This egg potato salad is one of those timeless dishes that belongs at every table. The creamy potatoes, rich eggs, crisp celery, and tangy pickles come together for a creamy salad that never fails to please.
This egg potato salad has been a family favorite for years, it's the side dish I always turn to when I want something simple yet satisfying. The tender potatoes soak up the creamy dressing beautifully, while the eggs add richness and balance. A bit of crunch from celery and a tangy hint from pickles make it one of those egg and potato salad recipes that feels homemade and comforting every time.
I love how reliable this potato and egg salad is easy to prepare, easy to serve, and even easier to enjoy. It's my go-to potato egg salad for barbecues or quick lunches, and it always tastes better after a short rest in the fridge. With its creamy blend of mayonnaise, mustard, and vinegar, this easy egg potato salad recipe is one I never tire of making or sharing.
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⭐Why You'll Love My Recipe
- Creamy and Tangy: Egg yolks blend with mayo and sour cream for a creamy dressing with a tang from vinegar and mustard.
- Texture: Tender potatoes, soft egg slices, crisp celery, and the sweet crunch of pickles all in the same forkful.
- Make-Ahead: The flavor gets better after a few hours in the fridge, so it's perfect to prep the day before.
🧾Egg Potato Salad Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Potatoes & Eggs: I use Yukon gold potatoes with hard-boiled eggs, the whites add texture, and the yolks enrich the dressing.
- Crunch & Color: Celery and red onion bring freshness and brightness, giving the salad that crispiness in every bite.
- Dressing: I mix mayonnaise with sour cream, mustard, and apple cider vinegar for a creamy yet tangy blend.
- Seasoning: I add chives, paprika, garlic powder, salt, and black pepper for that unforgettable taste.
👩🏻🍳How to Make Egg Potato Salad
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Potatoes and Eggs: Boil the potatoes until soft, about 20-25 minutes. In a separate pot, boil the eggs for 12 minutes, then cool them in cold water.
2. Prep the Ingredients: Peel and chop the potatoes. Peel the eggs, separate the yolks, slice the whites, and place both in a large bowl with the potatoes.
3. Add the Mix-ins: Finely chop celery, red onion, sweet gherkin pickles, and chives. Add them to the bowl with the potatoes and eggs.
4. Make and Combine the Dressing: Mash the yolks with mayonnaise, sour cream, mustard, vinegar, salt, pepper, paprika, and garlic powder. Pour over the salad, mix gently, chill for 1 hour, then garnish and serve.
🍽 What to Serve with Egg Potato Salad
I love serving this egg potato salad alongside carne asada and chicken skewers (Pinchitos de Pollo). It's also a perfect side for chicken sandwiches!
💭My Tips for Recipe Success
Cut Potatoes Evenly: I like to keep all my potato pieces roughly the same size so they look neat in the salad.
Serve Slightly Chilled: I take the salad out of the fridge about 10 minutes before serving; it takes the chill off and makes the flavors pop.
Store in an Airtight Container: I keep the salad in a sealed container in the fridge, and it stays fresh for up to 3 days. I give it a gentle stir before serving to bring the dressing back together.
🥔More Potato Recipes to Try!
If you enjoy cooking with potatoes, you'll want to try these delicious recipes for inspiration:
- Greek Lemon Potatoes
- German Potato Salad
- Papas Arrugadas (Wrinkled Potatoes)
- Loaded Baked Potato With Shrimp
- Crispy smashed potatoes
🍛More Appetizer Recipes!
Here are more of my favorite appetizer recipes! Try these:
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Recipe
Egg Potato Salad
Ingredients
- 1 kg Yukon Gold Potatoes
- 5 Hard Boiled Eggs
- 2 Celery Stalks - Diced
- 1 Red Onion - Chopped
- 200 gr Pickled Gherkin - Chopped
- 2 tablespoon Chives
- 230 gr Mayonnaise
- 125 gr Sour Cream
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- ½ teaspoon Garlic Powder
- 1 ½ tablespoon Dijon Mustard
- 1 tablespoon Apple Cider Vinegar
Instructions
- In a pot, place the eggs and cover with cold water. Bring to a boil, then cook for 12 minutes.
- In a separate pot place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 20-25 minutes or until tender.
- Transfer the boiled eggs to cold water to cool completely.
- Drain the boiled potatoes and let them cool to room temperature.
- Peel the eggs, slice them in half, and remove the yolks. Chop the egg whites and place them in a large mixing bowl.
- Peel and cut the boiled potatoes into bite-sized chunk and add to the bowl with chopped egg whites.
- Finely chop the celery, red onion, pickled gherkins, and chives. Add them to the bowl with the potatoes and egg whites.
- Mash the egg yolks with a fork, then mix in mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, paprika, and garlic powder until smooth.
- Pour the dressing over the potato mixture and gently fold everything together until evenly coated.
- Refrigerate for at least 1 hour before serving to let the flavors blend.
- Before serving, mix gently and garnish with sliced egg, chopped onion, chives, and a light sprinkle of paprika.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This egg potato salad is delicious! The creamy dressing and the bits of egg add a perfect touch.