There’s something undeniably comforting about a chilled bowl of creamy potato salad on a warm day. With tender chunks of potato, just the right amount of tang, and the richness of chopped boiled eggs, this dish is a classic for a reason.

This easy potato salad with eggs has been my go-to for family picnics and weekend barbecues for years. It’s simple, satisfying, and hits that nostalgic note every single time. Best of all, it uses pantry staples and comes together quickly — no fancy ingredients required.

Let’s dive into why this timeless side dish deserves a spot at your next gathering.

Why You’ll Love This Easy Potato Salad With Eggs

Get ready to fall in love with a true crowd-pleaser. This easy potato salad with eggs is as delicious as it is dependable, making it a must-have for holidays, potlucks, and everything in between.

First, it’s incredibly easy to make. You don’t need any special skills in the kitchen — just boil, chop, mix, and chill. It’s the kind of recipe you can memorize after making it once.

It’s also wonderfully budget-friendly. Potatoes and eggs are some of the most affordable ingredients you can buy, and the rest of the ingredients are probably already in your fridge or pantry.

This potato salad is a make-ahead dream. In fact, it tastes even better after a few hours in the fridge, when the flavors have had time to mingle. That makes it perfect for stress-free entertaining.

And let’s not forget how customizable it is. You can add pickles, swap the mustard, or toss in some herbs — the base is so solid, it welcomes all kinds of additions.

Whether you’re serving it alongside grilled burgers or packing it up for a picnic in the park, this recipe is guaranteed to please.

Ingredients Notes

What makes this potato salad special is how a few humble ingredients come together to create something greater than the sum of its parts. Each item plays a role in building layers of flavor and texture.

Potatoes are the star of the show. I like to use Yukon Golds for their buttery texture and thin skin, which means no peeling necessary. They hold their shape well after boiling but still have that perfect, creamy bite. If you only have russets or red potatoes, those will work too — just be mindful that russets can break down more easily.

Eggs bring richness and substance to this salad. Hard-boiled and chopped, they add a creamy texture that balances the starchiness of the potatoes. I usually boil an extra egg or two just in case one cracks — plus, a little extra egg never hurts.

Mayonnaise is what binds it all together. It gives the salad that luscious, creamy consistency we all expect. Use a good quality mayo here — it really makes a difference. For a lighter version, you can substitute half with Greek yogurt or sour cream.

Mustard adds the tangy kick that cuts through the creaminess. I prefer yellow mustard for that classic flavor, but Dijon brings a touch of sophistication if you’re feeling fancy. A little goes a long way, so taste and adjust as you go.

Celery and onions provide the crunch that contrasts beautifully with the softness of the potatoes and eggs. I love using finely chopped celery for a fresh bite and red onion for a bit of sweetness and color. If raw onion is too strong for your taste, soak the chopped pieces in cold water for a few minutes before mixing.

As far as equipment goes, all you need is a large pot for boiling, a mixing bowl, a sharp knife, and a spoon or spatula for folding everything together. Nothing fancy required!

How To Make This Easy Potato Salad With Eggs

Making this potato salad is as straightforward as it gets. The key is to prep your ingredients ahead of time and let the salad chill for the best flavor.

Start by boiling your potatoes in salted water until they’re fork-tender. Depending on the size of your chunks, this usually takes around 10 to 12 minutes. Once done, drain and let them cool slightly before adding them to the bowl. Warm potatoes absorb the dressing better, but you don’t want them to be piping hot.

While the potatoes are cooking, bring another pot of water to a gentle boil and lower in your eggs. Boil for about 10 minutes for fully set yolks. After boiling, transfer them immediately to an ice bath to stop the cooking and make peeling easier.

Once your eggs are peeled and chopped, add them to a large mixing bowl along with the cooled potatoes. From here, it’s all about building that creamy, tangy dressing. Add your mayonnaise, mustard, a pinch of salt, a little pepper, and fold everything together gently.

Now stir in your finely diced celery and onions, mixing just until everything is evenly coated. Give it a taste — you might want to add a splash of vinegar or a pinch of sugar depending on your preference.

Cover the bowl and let it chill in the fridge for at least an hour before serving. This helps the flavors meld and gives the salad its signature texture.

From start to finish, you’re looking at about 30 to 40 minutes, including chill time. It’s easy enough to whip up in the afternoon and have ready by dinnertime.

Storage Options

Potato salad stores beautifully and can be made a day in advance without losing its appeal. In fact, it often tastes better the next day!

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days, though be sure to stir it before serving to redistribute any dressing that may have settled at the bottom.

If you’re transporting the salad for a picnic or cookout, make sure it stays cold. Pack it in a cooler or place the bowl over a bed of ice to keep it food-safe.

Freezing is not recommended for this recipe, as the mayonnaise-based dressing can separate and turn watery when thawed. This is definitely a dish best enjoyed fresh or refrigerated.

To rehydrate any leftovers that seem a little dry, simply stir in a spoonful of mayo or a splash of milk before serving again.

Variations and Substitutions

This potato salad is a blank canvas, ready for your personal twist. Don’t be afraid to play around with ingredients based on your taste or what you have on hand.

If you love a bit of tang and crunch, try adding chopped dill pickles or sweet relish. These little extras give the salad that classic deli-style flavor.

For a Southern-style version, stir in a bit of paprika and chopped green olives. This gives the salad a savory, briny kick that’s hard to resist.

Want a lighter version? Swap half the mayonnaise for Greek yogurt or light sour cream. It still tastes creamy and satisfying but with fewer calories and a bit more tang.

Not a fan of raw onions? Try using scallions or chives instead. They’re milder and add a nice fresh pop of color.

You can even make this recipe vegetarian-friendly or egg-free by omitting the eggs entirely. The texture will be different, but it will still be delicious, especially with a few extra crunchy veggies added in.

The best part about this recipe is how adaptable it is. Once you’ve made it once, you’ll find yourself tweaking it each time to match the season, occasion, or just your current craving.