This creamy potato egg salad is a great side dish for summer cookouts and lazy day picnics. In this recipe, gold potatoes, hard boiled eggs, celery, and green onions are combined with a tangy dressing that is as simple as it is delicious.
If you would like more potato recipes, try this less conventional loaded potato salad that has all the flavors of a loaded baked potato in big batch cold salad. And this warm potato salad that’s out of this world!
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- Potatoes – Choose a potato with a slightly waxy texture so they hold up after boiling. We prefer gold potatoes, Yukon gold and white are also suitable. Try not to use russet potatoes, because while their fluffy flesh makes great mashed potatoes and twice baked potatoes, but they won’t hold up as well for this application.
- Fridge and Pantry – Large eggs, mayonnaise (we use full fat mayo), Dijon mustard, and apple cider vinegar (substitute white vinegar if desired).
- Produce – From the produce aisle you’ll need celery and green onions (substitute chives if it is what you have on hand)
- Seasoning – The potato egg salad gets extra flavor from salt (we use kosher salt), black pepper, and celery seed. Find celery seed in the spice section of larger grocery stores or online. It has a strong, warm, and slightly spicy taste that adds zing to the potato salad dressing. Put the extra celery seed to good use in this easy coleslaw recipe.
See recipe card for quantities.
Add the mayonnaise, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper to a jar or bowl. Stir with a fork or small whisk until the ingredients are combined and the dressing is creamy. Refrigerate until ready to use.
Cover the potatoes with water by about 2 inches. Bring the water to a boil and add 1 tablespoon of salt. Boil the potatoes for 20-30 minutes or until they are fork tender. Drain them and let them cool.
Place the eggs in a saucepan, cover completely with water, and bring to a boil. When it is boiling vigorously, turn off the heat, cover and let the eggs sit for 10 minutes. Drain and rinse with cold water. Peel them when they cool.
Cut the potato into 1½ – 2 inch pieces and remove the peel. Place them in a large bowl. Then, cut the eggs into bite sized pieces and add them to the bowl with the potatoes.
Add in the celery and green onions and pour the dressing. Stir gently until the ingredients are combined and everything is coated. Cover and refrigerate until it is chilled.
Stir well and garnish with extra sliced onions before serving.
Frequently asked questions
The cooking time will depend on the size of the potatoes. It can take anywhere from 20-30 minutes. Try to choose potatoes that are roughly the same size, so they cook at the same rate.
Overcooked potatoes will break apart when cut and won’t hold their shape for the potato salad. Cook them just enough that a small sharp knife or fork slides in and out without resistance.
Leave the skin on and boil the whole potato without cutting. The skin should come right off when they are cooked. Also, drain well and let them cool completely before using.
In this recipe we use gold potatoes because their slightly waxy texture makes them less likely to break apart. They also have a faint sweet flavor that works splendidly with the tanginess of the vinegar and mustard. Yukon gold and white potatoes can also be used.
Serving and storing
Keep the potato egg salad chilled until ready to serve. Refrigerate leftovers as soon as possible and do not leave out longer than 2 hours (1 hour if it is above 90 degrees Fahrenheit). Discard leftovers that have been at room temperature longer than that. Visit the U.S. Department of Agriculture for food safety information.
If handled properly, store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended.
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Potato Egg Salad
- 2 pounds Gold Potatoes
- 4 Eggs hard boiled, peeled and cut into bite sized pieces
- 1 Celery Rib finely diced
- 2 tablespoons Green Onions chopped (plus a little extra for garnish, optional)
- ½ cup Mayonnaise
- 2 tablespoons Apple Cider Vinegar or white vinegar
- 1 tablespoon Dijon Mustard
- ½ teaspoon Celery Seed
- 1 teaspoon Salt plus 1 tablespoon to cook the potatoes
- ¼ teaspoon Black Pepper
Make the dressing
- Add the mayonnaise, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper to a jar or bowl. Stir vigorously with a fork or small whisk until the ingredients are combined and the dressing is creamy. Refrigerate until ready to use.
Cook the potatoes
- Add the potatoes to a large pot and cover them with water by about 2 inches. Place the pot over high heat and bring the water to a full boil, this will take about 8-10 minutes.
- When the water is boiling vigorously, add 1 tablespoon of salt.
- Boil the potatoes for 20-30 minutes or until they are fork tender. A small, sharp knife or fork should slide in and out without resistance.
- Use a large strainer to drain them and let them cool.
Boil the eggs while the potatoes cook
- Carefully place the eggs in a medium saucepan and cover them completely with water. Place the pan over high heat and bring the water to a full boil. Once the water is boiling vigorously, turn off the heat, cover the pan and let the eggs sit for 10 minutes. Drain the water and rinse the eggs with cold water. Peel them when they are cool enough to handle.
Build the potato salad
- Cut the potato into 1½ – 2 inch pieces, make them bite sized. Remove and discard the peel from the potatoes, they should come right off. If some pieces stay behind that’s ok because the peel is super thin.
- Place them in a large bowl.
- Cut the eggs into bite sized pieces and add them to the bowl with the potatoes.
- Sprinkle in the celery and green onions and pour the dressing.
- Use a rubber spatula to gently stir and toss until the ingredients are combined and everything is coated with the dressing.
- Cover the bowl and refrigerate until it is chilled. Stir well and garnish with extra sliced onions before serving.