There's something undeniably nostalgic about a bowl of creamy potato salad. The tender potatoes, the richness of hard-boiled eggs, and that perfect tangy dressing come together to create a dish that feels like summer, no matter the season.

I first made this Easy Potato Salad With Eggs for a backyard barbecue years ago, and it’s been my go-to ever since. It’s quick to whip up, budget-friendly, and always disappears first from the table – a true crowd-pleaser.

The best part? You probably have everything you need to make it already sitting in your kitchen. Let’s dive into why this classic belongs in your regular rotation.

Why You’ll Love This Easy Potato Salad With Eggs

Get ready to meet your new favorite side dish. This Easy Potato Salad With Eggs has everything you want: comfort, flavor, and simplicity in every bite.

First off, it’s incredibly easy to make. If you can boil potatoes and eggs, you can make this dish – no fancy equipment or culinary wizardry needed. It’s ideal for beginners and busy home cooks alike.

It’s also wonderfully budget-friendly. Made with pantry staples like potatoes, eggs, and mayo, you can serve a generous bowl without spending more than a few dollars. Whether you're cooking for a crowd or just making lunch for the week, this dish stretches far.

Make-ahead friendly? Absolutely. This potato salad actually gets better after a few hours in the fridge. The flavors meld beautifully, making it perfect for prepping the night before a party or picnic.

And let’s not forget how versatile it is. You can tweak it to suit your family’s tastes – add more crunch with celery, spice it up with paprika, or lighten it with Greek yogurt. No matter how you make it, it always delivers.

Now let’s take a closer look at what goes into this creamy, comforting classic.

Ingredients Notes

The magic of this Easy Potato Salad With Eggs lies in its everyday ingredients coming together in the most delicious way. Each one plays an essential role in the dish’s creamy texture and savory flavor.

Potatoes are the heart of this recipe. I recommend using Yukon Gold or red potatoes for their creamy texture and thin skin – no need to peel if you don’t want to. They hold their shape after boiling but are tender enough to soak in the dressing beautifully.

Eggs bring protein, richness, and a touch of that signature yellow hue to the mix. Hard-boiled to perfection and chopped into chunks, they add substance to the salad while balancing the creaminess of the dressing.

Mayonnaise is the base of the dressing. Choose a high-quality mayo for the best flavor, or go halfsies with sour cream or Greek yogurt if you want to lighten things up. A spoonful of yellow mustard adds just the right zip to cut through the richness.

Onions (I like red or green onions) give the salad a pop of color and a bit of bite. Dice them finely so they don’t overpower the other textures – they should complement, not compete.

A few simple pantry extras – salt, pepper, celery seed, and a touch of vinegar – help bring everything into balance. These little additions elevate the flavor without complicating the recipe.

As for tools, all you need is a large pot, a mixing bowl, and a sharp knife. A potato masher or fork can help break up larger chunks if you prefer a creamier texture.

How To Make This Easy Potato Salad With Eggs

Making this classic dish is as easy as it gets. Just a few steps and you’re well on your way to creamy, comforting goodness.

Start by boiling your potatoes. Scrub and chop them into bite-sized chunks, then place them in a large pot with salted water. Bring to a boil and cook until fork-tender – about 10-12 minutes depending on the size. Drain and let them cool completely.

While the potatoes are cooking, it’s the perfect time to boil your eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and let them sit, covered, for 10-12 minutes. Then transfer to an ice bath to cool before peeling and chopping.

In a large mixing bowl, prepare your dressing. Combine mayonnaise, mustard, vinegar, salt, pepper, and a pinch of celery seed. Whisk until smooth and creamy – give it a taste and adjust as needed.

Once the potatoes and eggs are cooled, add them to the bowl along with your finely diced onion. Gently fold everything together, taking care not to mash the potatoes too much unless you like a softer texture.

Cover and refrigerate for at least an hour, but ideally 3-4. This allows the flavors to meld and the salad to firm up for that perfect chilled bite. Serve cold with a sprinkle of paprika or fresh herbs if you’re feeling fancy.

All in all, this dish comes together in under 30 minutes of active time, and it tastes like you spent all afternoon on it.

Storage Options

Leftovers? You're in luck. This potato salad stores beautifully and might even taste better the next day.

To store, transfer the salad to an airtight container and keep it in the fridge. It will stay fresh for up to 4-5 days, though the texture may soften slightly after the second day.

If you're making it ahead for an event, prepare it the night before and give it a gentle stir before serving. The dressing may settle or separate a bit, but a quick mix will bring it back to life.

While potato salad isn’t freezer-friendly (the mayo and eggs don’t hold up well to freezing), it’s perfect for short-term storage.

To reheat? Don’t! This dish is best served chilled or at room temperature. Heating it will change the texture and flavor, so just take it out of the fridge a little while before serving.

Variations and Substitutions

One of the best things about this Easy Potato Salad With Eggs is how adaptable it is. Once you’ve mastered the base recipe, you can have fun customizing it to suit any occasion or craving.

For a lighter version, swap out half of the mayonnaise for Greek yogurt or sour cream. You’ll get the same creamy texture with a tangier, slightly healthier twist.

If you like extra crunch, toss in diced celery, pickles, or even crumbled crispy bacon. These add-ins bring great texture contrast and a burst of flavor.

Looking for more zing? A spoonful of Dijon mustard or a splash of pickle juice can take the dressing to the next level. It’s a small change that makes a big difference.

To make it vegetarian-friendly (no eggs), just leave out the eggs and add a handful of chopped avocado for richness. It changes the dish but keeps that creamy, satisfying feel.

And for those with dietary restrictions, this salad is easy to make gluten-free – just double-check your mayo and mustard brands to ensure they’re certified.

No matter how you make it, this is a dish that invites creativity. Try your own spin, and you might just stumble on a version that becomes your new signature.