Egg Potato Salad

This Egg Potato Salad is creamy, crunchy, and delicious! It’s the perfect side dish for your summer BBQ, family gatherings, potlucks and picnics. Easy to make and prep ahead, the flavors get better the longer it sits!

Labor Day weekend is synonymous with get togethers and barbeques. Enter this egg potato salad as a must make recipe for your gathering. There’s something about this classic recipe and whether you’re here to debate adding eggs in or not, believe me when I tell you they really do add something to the salad. I just hope you love hard-boiled eggs as much as I do!

Potatoes are one of the most versatile foods around! Whether it’s a classic baked potato, twice-baked, or smashed, I love potatoes in all forms. As a dietitian & diabetes educator, I’m often asked if they’re ‘healthy’ or ‘isn’t the sweet potato better for you?’ Truth? All foods fit! Over the ages, potatoes have gotten a bad rap (in my opinion) as they’re commonly eaten as potato chips and/or fries. Both are equally delicious, however, my encouragement is to eat food in different forms and explore different tastes. Nothing wrong with a good old French fry now and then, however, if that’s the only way you’re eating potatoes, maybe that’s the actual problem.

Back to the egg potato salad recipe. I used mayonnaise in this recipe. Sometimes I’ll use Greek yogurt in certain recipes, however, keeping it traditional here with mayonnaise. Many might ask as a dietitian why am I doing that? Keep in mind fat provides flavor, helps absorb different vitamins and minerals, and also helps our food taste better. Using a non-fat Greek yogurt here isn’t going to provide the same flavor. Not trying to make a recipe ‘healthier’ here, some things are better left as they are. In my version I use less than what I’ve seen! Here is my version of a traditional Egg Salad Recipe. Enjoy!

Ingredients: Egg Potato Salad

1. Potato – Yukon Gold – the only one to use for potato salad (in my opinion). Red potatoes are also an option, however, the Yukon will provide the creamiest flavor. Additionally, they hold their shape well after cooking and soak up the dressing easier.
2. Hard Boiled Egg – To add or not to add? In contrast, without, the potato salad will be okay. However, imagine having a deviled egg salad with potato salad mixed. Consider it the best of both worlds colliding!
3. Mayonnaise – I used a store bought version, however, I’m considering re-making this and making homemade mayonnaise. Now that would be phenomenal!
4. Mustard – Yellow Classic. Mustard will give a little tang and tartness to help make the flavors pop. Dijon mustard is not my favorite, nevertheless, if that’s a flavor profile you like, use that instead.
5. Celery – Used her for crunch and flavor, many recipes use celery seed as a spice. Keeping it real, it’s not one I have in my spice rack and it’s also quite expensive. Using the real deal here.
6. Red Onion – Soak in a bit of cold water to help remove the harsh bitter flavor. Using a red onion for a little pop of color, however, you could just use a white sweet onion as well.
7. Green Onion/Chives – Just used here as a garnish for a pop of color. Feel free to leave out.
8. Paprika – Also used as a garnish. That little extra color on top makes it feel traditional.

How To Make Egg Potato Salad

The hardest part about making this egg potato salad? Making sure your potatoes are all the same size. Why is this important you ask? You want your potatoes to cook at the same rate, so making sure they’re equal size is important. In this example, I used the smaller potatoes to ensure success. And they were buy one get one at the grocery store as well! After the potatoes cook and cool, you’re adding in the rest. Let it sit and really marry those flavors. And that’s it. Classic Egg Potato Salad for your next get together. Enjoy!

1. Cook your potatoes – Add your potatoes to cold water. Cover and heat to boiling. Reduce the heat and cook over medium heat until they’re easily pierced with a fork. My potatoes are a tad smaller and I’ll keep a watch on them to not over cook. Drain and set aside until they’re cool enough to handle.
2. Cook your eggs – Follow my method for how to cook perfectly cooked hard-boiled egg on the stove. Or if you have an Instant Pot you can follow the 5-5-5 method. Cook on high pressure for 5 minutes, release steam for 5 minutes, and then place in a cold water bath for 5 minutes. Once cooled, chop the eggs into smaller pieces and add to the potatoes.
3. Dice – your celery and onion and set aside. Remember to place the onion in some cold water to help offset the harshness (and then drain after 10 minutes). Add both to the potato mixture.
4. Mix – together the mayonnaise, mustard, vinegar, salt, and pepper. Fold into the potato mixture and season with any additional pepper and/or salt. Some recipes call for WAY more mayonnaise then I used (for the amount of potatoes). Use more at your discretion, however, I found 3/4 cup was plenty creamy (with the Yukon variety). Sprinkle with paprika for garnish.
5. Refrigerate – and let the flavors marry. Seen as the last step, know this is an important one. Helpful though because you can make this the day before!

Other Potato Recipes

• Rosemary Parmesan Potato Stacks
• Salt ‘n’ Vinegar Smashed Potatoes
• Melting Potatoes
• Twice-Baked Potatoes

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