This Potato Salad with Boiled Egg is a simple, creamy side dish made with tender potatoes, perfectly boiled eggs, crunchy vegetables, and a flavorful mayonnaise dressing.
It’s the kind of classic salad that works for almost any occasion. Serve it alongside grilled chicken, burgers, sandwiches, barbecue dishes, or simply enjoy it chilled as a light meal.
The secret to a great potato salad is getting the potatoes tender without making them mushy, then allowing all the ingredients to chill together so the flavors have time to blend.
Why You’ll Love This Potato Salad
- Creamy and flavorful
- Easy everyday ingredients
- Perfect for potlucks and gatherings
- Can be prepared ahead of time
- Delicious served chilled
- Easy to customize
- Great alongside grilled meats and sandwiches
Ingredients
For the Salad
- 2 pounds potatoes
- 4 large eggs
- ½ cup finely chopped celery
- ¼ cup finely chopped red onion
- ¼ cup finely chopped dill pickles
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Dressing
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon pickle juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Salt, to taste
How to Make Potato Salad with Boiled Egg
1. Boil the Potatoes
Wash and peel the potatoes.
Cut them into evenly sized chunks, approximately 1-inch pieces.
Place the potatoes in a large pot and cover them with cold water.
Add a generous pinch of salt.
Bring the water to a boil, then reduce the heat slightly and cook for approximately 10–15 minutes, or until the potatoes are fork-tender.
Be careful not to overcook them.
You want the potatoes tender enough to eat but firm enough to hold their shape.
2. Drain and Cool the Potatoes
Drain the potatoes thoroughly.
Spread them out on a large plate or baking sheet and allow them to cool for several minutes.
Don’t leave them sitting in hot water because they will continue cooking and can become mushy.
For the best salad texture, allow the potatoes to cool until they are just warm or completely chilled.
3. Boil the Eggs
Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil.
Once boiling, reduce the heat slightly and cook for approximately 9–11 minutes.
Transfer the eggs immediately to a bowl of ice water.
Allow them to cool for at least 5 minutes.
Peel the eggs and chop them into bite-sized pieces.
You can reserve one egg to slice and use as a garnish.
4. Prepare the Dressing
In a medium bowl, whisk together:
- Mayonnaise
- Mustard
- Pickle juice
- Apple cider vinegar
- Sugar
- Garlic powder
- Paprika
- Black pepper
Taste and adjust the seasoning.
If you prefer a tangier salad, add a little more vinegar or pickle juice.
For a sweeter dressing, add another small pinch of sugar.
5. Combine the Vegetables
Place the cooled potatoes in a large mixing bowl.
Add the chopped celery, red onion, pickles, parsley, and green onions.
Add the chopped boiled eggs.
Gently toss everything together.
6. Add the Dressing
Pour the dressing over the potato mixture.
Using a large spoon or rubber spatula, gently fold everything together.
Don’t stir too aggressively because the potatoes can break apart.
A few broken potato pieces are perfectly fine—they can actually make the dressing extra creamy.
7. Chill
Cover the bowl and refrigerate for at least 1–2 hours before serving.
For the best flavor, allow it to chill for several hours.
The potatoes will absorb some of the dressing while the flavors become more balanced.
8. Garnish and Serve
Before serving, sprinkle the top with paprika and fresh parsley.
Arrange sliced boiled egg on top if desired.
Serve chilled.
Choosing the Best Potatoes
Several potato varieties work well.
Yukon Gold
Creamy, slightly buttery, and excellent for potato salad.
Red Potatoes
They hold their shape well and have a pleasant texture.
Russet Potatoes
Russets create a softer, starchier potato salad and absorb plenty of dressing.
For a salad where you want clearly defined potato pieces, waxier varieties such as red potatoes are a good choice.
Tips for Perfect Potato Salad
Start Potatoes in Cold Water
Starting the potatoes in cold water helps them cook more evenly.
Don’t Overcook
The potatoes should be tender but not falling apart.
Salt the Cooking Water
Seasoning the water allows the potatoes to absorb flavor while cooking.
Cool Before Adding the Dressing
Very hot potatoes can absorb too much dressing and make the salad greasy or overly soft.
Taste Before Serving
Potato salad often needs a final adjustment of salt, mustard, or acidity after chilling.
Easy Variations
Bacon Potato Salad
Add 4–6 strips of cooked, crispy bacon, crumbled into the salad.
Creamy Dill Potato Salad
Add 1–2 tablespoons fresh chopped dill and a little extra pickle juice.
Spicy Potato Salad
Add chopped jalapeño, cayenne pepper, or a little hot sauce to the dressing.
Healthier Potato Salad
Replace part of the mayonnaise with plain Greek yogurt.
A mixture of half mayonnaise and half Greek yogurt creates a creamy dressing with a slightly tangy flavor.
Crunchy Potato Salad
Add chopped cucumber, bell pepper, or extra celery for more crunch.
How to Make the Eggs Perfectly
For easy-to-peel boiled eggs, use eggs that aren’t extremely fresh if possible.
After cooking, immediately transfer them to ice water.
Once chilled, gently tap the shell all over and peel under cool running water if necessary.
What to Serve With Potato Salad
This salad is especially good with:
- Grilled chicken
- Roasted chicken
- Burgers
- Grilled beef
- Barbecue dishes
- Sandwiches
- Fried chicken
- Grilled vegetables
- Corn on the cob
It also makes a wonderful addition to a picnic or potluck table.
Make-Ahead Instructions
Potato salad is an excellent make-ahead side dish.
Prepare it several hours before serving and keep it refrigerated.
Making it ahead gives the flavors time to develop.
If the salad seems slightly dry after refrigeration, stir in a tablespoon or two of mayonnaise before serving.
Storage
Keep potato salad refrigerated in a covered container.
For food safety and best quality, use it within 3–4 days.
Don’t leave mayonnaise-based potato salad sitting at room temperature for extended periods, especially during warm weather.
If serving outdoors, keep the bowl chilled and return leftovers to the refrigerator promptly.
Frequently Asked Questions
Can I make potato salad the night before?
Yes. Overnight refrigeration allows the flavors to develop and makes the salad especially convenient for gatherings.
Why is my potato salad watery?
Excess water can come from under-drained potatoes or watery vegetables. Drain the potatoes thoroughly and allow them to cool before mixing.
Can I leave the potato skins on?
Yes. Red and Yukon Gold potatoes have thin skins that can be left on if you prefer a more rustic salad.
Can I use Miracle Whip instead of mayonnaise?
Yes, although it will produce a sweeter and slightly different flavor.
How many eggs should I use?
Four eggs provide a good balance for about 2 pounds of potatoes, but you can add more if you love boiled eggs.
Can I make it without mustard?
Yes. Simply omit the mustard and increase the pickle juice or vinegar slightly to maintain some tanginess.
Recipe at a Glance
Recipe: Potato Salad with Boiled Egg
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 1–2 hours
Total Time: About 1 hour 35 minutes
Servings: 6–8
Course: Side Dish
Main Ingredients: Potatoes and boiled eggs
Best Served: Chilled
Final Thoughts
This Potato Salad with Boiled Egg is a classic side dish that proves simple ingredients can make an incredibly satisfying recipe. Tender potatoes, creamy mayonnaise dressing, chopped boiled eggs, crunchy celery, tangy pickles, and fresh herbs come together for a delicious combination of textures and flavors.
The best part is that you can easily adapt it to your family’s preferences. Make it extra creamy, add bacon, increase the mustard, add fresh dill, or give it a little heat with jalapeño or hot sauce.
Prepare it ahead, let it chill, and serve it alongside your favorite grilled or roasted dishes for an easy homemade side everyone can enjoy.
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Potato Salad with Boiled Egg – Creamy, Classic & Easy Recipe
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Make this creamy Potato Salad with Boiled Egg using tender potatoes, chopped eggs, crunchy celery, pickles, and a tangy mayonnaise dressing. Perfect for picnics and potlucks.