Perfect Classic Potato Salad with Egg

There’s just something about a summer barbecue, isn’t there? The smell of the grill, the sound of laughter, and of course, those essential sides! For me, it always brings back memories of my mom’s get-togethers, where food was always the centerpiece, connecting everyone. This classic potato salad with egg is exactly that kind of dish. It’s creamy, packed with flavor from the eggs and just the right zing from the pickles, and honestly, it’s the perfect partner for anything coming off the grill. It’s the kind of recipe that just feels like home, and I can’t wait for you to try it!

Why You’ll Love This Classic Potato Salad with Egg

Seriously, this potato salad is a winner for so many reasons:

• It’s ridiculously easy to whip up, even on a busy Saturday.
• That creamy, dreamy dressing? It’s a total crowd-pleaser.
• Perfect for all your summer get-togethers, from barbecues to picnics.
• The eggs add such fantastic texture and richness.
• It’s got that perfect balance of tangy and savory flavors.
• Plus, it’s a quick potato salad that always hits the spot!

Ingredients for Your Classic Potato Salad with Egg

Alright, let’s talk about what you’ll need to make this dream of a potato salad. It’s all about good, fresh ingredients. You’ll want about 2 pounds of Yukon Gold potatoes – those are my faves because they hold their shape so well. Make sure to peel them and cut them into nice, bite-sized 1-inch cubes. We’ll also need a half cup of mayo, a quarter cup of sour cream for that extra creaminess, and about 2 tablespoons of Dijon mustard for a little kick. Sweet pickle relish is a must, too – about 2 tablespoons. And don’t forget the fresh herbs: dill and parsley, around a tablespoon of each, chopped up. Of course, salt and pepper to taste (start with half a teaspoon of salt and a quarter teaspoon of pepper). Then, the stars of the show: 4 hard-boiled eggs, chopped, and about a quarter cup of finely chopped red onion. A sprinkle of fresh chives at the end makes it look pretty, too!

SAVE IT

Step-by-Step Guide to Making Classic Potato Salad with Egg

Okay, so making this classic potato salad with egg is pretty straightforward, but there are a few little tricks to make it absolutely perfect. Trust me, it’s worth the tiny bit of effort!

Preparing the Potatoes

First things first, let’s get those potatoes ready. Pop your cute little cubed Yukon Golds into a big pot. Cover them with cold water, just enough to make sure they’re submerged. A tiny pinch of salt in the water helps them out. Now, bring it all to a rolling boil over medium-high heat. You want them to be tender when you poke them with a fork, but not mushy! That usually takes about 15 to 20 minutes. Once they’re perfect, drain them really well and let them hang out and cool down just a bit. We don’t want them piping hot when we mix everything up.

Creating the Creamy Dressing

While the potatoes are cooling, let’s whip up that dreamy dressing that makes this potato salad so special. Grab a big bowl – this is where all the magic happens! Whisk together your mayonnaise and sour cream; this combo is key for that ultimate creamy texture. Then, stir in the Dijon mustard for a little zing, the sweet pickle relish for that classic taste, and your fresh dill and parsley. Season it up with salt and pepper. Give it all a good whisk until it’s nice and smooth. You want it to be perfectly blended!

SAVE IT

Combining and Chilling Your Potato Salad

Now for the fun part! Gently add those slightly cooled potatoes, the chopped hard-boiled eggs, and all that finely chopped red onion into your bowl of dressing. Use a big spoon or spatula to gently fold everything together. Be careful not to mash those potatoes! You just want everything to be coated in that delicious dressing. Once it’s all mixed, cover the bowl tightly. Pop it into the fridge and let it chill for at least an hour. This is super important, as it lets all those wonderful flavors get to know each other and really meld together. It makes a huge difference!

Garnishing and Serving

Just before you’re ready to serve this amazing potato salad, give it a final little sprinkle of those fresh chives. They add such a pretty pop of green and a nice subtle oniony flavor. Now it’s ready to be the star of your summer spread!

Tips for the Best Classic Potato Salad with Egg

You know, sometimes the smallest things can make a HUGE difference in a potato salad. Here are a few of my little secrets to making this classic potato salad with egg absolutely perfect every time:

• Potato Patience: Don’t overcook those potatoes! You want them tender, yes, but still firm enough to hold their shape when you mix everything. A gentle poke with a fork is your best friend here.
• Don’t Skip the Chill: Letting it sit in the fridge for at least an hour is non-negotiable. It’s like letting the flavors have a little party together, and the salad tastes so much better when all those flavors have time to meld.
• Gentle Mixing is Key: Treat those potatoes with respect! No vigorous stirring or you’ll end up with potato mush. A gentle fold with a big spoon is all you need to coat everything evenly.
• Taste and Adjust: Before you chill it, always taste your dressing! Does it need a tiny bit more salt? A touch more mustard? This is your chance to make it totally yours.

SAVE IT

Ingredient Notes and Substitutions

Choosing the right ingredients really makes this classic potato salad with egg shine. Yukon Golds are my go-to because they’re buttery and hold their texture beautifully, but red potatoes are a great substitute if that’s what you have! For the dressing, feel free to adjust the mayo and sour cream proportions to get your perfect creaminess level. You can even swap out the Dijon for a yellow mustard if that’s more your style, though the Dijon adds a lovely tang. If you’re not a fan of sweet pickle relish, some finely chopped dill pickles or even a tablespoon of capers can give you a nice punch of flavor.

Storing and Reheating Your Classic Potato Salad

Leftovers of this amazing classic potato salad with egg are fantastic for a few days! The best way to keep it fresh is to store it in an airtight container in the refrigerator. It’ll stay yummy for about 3 to 4 days. When you’re ready to enjoy it again, just give it a good stir. Honestly, it’s usually best served cold, so there’s no need to reheat it!

SAVE IT

Frequently Asked Questions about Classic Potato Salad with Egg

Estimated Nutritional Information

Just a heads-up, this is an estimate for one serving of my classic potato salad with egg. Things can vary a bit depending on exactly what you use, but this should give you a good idea. It’s around 350 calories per cup, with about 22 grams of fat, some of which is unsaturated goodness. You’ll also get about 30 grams of carbs and around 8 grams of protein. It’s a pretty satisfying side dish!

Share Your Classic Potato Salad with Egg Creation

I truly hope you love making and sharing this classic potato salad with egg as much as I do! If you give it a try, please, please leave a comment below to tell me how it turned out, or even better, snap a picture and tag me on social media! I absolutely adore seeing your creations and hearing about your kitchen adventures. Your feedback makes my day!

Classic Potato Salad with Egg

SAVE IT

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and flavorful potato salad with eggs and pickles, perfect for summer gatherings.

• Author: Cat
• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 40 min
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hard-boiled eggs, chopped
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh chives, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and let them cool slightly.
2. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, sweet pickle relish, dill, parsley, salt, and pepper.
3. Add the slightly cooled potatoes, chopped hard-boiled eggs, and red onion to the bowl. Gently fold everything together until the potatoes and eggs are evenly coated with the dressing.
4. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
5. Before serving, garnish with fresh chives.

Notes

• For a firmer potato salad, slightly undercook the potatoes.
• You can add other ingredients like celery or bell peppers for extra crunch.
• Adjust the amount of mayonnaise and sour cream to your preference for creaminess.

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 100mg