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Classic Potato Salad with Eggs

Classic potato salad with eggs—tender russet cubes and chopped hard-boiled eggs coated in a creamy mustard-mayo dressing. A traditional recipe that chills for the right texture so the flavors meld for picnics and potlucks.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes peeled and cubed
  • 15 min salt and pepper to taste
Eggs and vegetables
  • 4 hard-boiled eggs chopped
  • 0.5 cup celery diced
  • 0.25 cup onion finely diced
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 0.25 tsp salt and pepper to taste to taste
Garnish
  • 1 paprika for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a large pot of water to a boil and add the cubed russet potatoes; boil until tender, about 15 minutes, then drain.
  2. Cool the drained potatoes until no longer hot, leaving them ready to combine.
Build the salad
  1. Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and finely diced onion to a large bowl.
  2. Whisk mayonnaise, yellow mustard, white vinegar, sugar, and salt and pepper until smooth.
  3. Pour the dressing over the potato mixture and fold gently until evenly coated, keeping the egg pieces intact.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so the flavors set and the dressing thickens slightly.
  2. Before serving, garnish with paprika for a bright color cue.

Notes

For the best texture, cool the potatoes fully before mixing so the dressing doesn’t turn runny. Store covered in the refrigerator up to 4 days; the salad can be frozen up to 1 month, but the mayo may separate when thawed. For a lighter option, use Greek-yogurt mayonnaise in equal amount to reduce total fat while keeping a creamy finish.