I grew up eating this potato and egg salad with mayonnaise and pickles. Boil potatoes and eggs and add mayo, pickles, fine diced red onions, crunchy celery, and load it with fresh dill and / or parsley.
Potato salad with eggs, macaroni salad, tuna salad. Count me in- I love these kinds of cold salads and side recipes. I could take this potato and egg salad to the beach all summer and be super happy....
How To Make Potato Salad with Egg and Mayonnaise
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.
Pro - Tips For Potato Salad Recipe with Eggs
Cool the potatoes and eggs completely before adding in the mayonnaise. The mayonnaise will denature (separate) if added to warm potatoes and eggs.
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 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 outliers.
I use 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 and peel with a 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.
Eggs aren’t peeling and playing nice? Bummer… Take a breathe and do the best you can.
Favorite Potato Salad with Egg Recipe
EatSimpleFood.com
The potato and egg salad recipe that 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
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food, Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Vegan, Vegetarian
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 tablespoon mustard
- ¾ cup Mayonnaise
- ¾ teaspoon salt
- ¼ teaspoon 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.
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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What My Man Says
"I made this potato and egg salad today, and it was an easy recipe to follow."
"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."
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Serving Suggestion
Serve this potato and egg salad recipe with these complimentary dishes to round out your meal:
Great recipe, added a bit more pickle and some medium black olives, outstanding. Wife is happy cause I learned how long it takes for the times I begged her to make it, TY!
Haha - I love that comment and that you made it for your wife. That recipe is yours now for life, she will never make potato salad again :). Love the extra pickles and will try it with olives. Thanks for taking the time to leave a comment Lou.