Make the best Potato Egg Salad with this simple, no-fuss recipe. Great for summer cookouts, potlucks, or whenever comfort food is calling.
In my family, no big meal is complete without a bowl of my mom’s potato egg salad front and center.
It’s the one dish we always ask her to bring—and she never says no.
It’s a simple recipe, but somehow it always tastes better when she makes it (she swears it’s the love).
Either way, it’s a classic that disappears fast!
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Ingredients
Scroll down for the complete recipe with ingredient measurements.
Potato Egg Salad Recipe
This classic Potato Egg Salad is creamy, tangy, and packed with flavor, just like Mom made. Perfect for BBQs, potlucks, or lunch any day of the week.
Ingredients
- 4 Potatoes medium-sized
- 6 Eggs hard boiled
- ½ Onion diced
- 2 tbsp White Vinegar
- ½ cup Mayonnaise
- ½ cup Miracle Whip
- 1 tbsp Mustard
- ½ tsp Salt
- ½ tsp Black Pepper
Instructions
Boil Potatoes
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Use a vegetable peeler to remove the skin from 4 medium-sized potatoes.
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Cube the potatoes into small bite-sized pieces.
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Place cubed potatoes in a pan, cover with water, and bring to a boil.
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Boil until the potatoes are soft, but not mushy. A fork should easily pierce the potato when ready.
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Pour boiled potatoes into a strainer ro remove the water, and then place the potatoes in a mixing bowl.
Boil Eggs
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Place the eggs in the bottom of a sauce pan and cover with water.
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Set the stove to a high temperature. When the water begins to boil, turn the temperature to med-high, and set a timer for 10 minutes.
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After the 10-minute timer, place the saucepan in the sink under cold running water to cool the eggs down so they can be handled.
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Peel the eggs, and slice each egg using an egg slicer. With 4 of the eggs, slice them two ways to get small pieces. With the other two eggs, only slice once, so there are pretty slices for the top of the salad.
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Add the 4 sliced, hard-bpiled eggs to the mixing bowl.
Combine
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Peel and dice half of an onion, then add it to the mixing bowl.
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Add mayonaise, Miracle Whip, white vinegar, mustard, salt and pepper to the mixing bowl. Stir until well combined.
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Top with sliced hard-boiled eggs.
Nutrition
Serving: 0.5cupCalories: 169kcalCarbohydrates: 13.4gProtein: 9.6gFat: 9gSaturated Fat: 1.9gCholesterol: 187mgSodium: 1722mgPotassium: 336mgFiber: 3.2gSugar: 1.8gCalcium: 96mgIron: 3mg
How to Store Potato Salad
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Potato salad should not sit at room temperature for more than 2 hours, or less on a hot day.
If serving at a picnic or barbecue, place the bowl in a bed of ice to keep it cool.
Best Potatoes for Potato Salad
This recipe does not specify the type of potatoes to use, as it has been made with every different potato and always tastes great!
However, potatoes do have different textures that can affect your potato salad recipe.
- Fingerling and Red potatoes are considered waxy. They hold their shape really well, even after boiling. Use waxy potatoes if you prefer a firmer texture in your potato salad.
- Idahos and Russets are Starchy potatoes. These break down more easily when boiled and must be watched closely to ensure they don’t become mushy during the boiling process.
- Yukon Golds are all-purpose potatoes. They are the perfect middle between starchy and waxy potatoes and are an excellent choice for a homemade potato salad.
More Potato Recipes
Potatoes are so versatile and are good in everything! Here are a few more of my favorite potato recipes.
Hi, I’m Katie!
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