How To Make Potato Salad with Eggs and Creamy Dressing

 

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A Classic, Comforting Recipe Made with Simple Ingredients Everyone Loves

Learn how to make the best potato salad with eggs and creamy dressing using simple ingredients. This easy, comforting recipe is perfect for BBQs, holidays, or any gathering!

There’s Something Special About Homemade Potato Salad

When the warm weather rolls in, there’s one dish that always makes an appearance at every family gathering, BBQ, and potluck—potato salad with eggs and creamy dressing. It's hearty, nostalgic, and oh-so-satisfying. Whether you’re feeding a crowd or meal-prepping for the week, this classic side dish hits all the right notes.
If you've ever felt intimidated by making potato salad from scratch, don’t worry. This recipe is easy to follow, doesn’t require fancy ingredients, and comes together quickly. Plus, the results? Always a hit!

Why This Potato Salad Recipe Works

Before we dive into the recipe, let’s talk about why this version stands out:

• Simple pantry ingredients

• Creamy, tangy, and well-balanced dressing

• Perfectly cooked potatoes and eggs

• Great make-ahead option

• Versatile—easy to tweak to your taste

With a blend of creamy mayonnaise, zesty mustard, tender potatoes, and perfectly boiled eggs, this salad brings both flavor and comfort to the table.

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Ingredients You’ll Need

Here’s what you’ll need for the best potato salad with eggs and creamy dressing:

• 2 pounds of Yukon Gold or Russet potatoes (peeled and diced)

• 4 large eggs (hard-boiled)

• 1/2 cup mayonnaise (use full-fat for the best flavor)

• 2 tablespoons Dijon or yellow mustard

• 1 tablespoon apple cider vinegar or white vinegar

• 1/2 cup finely chopped celery

• 1/4 cup chopped red onion or green onions
•
• 1/4 cup chopped pickles or relish (optional but adds zing)

• Salt and black pepper to taste

• Paprika and chopped fresh parsley for garnish (optional)

Step-By-Step Instructions

1. Boil the Potatoes

Start by placing diced potatoes into a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then lower the heat and simmer for about 10–12 minutes, or until the potatoes are fork-tender.

Pro Tip: Don’t overcook—mushy potatoes can ruin the texture.

2. Hard-Boil the Eggs

While the potatoes cook, place eggs in another pot and cover with water. Bring to a gentle boil, then cover, remove from heat, and let sit for 10–12 minutes. Then place them in an ice bath for easy peeling.

3. Prepare the Dressing

In a large bowl, whisk together mayonnaise, mustard, and vinegar. Add a pinch of salt and black pepper. Taste and adjust to your preference—add a bit more mustard for extra tang or a touch of sugar for sweetness if desired.

4. Mix It All Together

Drain the potatoes and let them cool slightly. Chop the eggs and add them to the bowl with the dressing. Gently fold in the potatoes, celery, onions, and pickles.
Transition tip: If your potatoes are still warm, they’ll absorb more of the dressing and become even more flavorful.

5. Chill and Serve

Cover the bowl and refrigerate for at least 1 hour, preferably 2–3 hours, to let all the flavors meld beautifully. Right before serving, give it a gentle stir and sprinkle with paprika and parsley for a pop of color.

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Customizing Your Potato Salad

One of the best things about potato salad is its adaptability. Here are some delicious add-in ideas:

• Crispy bacon bits for crunch and savoriness

• Chopped dill or chives for a fresh herbaceous note

• A spoonful of sour cream or Greek yogurt for a tangy twist

• Chopped pickled jalapeños for a spicy kick

The beauty is, once you master the base, you can get creative depending on your mood or the season.

Make-Ahead Tips and Storage

Potato salad is a perfect make-ahead dish, making it ideal for parties or meal prep. Just follow these storage tips:

• Store in an airtight container in the fridge for up to 4 days

• Avoid freezing—it changes the texture of both the potatoes and the dressing

• Stir before serving to revive the creamy consistency

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Pro Tip: Always keep potato salad cold, especially during outdoor gatherings. Place the serving bowl inside another bowl of ice if needed.

What to Serve With Potato Salad

This creamy, eggy potato salad pairs wonderfully with:

• Grilled meats (chicken, ribs, burgers, or sausages)

• Roasted vegetables

• Sandwiches or sliders

• Fried chicken or baked tofu

It’s a side that never steals the spotlight but makes every main dish shine just a little brighter.

Final Thoughts: A Comfort Dish That Brings People Together

Making this potato salad with eggs and creamy dressing isn’t just about following a recipe—it’s about reviving a dish that’s often passed down through generations. It’s about comfort, connection, and sharing good food with the people you care about.

Whether you're planning a cookout, prepping lunch for the week, or just craving a nostalgic bite, this potato salad delivers every single time. It's one of those dishes that makes everyone say, "Who made this? I need the recipe!"

So now you know—you did.

Don’t Forget to Pin It for Later!

Save this recipe on Pinterest so you can come back to it anytime!

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