There's something wonderfully nostalgic about the creamy, tangy goodness of classic potato salad with eggs. Whether you're headed to a picnic, hosting a barbecue, or just craving a chilled side dish with dinner, this recipe hits all the right notes—rich, satisfying, and packed with flavor.

I first started making this version of potato salad after a last-minute family gathering left me scrambling for a quick side. With just a handful of pantry staples and a few eggs on hand, I whipped up a batch in under 30 minutes. Since then, it's become a go-to crowd-pleaser that's requested at nearly every summer get-together.

The tender chunks of potato, creamy dressing, and pops of tangy mustard and dill come together in a harmony of textures and flavors. Let’s dive into why this is bound to become your new favorite side dish.

Why You’ll Love This Easy Potato Salad With Eggs

Get ready to meet your next potluck hero. This easy potato salad with eggs is everything you want in a side dish—simple, satisfying, and effortlessly delicious.

First, it’s incredibly quick to make. You can have this ready to chill in under 30 minutes, making it perfect for last-minute meals or impromptu gatherings. Boil the potatoes and eggs together, chop, mix, chill—that’s it!

It’s also budget-friendly, using ingredients you likely already have in your fridge and pantry. No fancy ingredients or complicated prep—just simple staples like mayonnaise, mustard, and vinegar that come together to create something magical.

This recipe is great for meal prep and leftovers. It holds up beautifully in the fridge for several days, making it ideal for making ahead of time and pulling out when you need a quick side.

And perhaps best of all, it’s easy to customize. Add pickles for extra crunch, swap the mayo for Greek yogurt, or mix in some chopped bacon for a smoky twist. The possibilities are endless, which means you’ll never get bored.

Once you try it, don’t be surprised if it becomes a staple at every warm-weather gathering. Let’s talk ingredients next.

Ingredients Notes

The beauty of this potato salad lies in its simplicity. Each ingredient is there for a reason—bringing texture, creaminess, and a hit of tangy brightness.

Yukon Gold or Russet potatoes are the foundation here. Yukon Golds are slightly buttery and hold their shape well, making them ideal for salads. Russets are fluffier, giving a softer texture—perfect if you like your salad creamier. Be sure to cut them into even chunks so they cook uniformly.

Hard-boiled eggs add richness and a velvety texture. Their subtle flavor pairs perfectly with the dressing, and their golden yolks create a beautiful contrast throughout the salad. I like to boil the eggs right alongside the potatoes to save time and dishes.

Mayonnaise is the heart of the dressing. It brings creaminess and binds all the ingredients together. If you're looking for a lighter option, you can substitute half of the mayo with Greek yogurt or sour cream—it’ll still be luscious but with a slight tang.

Yellow mustard and apple cider vinegar deliver that signature tang and brightness. The mustard adds depth while the vinegar balances out the richness of the mayo and eggs. Don’t skip either—these two are what elevate the salad from basic to bold.

You’ll also want to include some celery and red onion for crunch and a subtle bite. Finely chopped, they add just enough texture and sharpness without overpowering the dish.

As for tools, all you need is a large pot for boiling, a sharp knife, a mixing bowl, and a sturdy spoon or spatula for folding everything together. Simple tools for a truly satisfying dish.

How To Make This Easy Potato Salad With Eggs

Making this potato salad is as easy as it gets—and the results are far greater than the effort involved.

Start by peeling and dicing your potatoes into bite-sized cubes. Place them in a large pot and cover with cold water, adding a generous pinch of salt. Add the eggs right into the pot with the potatoes and bring everything to a boil. Once boiling, reduce the heat and simmer for about 10-12 minutes, until the potatoes are fork-tender and the eggs are fully cooked.

While the potatoes and eggs are cooking, prep the rest of your ingredients. Dice the celery and red onion finely, so they blend smoothly into the salad. In a small bowl, stir together the mayonnaise, mustard, vinegar, salt, and pepper to create the creamy dressing.

When the potatoes are tender, drain them and set aside. Use a slotted spoon to transfer the eggs to a bowl of ice water—this makes them easier to peel. Once cooled, peel and chop the eggs into chunks.

In a large mixing bowl, gently combine the cooked potatoes, chopped eggs, celery, and onion. Pour the dressing over the top and use a rubber spatula to fold everything together. Be gentle—you want to coat everything without mashing the potatoes too much.

Taste and adjust the seasoning. If you like a little more zip, add an extra splash of vinegar or a pinch of paprika for color and warmth. Cover and chill for at least an hour before serving to let the flavors meld.

In total, this dish takes about 30 minutes to prepare, plus chill time. It’s the perfect make-ahead side that’s just as tasty the next day.

Storage Options

One of the best things about this potato salad is how well it keeps. Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even better the next day.

If you’re prepping this salad for a party or potluck, you can make it up to a day in advance. Just be sure to stir it well before serving and check the seasoning—it might need a quick splash of vinegar or sprinkle of salt after resting.

Avoid freezing this salad, as the mayo-based dressing doesn’t hold up well after thawing. The texture of the potatoes can also become grainy.

To reheat (if you must), gently warm in the microwave in 20-second intervals, but this dish is really best enjoyed cold or at room temperature.

Variations and Substitutions

This recipe is endlessly adaptable, which means you can tweak it to suit your mood, your guests, or what you have on hand.

For extra crunch and brightness, try stirring in some chopped dill pickles or sweet relish. They add a satisfying bite and a little burst of acidity that cuts through the creaminess.

Not a fan of mayo? Substitute with Greek yogurt or sour cream for a tangier, lighter version. You can also mix and match to keep that creamy texture with a little extra zing.

Love a smoky twist? Toss in some crumbled bacon or a dash of smoked paprika. It adds depth and an irresistible savory layer that pairs perfectly with the eggs.

Want to make it heartier? Add some diced ham or shredded rotisserie chicken to turn it into a more substantial meal. This transforms it from a side into a light lunch or picnic-ready main.

You can even mix up the herbs—chives, fresh dill, or parsley all work wonderfully. Fresh herbs bring color and freshness to the dish, especially when serving during the summer months.

Don’t be afraid to play around and make this potato salad your own. Once you have the basic method down, the flavor combinations are endless!