Classic Creamy Potato Salad with Eggs

Classic Creamy Potato Salad with Eggs

🥔 What You’re Making

Tender potatoes, creamy dressing, chunks of egg, lightly tangy, lightly sweet, and perfectly seasoned.

🧾 Ingredients (Serves 4–6)

Potatoes

• 2½–3 lb potatoes
  (Yukon Gold or red potatoes are best — they hold their shape)

• 1½ tsp salt (for boiling water)

Eggs

• 4–6 large eggs (depending how eggy you like it)

Dressing

• 1 cup mayonnaise (full-fat recommended)

• 1–2 tbsp yellow mustard (classic flavor)

• 1 tbsp apple cider vinegar or pickle juice

• 1 tsp sugar (optional but traditional)

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp paprika (plus more for garnish)

Optional Add-Ins (Traditional but Optional)

• ½ cup finely chopped onion or green onion

• ½ cup celery, finely diced

• 2 tbsp chopped parsley

• 2–3 tbsp sweet relish or diced pickles

🔪 Prep Steps

1. Cook the Potatoes

1. Peel potatoes (optional — skin-on is fine too)

2. Cut into even bite-sized chunks

3. Place in a pot and cover with cold water

4. Add salt

5. Bring to a boil, then simmer 10–15 minutes

   • Fork-tender but not mushy

6. Drain immediately and let cool slightly

💡 Tip: Slightly warm potatoes absorb dressing better.

2. Boil the Eggs

1. Place eggs in a saucepan

2. Cover with cold water

3. Bring to a boil

4. Once boiling, cover and remove from heat

5. Let sit 10–12 minutes

6. Transfer to ice water

7. Peel and slice or chop

🥣 Make the Dressing

In a large bowl, whisk together:

• Mayonnaise

• Mustard

• Vinegar or pickle juice

• Sugar (if using)

• Salt

• Pepper

• Paprika

Taste and adjust — it should be creamy, slightly tangy, well seasoned.

🥗 Assemble the Salad

1. Add warm (or room temp) potatoes to the dressing

2. Gently fold to coat without breaking potatoes

3. Fold in:

   • Eggs

   • Onion

   • Celery

   • Relish (if using)

4. Mix gently until just combined

❄️ Chill & Finish

• Cover and refrigerate at least 1 hour (2–4 hours is best)

• Before serving:

  • Sprinkle paprika on top

  • Garnish with parsley

  • Add extra sliced eggs if you want that classic look

💡 Pro Tips

• Yukon Golds = creamy texture without falling apart

• Salt the water well — potatoes need it

• Don’t overmix or it’ll turn mashed

• Tastes even better the next day

🔄 Variations You Might Love

• Southern-style: add a splash of pickle juice + more mustard

• German-style: swap mayo for vinegar & bacon fat

• Deviled egg potato salad: extra mustard + paprika

• Light version: half mayo, half Greek yogurt