Egg & Potato Betty Crocker Salad

Finding the perfect potato salad recipe for summer gatherings and family BBQs can feel like a never-ending quest. Between juggling different family preferences and trying to nail that classic creamy texture, it’s easy to get overwhelmed by all the variations out there.

That’s why this Betty Crocker potato salad recipe has become my reliable go-to: it’s straightforward, crowd-pleasing, and has just the right balance of traditional ingredients that everyone recognizes and loves. Plus, you can make it ahead of time, which is a real lifesaver when you’re hosting or need to bring a dish to share.

What Kind of Potatoes Should I Use?

When making potato salad, you’ll want to reach for waxy potatoes like Yukon Gold, red potatoes, or new potatoes since they hold their shape well after cooking and won’t turn mushy. These varieties have a lower starch content than russet potatoes, which means they won’t fall apart when you’re mixing them with the other ingredients. For the best results, try to choose potatoes that are similar in size so they’ll cook evenly. Just make sure to avoid baking potatoes or russets – while they’re great for mashing, they tend to break down too much for potato salad and can make your dish gummy or paste-like.

Options for Substitutions

This classic potato salad recipe can be tweaked in several ways to match your taste or what you have in your kitchen:

• Potatoes: While waxy potatoes work best for potato salad, you can use different varieties like red potatoes, Yukon golds, or even fingerlings. Just avoid using russet potatoes as they can get too mushy.
• Mayonnaise: Not a mayo fan? Try using Greek yogurt (though it will be tangier), or do half mayo and half Greek yogurt. You can also use light mayonnaise or miracle whip if you prefer.
• Vinegar: Both white and apple cider vinegar work great, but you can also use rice vinegar or white wine vinegar. Lemon juice is another good option for that tangy kick.
• Celery: If you’re out of celery, try diced cucumber or chopped radishes for that nice crunch. Water chestnuts can work too!
• Onion: Red onions or green onions can replace the regular onion. If you find raw onions too strong, try soaking them in cold water for 10 minutes before adding them to the salad.
• Hard-boiled eggs: While eggs add nice texture and protein, you can skip them if you need an egg-free version. Just add a bit more celery or onion to maintain the chunky texture.

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 hold their shape, as mushy potatoes will turn your salad into an unappetizing paste. To get perfectly cooked potatoes, start them in cold water and simmer until just tender, then drain immediately and let them cool completely before cutting. Another common error is not seasoning the potatoes while they’re still warm – adding salt at this stage allows the potatoes to absorb the seasoning better, resulting in a more flavorful salad. To prevent your potato salad from becoming watery, make sure to drain the potatoes thoroughly and pat them dry before mixing with other ingredients, and always taste for seasoning before serving since cold dishes often need more salt than you might expect.

What to Serve With Potato Salad?

Potato salad is a classic side dish that pairs perfectly with all your favorite cookout foods! This creamy, tangy salad goes great with grilled meats like hamburgers, hot dogs, or BBQ chicken – basically anything you’d cook on the grill. For a casual summer dinner, I love serving it alongside some crispy fried chicken or a juicy pulled pork sandwich. If you’re bringing it to a potluck or picnic, it fits right in with other cold sides like coleslaw, macaroni salad, or a fresh green salad. Just remember to keep it chilled, especially when serving outdoors on warm days.

Storage Instructions

Keep Cool: Since this potato salad contains mayonnaise and eggs, it’s important to keep it properly chilled. Place it in an airtight container in the refrigerator, where it will stay fresh for up to 3-4 days. Pro tip: don’t leave it sitting out at room temperature for more than 2 hours for food safety!

Make Ahead: Want to prep this potato salad in advance? You can make it up to 24 hours before serving. In fact, letting it chill overnight actually helps the flavors blend together better! Just give it a quick stir before serving to redistribute any liquid that might have separated.

Pack for Picnics: Taking this to a picnic or potluck? Keep it cold by nestling the serving bowl in a larger bowl filled with ice. You can also transport it in a cooler with ice packs to maintain a safe temperature until serving time.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	4 hours 45 minutes – 4 hours 55 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 40-50 g
• Fat: 150-160 g
• Carbohydrates: 130-140 g

Ingredients

For the salad:

• 2 medium celery stalks (diced into 1-inch pieces)
• 4 hard-boiled eggs (diced, ensuring yolks are fully set)
• 2 lb boiling potatoes
• 1 medium onion (finely diced for a milder flavor)

For the dressing:

• 1 tbsp white vinegar
• 1 tsp salt
• 1 tbsp yellow mustard
• 1.5 cups mayonnaise (I prefer Hellmann’s for this recipe)
• 0.25 tsp black pepper (freshly ground for best aroma)

Step 1: Prepare the Potatoes

Begin by scrubbing the potatoes thoroughly.

Decide whether you want to leave the skins on or peel them thinly, making sure to remove any eyes if peeling.

Cut the potatoes if necessary to ensure even boiling.

Step 2: Boil the Potatoes

In a pot, heat 1 inch of water until boiling.

Add salt to the water if desired for flavor.

Carefully add the potatoes to the boiling water, cover the pot, and let it return to a boil.

Then, reduce the heat and cook the potatoes for 30 to 35 minutes or until they are tender when pierced with a fork.

Drain the potatoes and allow them to cool slightly.

Step 3: Cube the Potatoes

Once the potatoes have cooled enough to handle comfortably, cut them into cubes, yielding about 6 cups in total.

Set aside the cubed potatoes while you prepare the dressing.

Step 4: Prepare the Dressing

In a 4-quart glass or plastic bowl, mix together mayonnaise, vinegar, mustard, salt, and pepper to create a creamy dressing.

Ensure the ingredients are well combined for uniform flavor.

Step 5: Assemble the Potato Salad

To the bowl with the prepared dressing, add the cubed potatoes, celery, and onion.

Gently toss the mixture to ensure all the ingredients are coated with the dressing.

Finally, stir in the chopped eggs gently, ensuring they are evenly distributed throughout the salad.

Step 6: Chill and Serve

Cover the bowl with a lid or plastic wrap and refrigerate the potato salad for at least 4 hours to allow the flavors to meld and the salad to chill thoroughly.

Once ready, serve cold as a refreshing side dish.