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Potato Egg Salad

Potato Egg Salad Recipe

If you are looking for a delightful and creamy dish, this Potato Egg Salad is a fantastic choice. Perfect for picnics, family gatherings, or even a light lunch, this salad combines the simplicity of boiled potatoes and eggs with a mix of flavorful ingredients for a refreshing treat. Easy to prepare but packed with taste, this Potato Egg Salad is sure to become a favorite in your recipe collection.

Tips to make the Potato Egg Salad recipe:

1. Use Fresh Ingredients: Always opt for fresh potatoes and eggs. Fresh ingredients ensure better flavor and texture. Boil the potatoes just until tender to avoid them becoming mushy.

2. Proper Cooling: After boiling, let the potatoes and eggs cool completely before mixing them into the salad. This helps the salad maintain a nice texture and avoids the dressing becoming runny.

3. Add Crunch: Adding chopped celery or pickles can give your salad an extra crunch. These additions not only add texture but also enhance the overall flavor of the salad.

4. Season Well: Don’t forget to season your salad with salt, pepper, and a bit of mustard. This enhances the taste without overpowering the other ingredients.

5. Customize Your Dressing: Mix mayonnaise with a bit of vinegar or lemon juice for a tangy dressing. You can also add some herbs like dill or chives to elevate the flavors.

How to Make Potato Egg Salad Recipe?

Potato Egg Salad Recipe

Potato Egg Salad Recipe

Michelle Kim
Follow this recipe to prepare a classic Potato Egg Salad, a hearty and flavorful dish that combines potatoes, hard-boiled eggs, and a creamy dressing.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal


  • 1 Large pot For boiling the potatoes and eggs
  • 1 Mixing bowl


  • 500 g Potatoes Peeled and diced
  • 4 Eggs Hard-boiled and chopped
  • 1 cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Apple cider vinegar
  • 1 cup Celery Chopped
  • 1/2 cup Red onion Finely chopped
  • to taste Salt
  • to taste Black pepper
  • 1 tbsp Fresh parsley Chopped, for garnish


  • Place the diced potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool.
  • In another pot, place the eggs, cover with water, and bring to a boil. Once boiling, cook for 10 minutes. Drain and transfer to cold water to cool. Peel and chop the eggs.
  • In a mixing bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Mix well.
  • Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl. Mix until well combined.
  • Season with salt and black pepper to taste.
  • Garnish with fresh parsley before serving.


For added flavor, you can include chopped pickles or a spoonful of pickle relish. Adjust seasoning to your preferred taste.


Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 3gCholesterol: 170mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 30000IUVitamin C: 12.4mgCalcium: 400mgIron: 0.3mg
Keyword Comfort food, Creamy, Hearty, Potato Egg Salad, Simple
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