Classic Potato Salad with Eggs

This creamy potato salad with eggs always takes me back to sunny afternoon picnics with my grandma. It is the dish that had everyone coming back for seconds. With tender chunks of Yukon Gold potatoes, creamy mayo dressing, and just the right tang from mustard and vinegar, this recipe never fails to bring that nostalgic comfort to the table.

Every time I bring this to a family gathering it disappears fast. My youngest niece always tries to sneak an extra scoop after dinner because she cannot get enough.

Ingredients

• Yukon Gold or red potatoes: adds creaminess and holds up well to mixing pick potatoes that feel heavy for their size and have no sprouts
• Hard-boiled eggs: brings richness and protein use eggs with a golden yolk for best color
• Mayonnaise: creates a luscious dressing choose full-fat for an extra silky salad
• Yellow mustard: brings brightness and classic flavor I sometimes swap in Dijon for subtle heat
• White wine vinegar or apple cider vinegar: lifts the flavors and balances all the richness fresh vinegar adds more punch
• Granulated sugar: rounds out the tang in the dressing
• Celery seed: adds aroma and a whisper of crunch go for fresh seeds for best flavor
• Celery stalks: keeps each bite crisp look for bright green, firm stalks with no browning
• Red onion or sweet onion: adds color and just enough bite soak if you prefer them more mild
• Fresh parsley: gives a pop of color and garden flavor grab a bunch that smells fragrant
• Salt and freshly ground black pepper: essential to bring all the flavors into balance
• Smoked paprika or chives (optional): for a pretty and flavorful finishing touch

Step-by-Step Instructions

Boil the Potatoes:

Drop potato cubes into a large pot. Cover with cold water and a little salt. Bring to a boil over high heat and then reduce to a gentle simmer. Let them cook for about twelve minutes until they are fork tender but not falling apart. Drain right away and let them cool until just warm.

Mix the Dressing:

In your largest mixing bowl, add mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper. Whisk until completely smooth. The dressing should taste balanced tangy sweetness a touch of savor.

Combine and Fold:

While potatoes are still just warm add them to the bowl. Add chopped eggs, celery, onion, and parsley on top. Gently fold using a broad spatula being careful not to mash the potatoes. Fold just until everything is combined and the dressing coats every piece.

Chill and Rest:

Taste and add more salt or pepper to your liking. Cover the bowl tightly and refrigerate for at least two hours so the flavors have time to meld. Overnight works even better.

Garnish and Serve:

Give the salad a gentle stir before serving. Sprinkle on smoked paprika or chopped chives for a flavorful and colorful touch. Serve chilled.

Save This

Potatoes are my favorite part of this recipe and I still remember grandma teaching me to let them cool just enough before mixing so they soak up all the good flavors. Once when my cousins and I snuck midnight snacks from the fridge we all agreed it tasted even better the next day.

Storage tips

Leftover potato salad keeps well covered in the fridge for up to four days. For best texture store in glass or a well-sealed container. If the dressing looks a bit thick after chilling stir in a tablespoon of milk or mayo to loosen it up.

Ingredient substitutions

If you do not have Yukon Gold potatoes red potatoes work great and hold their shape. Swap plain Greek yogurt for half the mayo for a tangier lighter salad. Red onions can be replaced with sweet onions or even green onions for mildness.

Serving suggestions

This potato salad pairs well with grilled chicken, burgers, or as part of a vegetarian spread with bean salads and fresh tomatoes. I sometimes spoon it onto toasted buns with extra chives for a picnic-friendly sandwich.

Cultural and historical context

Classic potato salad recipes have roots in German immigrant cooking and have evolved into a staple at every American summer table. My grandma always called hers Sunshine Salad because the yellow yolks made it look so cheerful.

Common Queries

→ How do you keep potatoes from getting mushy?

Simmer potatoes gently and stop cooking once they're just fork-tender. Draining and letting them cool helps retain the best texture.

→ Can you make this ahead?

Absolutely! Making it a day in advance actually improves the flavor as ingredients have time to meld.

→ What type of potato works best?

Yukon Gold or red potatoes hold their shape nicely and give a creamy texture while resisting mushiness.

→ How long does it last in the fridge?

Stored in an airtight container, it will stay fresh for up to 3 days while maintaining its flavor and texture.

→ What can you use instead of mayonnaise?

Try Greek yogurt or a mix of yogurt and sour cream for a lighter, tangy alternative to classic mayonnaise.

→ Is there a way to add more crunch?

Extra celery, radishes, or even diced pickles can boost the crunch and add a punch of flavor variety.