A spoonful of creamy, tangy bliss is what greets you with a classic potato salad with egg, the kind that balances waxy potato bites, velvety mayo, and chopped hard-boiled eggs into a textural hymn.
The potatoes hold gentle firmness, the eggs add silk and richness, and a bright dressing cuts through with acidity and crunch from celery or onion.
It’s a must-make for picnics and dinner sides because it’s comforting, reliably simple, and endlessly adaptable.
Classic Potato Salad with Egg
Equipment
- Large pot – for boiling potatoes and eggs evenly
- Mixing bowl – to combine dressing and ingredients
- Chef's knife – for precise chopping of eggs and herbs
- Slotted spoon – to transfer potatoes without excess water
Ingredients
- 900 g 2 lb waxy potatoes, chopped
- 200 g 3/4 cup mayonnaise
- 120 g 1/2 cup sour cream
- 60 g 1/4 cup dill pickle relish
- 4 large eggs cooked and chopped
- 60 g 1/2 cup celery, diced
- 70 g 1 small red onion, minced
- 15 g 1 tbsp Dijon mustard
- 15 g 1 tbsp white wine vinegar
- 5 g 1 tsp kosher salt
- 2 g 1/2 tsp black pepper
- 15 g 1 tbsp chopped parsley
Instructions
- Place potatoes in a large pot and cover with cold water by 2 cm / 1 inch. Add 1 tsp salt and bring to a simmer over medium-high heat. Cook until tender when pierced, 12-15 minutes; potatoes should yield but still hold their shape.
- While potatoes simmer, place eggs in a small pot and cover with cold water. Bring to a gentle boil, then remove from heat and let sit covered for 10 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, peel, and chop.
- Drain potatoes, return to the warm pot off the heat for 1 minute to evaporate excess moisture. Cool slightly until warm, then transfer to a mixing bowl. Warm potatoes accept dressing without becoming gluey.
- In a separate bowl combine mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper. Whisk until smooth and glossy; note the bright, tangy aroma of the dressing.
- Add chopped celery, red onion, dill pickle relish, and most of the parsley to the warm potatoes. Gently fold in the dressing until potatoes are coated but still in distinct pieces, keeping texture contrast alive.
- Fold in chopped hard boiled eggs carefully to avoid breaking yolks into paste. Taste and adjust salt, pepper, or vinegar. The mixture should feel creamy with bursts of acidity and crunch.
- Chill the salad for at least 1 hour to let flavors marry. Serve cold or slightly chilled, garnished with remaining parsley and a sprinkle of paprika if you like a visual pop.
Notes
- Potato choice: Waxy varieties like Yukon Gold keep their shape and create a clean bite.
- Egg timing: Slightly undercook eggs for creamier yolks if you prefer a silkier texture.
- Make ahead: Flavor improves after a few hours; store covered in the fridge up to 3 days.
Why We Love This Classic Potato Salad With Egg Recipe?
- Texture contrast: Waxy potatoes keep tender, intact pieces, while chopped hard-boiled eggs add soft creaminess so each bite has a pleasing mouthfeel.
- Balanced fat and acid: The mayonnaise and sour cream create a silky coating that carries flavor, while vinegar and mustard cut through the richness and prevent flatness.
- Layered aromatics: Celery and red onion contribute crisp, vegetal notes and sulfurous bite that brighten the overall profile.
- Make-ahead synergy: Resting allows flavors to meld and mellow, producing a cohesive, harmonious dish that tastes better after a short chill.
What Flavors Build This Potato Salad with Egg?
- 900 g (2 lb) waxy potatoes: hold shape due to lower amylose content and provide a creamy interior texture.
- 200 g (3/4 cup) mayonnaise: emulsified oil and egg yolk give stable creaminess and mouth-coating fat.
- 120 g (1/2 cup) sour cream: lactic acid adds tang and smooths texture via protein interactions.
- 60 g (1/4 cup) dill pickle relish: acetic acid and salt deliver brightness and crunchy particles for contrast.
- 4 large eggs, cooked (about 200 g when cooked): proteins in eggs set firm, yolks add lipid-rich creaminess.
- 60 g (1/2 cup) celery: crisp cell structure provides fresh crunch and mild bitterness to balance fat.
- 70 g (1 small) red onion: volatile sulfur compounds give piquancy and aromatic lift.
- 15 g (1 tbsp) Dijon mustard: contains mucilage and mustard oil that stabilize emulsions and add depth.
- 15 g (1 tbsp) white wine vinegar: acid brightens flavors by protonating taste receptors.
- 5 g (1 tsp) kosher salt: enhances flavors via sodium ion interaction with taste molecules.
- 2 g (1/2 tsp) black pepper: aromatic terpenes add heat and complexity.
- 15 g (1 tbsp) fresh parsley: provides fresh chlorophyll notes and visual contrast.
Kitchen Tools You’ll Need
- Large pot: for boiling potatoes and eggs evenly.
- Mixing bowl: to combine ingredients without crowding.
- Chef’s knife: for clean, consistent chopping.
- Slotted spoon: to lift potatoes while leaving excess water behind.
Heat, Peel, Mash: How to Assemble Potato Salad That Sings?
- Prep the potatoes by scrubbing and cutting into 2.5 cm / 1-inch chunks. Place them in cold water to ensure even cooking and bring to a gentle simmer. You’ll smell the faint, earthy aroma as they cook.
- Cook until they yield to a fork but still hold shape, about 12-15 minutes. Drain and return to the warm pot for one minute to let steam evaporate so the dressing doesn’t get watered down.
- Bring eggs to a boil in cold water, then remove from heat and let sit covered for 10 minutes for fully set yolks. Shock in ice water; the cold smell is clean and neutral-peel and chop when cool.
- Whisk together mayonnaise, sour cream, Dijon, vinegar, salt, and pepper. The dressing should be glossy and thick, with a bright, tangy perfume that will anchor the salad.
- Toss warm potatoes with most of the dressing, so they soak up flavor but remain distinct. You’ll feel the coating cling to the potato surfaces without turning pasty.
- Add celery, red onion, and dill pickle relish for crunch and bursts of salinity. Fold gently to preserve textures; listen for the subtle scrape of vegetables against the bowl.
- Carefully fold in chopped hard-boiled eggs, keeping yolk pieces intact for pockets of richness. Taste and adjust seasoning with salt, pepper, or a squeeze of vinegar if it needs a lift.
- Chill for at least 1 hour to let the flavors marry. Serve cold or slightly chilled with a sprinkle of parsley. The aroma will be mellowed and cohesive, and each bite will hit cream, acid, and crunch.
Kitchen Confessions: Pro Tricks for Fluffy, Never-Soggy Egg Salad
Salt the water for potatoes
Salting the cooking water seasons potatoes from the inside out, which prevents underseasoned, flat-tasting bites. Add salt when the water is cold so it distributes evenly as it heats.
Warm potatoes marry dressing better
Tossing the dressing into warm potatoes lets them absorb flavor without breaking down into mush. The slight warmth also relaxes starches, so the surface accepts the emulsion.
Chill, but not too long
Chilling for at least an hour improves cohesion, but beyond three days, the texture and brightness decline. Store in an airtight container and taste before serving; you may want to freshen with a splash of vinegar.
Egg texture control
For creamier yolks, reduce the sit time to 8 minutes before the ice bath. For fully firm yolks, use 11-12 minutes. Adjust based on how prominent you want the yolk’s silkiness to be.
How to store classic potato salad with egg?
- Room temperature: Do not leave more than 2 hours out in warm conditions, especially with eggs and mayonnaise.
- Fridge: store in an airtight container for up to 3 days; flavors meld, but texture softens over time.
- Freezing is not recommended, as mayonnaise and potatoes may separate and become watery when thawed.
Variations and Substitutions
- Swap mayo for Greek yogurt for a tangy, lower-fat dressing and a protein boost.
- Add chopped dill and capers for a briny, herbal lift reminiscent of potato salad with anchovy-free tartness.
- Fold in chopped cooked bacon and scallions for smoky-salty crunch.
- Make it lighter by replacing half the potatoes with cooked cauliflower florets for fewer carbs.
Nutrition Information
This dish is moderate in calories with good protein from eggs and balanced carbohydrates from potatoes. It provides vitamin C, potassium, and B vitamins.
Gluten-free and nut-free; not dairy-free unless you omit sour cream. Not strictly keto-friendly due to potatoes.
Frequently Asked Questions
Stored in an airtight container, it stays fresh for 3 days. Taste before serving and add a splash of vinegar if it needs brightening.
Yes, make it several hours to a day ahead. Chilling allows flavors to meld, but keep it under 3 days for the best texture.
You can, but russets are fluffier and may break down; waxy varieties like Yukon Gold or red potatoes hold shape better.
Only for short periods. Don’t leave it out more than 2 hours in warm weather due to mayonnaise and eggs; keep chilled on ice when possible.
