There's something timeless about a cold, creamy potato salad on a warm day. With tender chunks of potato, perfectly boiled eggs, and a tangy, slightly sweet dressing, this classic side dish is comfort food at its best.

I started making this version of potato salad when I needed a quick, crowd-pleasing dish for a summer BBQ. Over the years, it's become my go-to—simple, satisfying, and always the first bowl to disappear at any gathering. It’s budget-friendly, family-approved, and comes together in under an hour.

Let’s dive into why you’ll want to keep this recipe on repeat.

Why You’ll Love This Easy Potato Salad With Eggs

Get ready to fall in love with a backyard classic that never goes out of style. This potato salad isn't just easy to make—it's practically foolproof, and the flavor payoff is huge.

First, it’s incredibly simple. With just a handful of pantry staples and fridge basics, you can whip up a batch in no time. There’s no complicated technique here—just straightforward, stress-free cooking.

It’s a total budget win, too. Potatoes and eggs are two of the most affordable ingredients out there. This recipe can easily feed a crowd for just a few dollars, making it perfect for potlucks, parties, and meal prep.

This dish is also super make-ahead friendly. In fact, it gets even better after a few hours in the fridge when the flavors have had time to mingle. That makes it ideal for preparing ahead of time when you're hosting or heading to a gathering.

And finally, it's versatile. You can easily tweak the seasonings, mix-ins, or dressing to suit your taste—or to use up whatever you’ve got on hand. Whether you like it creamy, tangy, or loaded with crunch, this recipe is a solid base to build on.

Now, let’s take a closer look at the ingredients that make this salad shine.

Ingredients Notes

The magic of this potato salad lies in its balance—soft potatoes, rich eggs, a creamy dressing, and just the right touch of tang and sweetness. Each ingredient has a role to play in making the final dish irresistible.

Potatoes are, of course, the star. I recommend using Yukon Gold or red potatoes because they hold their shape well after boiling and have a naturally buttery flavor. If you only have russets, they'll work too—just be sure not to overcook them, as they tend to break down more easily.

Eggs add richness and body to the salad. I like to boil them until just firm, then chop them into generous chunks so you get a bit of egg in every bite. They also help thicken the dressing a little once stirred in.

Mayonnaise is the creamy base that brings it all together. Go with a good-quality mayo for the best flavor. If you're looking to lighten things up, you can swap in some plain Greek yogurt or use half mayo, half sour cream for a nice tang.

Mustard and vinegar are what give the salad its signature zip. A little yellow mustard adds both flavor and color, while a splash of apple cider or white vinegar balances the creaminess with some acidity.

Celery and onion provide crunch and contrast. I prefer finely diced celery and red onion for both flavor and texture. If raw onion is too sharp for your taste, soak it in a little cold water first to mellow it out.

As far as tools go, you don’t need much—just a large pot for boiling, a sharp knife, and a big bowl for mixing everything together. A potato masher can be handy if you prefer a creamier texture, but it’s totally optional.

How To Make This Easy Potato Salad With Eggs

Making this potato salad is a breeze, even if you’re short on time or new to cooking. Just follow these simple steps and you’ll have a delicious, crowd-pleasing dish ready in no time.

Start by boiling your potatoes. Peel and chop them into even chunks—about 1-inch pieces work best. Place them in a large pot of cold, salted water and bring it to a boil. Let them simmer until fork-tender, about 10-12 minutes. Drain them well and spread them out on a baking sheet to cool slightly. This helps prevent them from getting mushy later.

While the potatoes cook, hard boil your eggs. Place them in a small saucepan, cover with cold water, and bring to a boil. Once the water starts boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. Then transfer them to an ice bath to stop the cooking. Peel and chop them once cool.

In a large mixing bowl, combine mayonnaise, mustard, vinegar, a pinch of sugar, salt, and black pepper. This is your dressing base. Stir it well until smooth and creamy, then taste and adjust the seasoning if needed.

Add your cooled potatoes, chopped eggs, celery, and onion to the bowl with the dressing. Gently fold everything together using a large spoon or spatula, being careful not to mash the potatoes too much. You want everything to be coated evenly without turning the salad into mashed potatoes.

Let the salad chill in the fridge for at least 30 minutes before serving. This helps the flavors come together and the texture to firm up a bit. When you’re ready to serve, give it a final stir and top with a sprinkle of paprika or fresh herbs if you’d like.

From start to finish, you’re looking at about 45 minutes, most of which is hands-off. The result is a creamy, flavorful salad that tastes like it came straight from grandma’s kitchen.

Storage Options

Potato salad is one of those dishes that’s just as good—if not better—the next day. Stored properly, it’ll last for several days and stay fresh and tasty.

To store, transfer the salad to an airtight container and place it in the fridge. It’ll keep well for up to 4 days. Just make sure the container is sealed tightly to prevent it from drying out or picking up other fridge odors.

If you're prepping ahead for a gathering, you can make the salad the night before. In fact, the flavor improves with a little time, so it’s a great make-ahead dish.

Freezing is not recommended, as the potatoes and mayo-based dressing don’t hold up well after thawing. The texture becomes grainy and watery, which is definitely not what you want in a creamy salad.

To reheat (if you must), do it gently and only until just warm. Potato salad is usually served cold or at room temp, but if you prefer it slightly warm, microwave it in short bursts and stir frequently.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can easily tailor it to your preferences, dietary needs, or whatever ingredients you have on hand.

Want to make it a little healthier? Try swapping half the mayo for Greek yogurt or low-fat sour cream. You’ll still get a creamy texture with a little extra tang and protein.

Craving more crunch? Toss in some chopped pickles, green bell pepper, or shredded carrots. A spoonful of sweet pickle relish also adds a great pop of flavor and color.

Not a fan of mustard? You can leave it out or use Dijon for a more refined taste. A spoonful of horseradish or hot sauce can also give the salad a nice kick if you like things spicy.

For extra protein, add diced ham, crumbled bacon, or even canned tuna. It’s a great way to turn this side dish into a light lunch or picnic-ready main course.

And of course, feel free to play around with herbs and seasonings. Dill, chives, parsley, or paprika all add a fresh twist that takes things up a notch.

However you make it, don’t be afraid to experiment. This potato salad is a blank canvas, and every version is a chance to make it your own.