potato salad with eggs and mayonnaise recipe

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The Best potato salad with eggs and mayonnaise recipe

I’ve been making this potato salad with eggs and mayonnaise for years, and it’s always a hit with my family. It’s a classic recipe that’s easy to make and customize to your taste.

The combination of boiled potatoes, hard-boiled eggs, and a tangy mayonnaise-based dressing is a match made in heaven. I love how the creamy dressing coats the potatoes and eggs, making each bite feel rich and satisfying.

My kids adore this recipe, and it’s a staple at our family gatherings. I’ve even served it at picnics and barbecues, where it’s always a crowd-pleaser.

The best part is that it’s incredibly easy to make – just boil some potatoes, chop up some eggs, and mix everything together with some mayonnaise and herbs. You can’t go wrong with this simple yet delicious recipe.

Whether you’re looking for a quick lunch or a satisfying side dish for dinner, this potato salad is sure to please. Plus, it’s packed with nutrients from the potatoes and eggs, making it a relatively healthy option for those looking for a guilt-free snack or meal.

Classic Potato Salad with Eggs and Mayonnaise

Classic Potato Salad with Eggs and Mayonnaise

4.7 from 1288 votes

A creamy and comforting potato salad with hard-boiled eggs and mayonnaise. Perfect for picnics or a side dish for your favorite protein.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Salad Ingredients

2 lbs potatoes
4 large eggs
1 cup mayonnaise
1 tbsp white vinegar
1 tsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
1/2 cup chopped red onion
1/2 cup chopped celery
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Place the potatoes in a large pot and cover with cold water.
2Bring to a boil over high heat.
3Reduce heat to medium and let the potatoes simmer for 15-20 minutes, until they are tender and a fork can easily pierce through them.
4While the potatoes are cooking, place the eggs in a separate saucepan and cover with cold water.
5Bring to a boil over high heat.
6Once boiling, reduce heat to low and let the eggs simmer for 9 minutes.
7After 9 minutes, drain the hot water and run cold water over the eggs to cool them down.
8Peel the eggs once they are cool enough to handle.
9Drain the potatoes and let them cool slightly.
10Once cool enough to handle, peel the potatoes and cut them into cubes.
11Place the cubed potatoes in a large mixing bowl.
12In a separate bowl, whisk together mayonnaise, white vinegar, Dijon mustard, salt, and black pepper until well combined.
13Chop the hard-boiled eggs and add them to the bowl with the potatoes.
14Add the chopped red onion, chopped celery, and chopped parsley to the bowl.
15Pour the mayonnaise mixture over the potato mixture.
16Using a wooden spoon, gently fold the ingredients together until the potatoes are evenly coated with the mayonnaise mixture.
17Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled.

🔧Equipment

Large pot
Mixing bowl
Whisk
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 2.5g❤️Cholesterol: 95mg🧂Sodium: 750mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 8g

📝Notes

Tips: For a tangier potato salad, add a bit more vinegar. You can also add pickles or pickled onions for extra flavor.

Watch Video Of How Classic Potato Salad with Eggs and Mayonnaise Works

This potato salad with eggs and mayonnaise is an absolute winner in my household – my kids devour it every time! One of the best things about this recipe is its versatility – it’s perfect for potlucks, picnics, or even as an everyday side dish.

To store leftovers, simply refrigerate the salad in an airtight container for up to 3 days. When reheating, you can either serve it cold or warm it up by microwaving individual portions for 30-60 seconds.

For serving ideas, consider pairing this salad with grilled meats like burgers or hot dogs at your next backyard barbecue.

❓ Frequently Asked Questions About Potato Salad with Eggs and Mayonnaise

Q: What type of potatoes should I use for this recipe?

For this potato salad, I recommend using high-starch potatoes like Russet or Idaho. These types of potatoes will hold their shape well when boiled and will give your salad a nice texture.

Q: Can I use Greek yogurt instead of mayonnaise?

Yes, you can definitely use Greek yogurt as a substitute for mayonnaise in this recipe! Just keep in mind that the flavor will be slightly different – Greek yogurt has a tangier taste than mayonnaise – so you may want to adjust the amount of herbs or spices accordingly.

Q: How long do I need to boil the potatoes?

The ideal cooking time for boiling potatoes will depend on their size and thickness. As a general rule of thumb, I recommend boiling them until they’re tender when pierced with a fork – usually around 10-15 minutes.

Q: Can I make this recipe ahead of time?

This potato salad is perfect for making ahead of time! You can prepare the ingredients up to 24 hours in advance and store them in separate containers until you’re ready to assemble the salad.

Q: Is this recipe suitable for vegetarians?

This potato salad is vegetarian-friendly, but if you’re looking for an egg-free version, you can simply omit the hard-boiled eggs from the recipe.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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