The Ultimate Potato Salad Recipe with Egg: Creamy, Tangy, and Perfectly Picnic-Ready

Potato salad. The quintessential side dish. A summer barbecue staple. A potluck party hero. But a truly *great* potato salad? That’s an art form. This recipe isn’t just about boiling potatoes and mixing in mayo; it’s about achieving the perfect balance of creamy texture, tangy flavor, and satisfying bite. And, of course, the crucial element: perfectly cooked, flavorful eggs.

Why This Potato Salad Recipe is the Best

We’ve perfected this recipe over years of experimentation, incorporating tips and tricks from seasoned chefs and home cooks alike. Here’s what sets it apart:

• Perfectly Cooked Potatoes: We’ll guide you through achieving fluffy, yet firm potatoes, the key to a fantastic texture.
• Flavorful Hard-Boiled Eggs: Learn how to boil the perfect eggs every time, ensuring a vibrant yolk and a satisfying chew.
• Perfectly Balanced Dressing: We’ll explore the perfect ratio of mayonnaise, mustard, vinegar, and seasonings to achieve that unforgettable tangy-creamy flavor.
• Fresh, High-Quality Ingredients: Using fresh ingredients makes all the difference. We’ll discuss ingredient selection and substitutions.
• Make-Ahead Friendly: This recipe is perfect for prepping ahead of time, so you can enjoy your stress-free gatherings.

Ingredients You’ll Need

This recipe yields approximately 8-10 servings. Adjust ingredient quantities accordingly for larger or smaller batches.

For the Potatoes:

• 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 cup water

For the Hard-Boiled Eggs:

• 6 large eggs

For the Dressing:

• 1 cup mayonnaise (preferably Duke’s or another high-quality brand)
• 1/4 cup yellow mustard
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 1 teaspoon celery seed
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt to taste

Other Ingredients:

• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley

Instructions

Step 1: Boiling the Potatoes

Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender but not mushy. Drain well and set aside to cool slightly.

Step 2: Preparing the Hard-Boiled Eggs

Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat and cover. Let the eggs sit in the hot water for 10-12 minutes for perfectly cooked yolks. Drain the hot water and run cold water over the eggs to stop the cooking process. Peel the eggs and chop them into halves or quarters.

Step 3: Making the Dressing

In a medium bowl, whisk together the mayonnaise, yellow mustard, white wine vinegar, Dijon mustard, sugar, celery seed, black pepper, paprika, and garlic powder. Season with salt to taste.

Step 4: Assembling the Potato Salad

Gently fold the cooled potatoes, chopped eggs, celery, red onion, and parsley into the dressing. Mix until everything is evenly coated. Taste and adjust seasoning as needed. For best flavor, allow the potato salad to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

Tips and Variations

For a creamier salad: Use full-fat mayonnaise and add a tablespoon or two of sour cream or crème fraîche.

For a spicier kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

For a different flavor profile: Substitute Dijon mustard for whole grain mustard or add chopped pickles or relish.

Make it ahead: This potato salad tastes even better the next day! Make it a day or two in advance to allow the flavors to deepen.

Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.

Serving Suggestions

This potato salad is a perfect accompaniment to grilled meats, burgers, hot dogs, or any summer barbecue fare. It also pairs wonderfully with sandwiches, salads, or as a standalone side dish.

FAQs

Q: Can I use different types of potatoes?

A: While Yukon Gold potatoes are ideal for their creamy texture, you can also use red potatoes or a combination of potatoes. Just be aware that different potato varieties will have slightly different cooking times.

Q: How long can I store the potato salad?

A: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. After that, it’s best to discard it.

Q: Can I make this potato salad vegan?

A: Yes! You can substitute vegan mayonnaise and omit the eggs. Consider adding chickpeas or white beans for extra protein and texture.