The potato and egg salad I grew up with is my favorite: boiled potatoes and eggs, pickles, mayonnaise, fine diced red onions, crunchy celery, and loaded with fresh dill and / or parsley.
Egg salad, potato salad, tuna salad. Count me in- I love these kinds of cold salads and side recipes. I could take this to the beach all summer and be super happy....
How To Make Potato Salad with Mayonnaise and Eggs
Potato and egg salad is versatile and very hard to mess up. Use dill pickles (my preference) or butter and butter pickles if you like sweeter potato salad (pass for me).
- Cook the chunked potatoes until al dente (~ 17 minutes). Start potatoes covered by 1" of cold salted water.
- Cook the eggs ~ 17 minutes. Start eggs in cold water and cover by 1"
- Dice all the ingredients: pickles, celery, onions, optional herbs.
- Mix all together. Add mayonnaise, mustard, and salt to taste.
Scale this potato and egg salad recipe up easily with more eggs, potatoes, celery, or pickles. Add more mayonnaise, mustard, and salt to taste. Full Potato and Eggs Salad recipe is below.
How To Peel Eggs For Potato Salad
Plenty of great cooks/chefs have their preferred way to make a hard boiled egg. This boiled egg recipe works for me nearly all the time, although there are the occasional outliers.
I use just water (no vinegar, no baking soda, and no holes poked in the egg). I have learned that the faster the egg cools (ice water bath) and how long you let it stay in the cold water in the fridge (at least 20 minutes) are the defining factors.
The best advice for the most consistency I can give is to plunge the cooked eggs in ice water and let sit at least 20 minutes. This will pull the egg shell and membrane a little bit away from the egg and SHOULD make it easier to peel.
Lastly, gently crack the entire egg gently (see video) and seduce the peel off with your gentle touch and patience!
This is easiest to do under a gentle flow from the water faucet which helps push the shell away from the egg. Once you're in there, peel away!
Eggs aren’t peeling and playing nice? Bummer… Take a breathe and do the best you can.
Homemade mayonnaise is one of my favorite things to whip up by hand. Some people use a food processor or blender but I like to see and feel the dressing get thicker as it's made. It's also very simple to make once you get the hang of it.
What My Man Says
"I made this salad today, and it was an easy recipe to follow."
"We had a bunch of small local spring potatoes of different variety and color and I used those, leaving the peel on and cutting them into approximately ½ inch chunks. The different colors and textures of the potatoes gave the salad a nice rustic feel."
"Since we didn't have red onions, I used white onions instead. I used a little more mayonnaise.
"Because I love pickles, I increased the pickles by about 50% to 1 cup, and in the end I thought I could have used even more. (Especially since my wife asked "are there pickles in here?" when she taste tested it)."
"Next time I make this salad, I'll combine all the sturdy ingredients to toss the salad and get the dressing all mixed up, and add the delicate eggs at the end, so they don't get destroyed in the process."
Serving Suggestion
Serve this Chunky Potato and Egg Salad recipe with these complimentary dishes to round out your meal:
You May Also Like
If you like this Potato and Egg Salad recipe then you may also like these other cold salad dishes that are all perfect for a summer picnic:
Things In My Kitchen:
- 3 quart mixing bowl - I love these flat bottomed & wide brimmed mixing bowls for combining ingredients with veggies for roasting and for making salads. The 2 quart and 3 quart are my "go to" bowls for almost everything.
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Favorite Potato And Egg Salad
EatSimpleFood.com
The potato and egg salad I grew up with is my favorite: boiled potatoes and eggs, pickles, mayonnaise, fine diced red onions, crunchy celery, tart dill pickles and loaded with dill and / or parsley
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 7 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 lb potatoes, peeled & diced
- 3 eggs, cooked & diced
- ⅓ cup red onions, finely diced
- ⅔ cup celery, diced
- ⅔ cup dill pickles, diced
- ¼ cup fresh dill or parsley, chopped
- 1 Tbsp mustard
- ¾ cup Mayonnaise
- ¾ tsp salt
- ¼ tsp black pepper
Instructions
- Place potatoes in a large pot. Cover with 1" of cool water and add ½ teaspoon of sea salt. Bring to a boil, reduce heat, and simmer uncovered ~ 10-15 minutes or until a fork easily pierces into them.
- Remove from heat, drain, and cool by running under cool water or by putting in ice water and draining. Basically, you need to cool these guys down before making the salad.
- Add 3 eggs to cool water, start a timer for 17 minutes, bring to a boil covered, reduce heat, and simmer uncovered. The 17 minutes starts once the eggs go in cold water (not when they start to boil).
- Put the eggs in an ice bath to stop cooking and to cool completely. The ice bath should also make the eggs easier to peel.
- Mix all ingredients, including ¼ teaspoon salt, together in a mixing bowl.
- Add salt to taste and more mayonnaise if you want it creamer. Serve it up. Be happy. Beckie
Notes
- Older eggs are easier to peel.
- Having trouble peeling eggs? Check out the video above. An ice water bath after boiling generally helps a little.
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