Homemade Potato Salad with Egg for a Crowd

If you ask me, a good potato salad is the backbone of any potluck or backyard barbecue.

This classic recipe feeds a crowd and comes together with simple ingredients you probably already have in your kitchen. Creamy Yukon Gold potatoes mix with hard-boiled eggs, crunchy celery, and a tangy dressing made with mayo, mustard, and sweet pickle relish.

The secret is in the details—fresh dill adds a nice aroma, while celery seeds and a splash of cider vinegar give it that traditional flavor everyone expects. A sprinkle of paprika on top makes it look nice too.

It’s the kind of dish that disappears fast at gatherings, and people always ask for the recipe.

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What Kind of Potatoes Should I Use?

For potato salad, you’ll want to stick with waxy potatoes like Yukon Gold or red potatoes rather than russets or other starchy varieties. Waxy potatoes hold their shape better after boiling and won’t turn mushy or fall apart when you mix them with the dressing. Yukon Golds are my personal favorite because they have a naturally buttery flavor and creamy texture that works perfectly in potato salad. If you can only find russets, they’ll work in a pinch, but just be extra careful not to overcook them and handle them gently when mixing.

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Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Potatoes: Yukon golds or red potatoes are your best bet here since they hold their shape well. Russets can work too, but they tend to get mushy, so be careful not to overcook them.
• Mayonnaise: You can cut back on mayo by replacing half of it with sour cream or Greek yogurt for a tangier, lighter version. Just keep in mind it’ll change the texture slightly.
• Relish: No relish? Chop up some dill pickles instead – about 3/4 cup should do it. You’ll get that same briny crunch.
• Mustard: Yellow mustard is traditional, but Dijon or whole grain mustard work great if that’s what you’ve got. They’ll add a bit more kick.
• Cider vinegar: White vinegar or even pickle juice can step in here. They’ll give you that same tangy punch.
• Eggs: If you’re not a fan of eggs or need to skip them for dietary reasons, you can leave them out entirely. The salad will still taste great, just less traditional.
• Fresh dill: If you only have dried dill, use about 1 teaspoon instead of the tablespoon of fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overcooking the potatoes, which turns them into mush when you try to mix everything together – aim for fork-tender but still firm, and always start them in cold salted water so they cook evenly.

Mixing your dressing with hot potatoes might seem like a good idea for flavor absorption, but it actually causes the mayonnaise to break down and become oily, so let those potatoes cool to room temperature first.

Don’t forget to season your cooking water generously with salt (it should taste like the ocean), because this is your only chance to season the potatoes from the inside out, and under-seasoned potatoes make for bland potato salad no matter how much you adjust later.

For the best texture and flavor, make your potato salad at least 2-3 hours before serving so all the flavors can blend together, and always taste and adjust the seasoning right before serving since cold foods need more salt than you’d think.

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What to Serve With Potato Salad?

Potato salad is a total crowd-pleaser at any barbecue or picnic, and it pairs perfectly with just about any grilled meat you can think of. I love serving it alongside burgers, hot dogs, grilled chicken, or ribs – basically anything that’s been cooked on the grill. It also goes great with fried chicken if you’re doing a more traditional picnic spread. Round out your meal with some corn on the cob, baked beans, or coleslaw, and you’ve got yourself a proper summer feast that’ll feed everyone at the table.

Storage Instructions

Refrigerate: Keep your potato salad covered in the fridge and it’ll stay fresh for 3 to 5 days. Since it has mayo and eggs, you’ll want to make sure it stays cold the whole time. If you’re bringing it to a party or picnic, keep it in a cooler with ice packs until you’re ready to serve.

Make Ahead: This is actually one of those dishes that tastes better the next day after all the flavors have had time to hang out together. You can make it a day or two before your gathering, just give it a good stir before serving since some liquid might settle at the bottom.

Serve: Always serve potato salad cold, and don’t leave it sitting out at room temperature for more than 2 hours (or 1 hour if it’s really hot outside). If there are leftovers after your event, get them back in the fridge as soon as possible to keep everything safe to eat.

Estimated Nutrition

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

• Calories: 4100-4400
• Protein: 70-80 g
• Fat: 250-270 g
• Carbohydrates: 400-420 g

Ingredients

For the base:

• 6 lb potatoes (I always use Yukon Gold for a creamier texture)
• 6 eggs (hard-boiled and diced into 1/2-inch pieces)
• 3 celery stalks
• 1/2 cup onion
• 1 tbsp dill (freshly chopped for best aroma)
• salt

For the dressing:

• 2.25 cups mayonnaise (I prefer Hellman’s for the classic flavor)
• 1 cup relish (I use Vlasic sweet pickle relish)
• 2.5 tbsp mustard
• 1 tbsp cider vinegar
• 1 tbsp celery seeds
• 1/2 tsp paprika
• 1/4 tsp garlic powder

Step 1: Prepare the Mise en Place and Start Boiling Potatoes

• 6 lb potatoes
• 6 eggs
• 3 celery stalks
• 1/2 cup onion
• 1 tbsp dill
• salt

Cut potatoes into quarters (leaving skin on for texture and nutrition) and place in a large pot of salted water.

Bring to a boil and let cook for 13-15 minutes until fork-tender.

While potatoes cook, hard-boil the eggs if not already done—place them in a separate pot of cold water, bring to a boil, remove from heat, cover, and let sit for 10 minutes before transferring to ice water.

Once cooled, peel and dice into roughly 1/2-inch pieces.

Dice the celery stalks and onion into small, uniform pieces so they distribute evenly throughout the salad.

Chop the fresh dill and set aside.

Step 2: Build the Creamy Dressing Base

• 2.25 cups mayonnaise
• 1 cup relish
• 2.5 tbsp mustard
• 1 tbsp cider vinegar
• 1 tbsp celery seeds
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• salt

In a large mixing bowl, combine mayonnaise, relish, mustard, cider vinegar, celery seeds, paprika, garlic powder, and a pinch of salt.

Whisk together until smooth and well-blended.

I like to let this mixture sit for a few minutes so the flavors can meld together—it makes a real difference in the final taste.

The dressing is now ready to coat the warm potatoes, which will help absorb all these flavors.

Step 3: Combine and Assemble the Potato Salad

• cooked potatoes from Step 1
• dressing mixture from Step 2
• diced eggs from Step 1
• diced celery from Step 1
• diced onion from Step 1
• fresh dill from Step 1

When potatoes are tender, drain them well and transfer to a large bowl.

While still warm, pour the dressing from Step 2 over the potatoes and gently fold together until every piece is coated.

The warm potatoes will absorb the dressing better than cold ones.

Add the diced eggs, celery, onion, and most of the fresh dill (reserving a small amount for garnish), folding gently to combine without breaking up the potatoes.

Taste and adjust seasoning with salt if needed.

I always fold rather than stir to keep the potatoes from becoming mushy—this keeps the texture pleasant and creamy without getting gluey.

Step 4: Finish and Chill

• reserved fresh dill
• paprika

Transfer the potato salad to a serving bowl or platter and smooth the top.

Garnish with the reserved fresh dill and a light dusting of paprika for color and aroma.

Refrigerate for at least 1-2 hours before serving to allow the flavors to develop and the salad to chill completely.

This resting time also helps the texture set properly.

Homemade Potato Salad with Egg for a Crowd

Delicious Homemade Potato Salad with Egg for a Crowd recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 22 servings

Calories 4250 kcal

Ingredients

  

For the base::

• 6 lb potatoes (I always use Yukon Gold for a creamier texture)
• 6 eggs (hard-boiled and diced into 1/2-inch pieces)
• 3 celery stalks
• 1/2 cup onion
• 1 tbsp dill (freshly chopped for best aroma)
• salt

For the dressing::

• 2.25 cups mayonnaise (I prefer Hellman's for the classic flavor)
• 1 cup relish (I use Vlasic sweet pickle relish)
• 2.5 tbsp mustard
• 1 tbsp cider vinegar
• 1 tbsp celery seeds
• 1/2 tsp paprika
• 1/4 tsp garlic powder

Instructions

 

• Cut potatoes into quarters (leaving skin on for texture and nutrition) and place in a large pot of salted water. Bring to a boil and let cook for 13-15 minutes until fork-tender. While potatoes cook, hard-boil the eggs if not already done—place them in a separate pot of cold water, bring to a boil, remove from heat, cover, and let sit for 10 minutes before transferring to ice water. Once cooled, peel and dice into roughly 1/2-inch pieces. Dice the celery stalks and onion into small, uniform pieces so they distribute evenly throughout the salad. Chop the fresh dill and set aside.
• In a large mixing bowl, combine mayonnaise, relish, mustard, cider vinegar, celery seeds, paprika, garlic powder, and a pinch of salt. Whisk together until smooth and well-blended. I like to let this mixture sit for a few minutes so the flavors can meld together—it makes a real difference in the final taste. The dressing is now ready to coat the warm potatoes, which will help absorb all these flavors.
• When potatoes are tender, drain them well and transfer to a large bowl. While still warm, pour the dressing from Step 2 over the potatoes and gently fold together until every piece is coated. The warm potatoes will absorb the dressing better than cold ones. Add the diced eggs, celery, onion, and most of the fresh dill (reserving a small amount for garnish), folding gently to combine without breaking up the potatoes. Taste and adjust seasoning with salt if needed. I always fold rather than stir to keep the potatoes from becoming mushy—this keeps the texture pleasant and creamy without getting gluey.
• Transfer the potato salad to a serving bowl or platter and smooth the top. Garnish with the reserved fresh dill and a light dusting of paprika for color and aroma. Refrigerate for at least 1-2 hours before serving to allow the flavors to develop and the salad to chill completely. This resting time also helps the texture set properly.