of boiling. Another common error is not letting the potatoes cool properly before mixing with mayonnaise, which can lead to a greasy, separated dressing; instead, toss the hot potatoes with vinegar and let them cool completely. Seasoning is crucial – potatoes need more salt than you might think, so be sure to salt the cooking water generously and taste the final mixture before serving, adjusting the seasoning as needed. For the best texture and flavor, avoid cutting your potatoes too small before boiling, as they can become waterlogged and mushy; aim for medium-sized chunks that will cook evenly while maintaining their structure.

What to Serve With Potato Salad?

Potato salad is a classic side dish that pairs perfectly with all your favorite cookout foods! Fire up the grill and serve it alongside burgers, hot dogs, or grilled chicken – the creamy, tangy flavors complement anything with a nice char. For summer gatherings, I like to round out the meal with some fresh corn on the cob and watermelon slices to keep things seasonal and simple. If you’re serving this at a picnic or potluck, it goes great with other cold sides like coleslaw, baked beans, or a crisp cucumber salad. Just remember to keep it chilled until serving time for food safety!

Storage Instructions

Keep Fresh: Pop your potato salad in an airtight container and keep it in the fridge for up to 4 days. Since it contains eggs and mayo, make sure it doesn’t sit out at room temperature for more than 2 hours – food safety first! Pro tip: give it a quick stir before serving as the dressing might settle a bit.

Make Ahead: This potato salad actually tastes even better the next day when all the flavors have had time to mingle! You can make it up to 24 hours in advance – just hold off on sprinkling the paprika until right before serving to keep it looking fresh. If you’re taking it to a picnic, pack it in a cooler with ice packs.

Not Recommended: I don’t recommend freezing potato salad because mayo-based dressings tend to separate when thawed, and the potatoes can get mushy. Plus, the fresh crunch of the celery and green onions would be lost after freezing.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	75-100 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-40 g
• Fat: 130-150 g
• Carbohydrates: 180-200 g

Ingredients

• 3 pounds medium white or yukon gold potatoes (with skin on)
• 1 teaspoon kosher salt (optional for added flavor)
• 3 tablespoons white vinegar
• 2 stalks of celery, chopped
• 6 green onions, chopped
• 5 hard-boiled eggs, peeled
• 1 1/2 cups miracle whip or mayonnaise (as desired)
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons celery seeds
• 3/4 teaspoon kosher salt
• 3/4 teaspoon black pepper, freshly ground
• Paprika for sprinkling on top

Step 1: Boil and Prepare the Potatoes

Place the potatoes in a large pot filled with cold water.

Bring the water to a boil over high heat.

Once boiling, reduce the heat to maintain a lightly rolling boil and optionally add 1 teaspoon of kosher salt.

Let the potatoes cook for 30-35 minutes, or until they can be easily pierced with a fork or paring knife.

Keep in mind that cooking time may vary depending on the size of the potatoes.

After cooking, drain the potatoes and set them aside to cool until they are safe to handle.

Step 2: Peel and Cut the Potatoes

Once the potatoes have cooled, peel off their skins.

Cut the potatoes into 1/2″ to 3/4″ square pieces.

Transfer the warm potato cubes into a large mixing bowl.

Sprinkle them with white vinegar and gently toss to coat evenly.

Set the potatoes aside to cool for about 15-20 minutes so they can absorb the vinegar flavor.

Step 3: Add Vegetables and Eggs

While waiting for the potatoes to cool, chop up the celery and green onions.

Add these to the potato mixture.

Next, chop 4 of the hard boiled eggs and add them to the potatoes as well, ensuring the ingredients are well distributed throughout the mix.

Step 4: Prepare and Add the Dressing

In a separate medium bowl, combine the Miracle Whip (or mayonnaise), yellow mustard, celery seed, and 3/4 teaspoon each of salt and pepper.

Mix the dressing until well blended, then fold it into the potato mixture.

Taste and adjust the seasoning by adding more salt and pepper if needed for flavor.

Step 5: Finish and Chill the Potato Salad

Slice the remaining hard boiled egg into thin slices and arrange them on top of the potato salad for garnish.

If desired, finish with a sprinkle of paprika for color and extra flavor.

Cover the bowl and chill the potato salad in the refrigerator for at least 1 hour or overnight to allow the flavors to meld together before serving.