This amazing Egg Potato Salad, that's been a hit at all my summer gatherings! It's a creamy, crunchy, and super delicious. Whether it's a BBQ, family get-together, potluck, or a picnic in the park, this salad is a hit every time.
And the best part? You can make it ahead of time and let those flavors mingle. The salad is typically served chilled and can be garnished with paprika or fresh herbs.
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🧾Ingredients
Here’s what you need to make this salad recipe:
- Potatoes: I use Maris Piper for this salad. They're creamy, they hold their shape, and they soak up the dressing very well. You could also use red potatoes or Yukon Gold.
- Eggs: I like to add hard-boiled eggs for a creamy texture and flavor. They elevate this salad to a whole new level.
- Mayonnaise: I like using full-fat mayonnaise because it's packed with flavor and gives the salad a creamy richness texture. But if you prefer, you can use low-fat mayonnaise instead.
- Sour Cream: I add sour cream to the dressing for a tangy flavor and a lighter, creamier texture. It gives the salad that extra special touch!
- Mustard: I use yellow mustard to give the salad an extra burst of flavor and just a hint of spiciness. But if you prefer, you can use Dijon mustard instead.
- Celery, Red Onion, Sweet Gherkins Pickles and Chives: I love adding these veggies to the salad because they give it a nice crunch, extra flavor, and a pop of color. It makes the salad so much more exciting and delicious!
- Salt, Black Pepper, Paprika, and Garlic Powder: I use them for seasoning the dressing salad to add extra flavor.
- Apple Cider Vinegar: I like using apple cider vinegar to give the dressing a nice tangy kick and brighten up the flavors. But if you don't have any, white wine vinegar works just as well as a substitute.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Egg Potato Salad
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Put the potatoes in a big pot, add cold water, and heat until boiling. Cook until the potatoes are soft, for about 20-25 minutes.
2. put the eggs in another pot with boiling water, and let them simmer for 12 minutes.
3. Peel the eggs, cut them in half, take out the yolks, and put them in a medium bowl. Keep them aside.
4. Cut the hard-boiled eggs into slices and put them in a big bowl.
5. Peel and chop the boiled potatoes into small pieces, then add them to the bowl with the sliced hard-boiled eggs
6. Chop the celery, red onion, sweet gherkin pickles and chives into tiny pieces, then add them to the bowl with the boiled potato pieces.
7. Use a fork to squish the hard-boiled egg yolks.
8. Put the mayonnaise, sour cream, salt, black pepper, paprika, garlic powder, yellow mustard, and apple cider vinegar into the mashed egg yolks. Stir it all together until it's smooth and mixed up well.
9. Put the dressing all over the potatoes, eggs, and veggies.
10. Gently mix until everything is covered evenly. Put the potato salad in the fridge for at least 1 hour before you serve it so the flavors can mix together nicely.
11. Decorate with sliced boiled egg, chopped onion, chives, and a little bit of paprika on top. Serve the egg potato salad cold and enjoy it!
🍽 How to Serve
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!
And if you're planning a picnic or outdoor gathering, this salad is a must-have! You can pair it with picnic favorites like fried chicken, Spanish tortilla, chicken croquettes, and cowboy caviar. It's sure to be a hit with everyone!
💭Tips for Recipe Success
Keep it Cold: Potato salad tastes best when it's served cold, especially if it has mayonnaise or other dairy ingredients. Keep it in the fridge until you're ready to serve. If you're outdoors in warm weather, keep it on ice to stay chilled.
Garnish Before Serving: Just before serving, garnish the potato salad with hard-boiled egg slices, chopped chives and onion and a sprinkle of paprika. It adds a lovely pop of color and a burst of freshness to the dish.
Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.
🥔More Potato Recipes to Try!
I have also made a few potato recipes like Loaded Baked Potato With Shrimp, Potato Croquettes, Bubble Potato Pillows, and 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 Potatoes
- 5 Eggs
- 2 Celery Stalks
- 1 Red Onion
- 200 gr Sweet Gherkins Pickles
- 2 tablespoon Chives
- 230 gr Mayonnaise
- 125 gr Sour Cream
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- ½ teaspoon Garlic Powder
- 1.5 tablespoon Yellow Mustard
- 1 tablespoon Apple Cider Vinegar
Instructions
- Place the potatoes in a large pot, pour cold water, and bring to a boil. Cook until the potatoes are tender, about 20-25 minutes.
- Once the potatoes are tender, drain them and let them cool to room temperature. Set aside.
- While the potatoes are cooling, place the eggs in a separate pot with boiling water, and simmer for 12 minutes. Remove the eggs from the boiling water, and place them in cold water to cool.
- Peel the eggs, cut them in half, remove the egg yolks, and place them in a medium bowl. Set aside.
- Slice the hard-boiled eggs and place them in a large bowl.
- Peel and cut the boiled potatoes into bite-sized chunks, and place them with the hard-boiled egg slices.
- Finely chop the celery stalks, red onion, and sweet gherkins pickles, and place with the boiled potato chunks.
- Chop the chives finely and add to the bowl.
- Mash the hard-boiled egg yolks with a fork.
- Add the mayonnaise, sour cream, salt, black pepper, paprika, garlic powder, yellow mustard, and apple cider vinegar to the mashed egg yolks. Mix well until smooth and well combined.
- Pour the dressing over the potatoes, eggs, and vegetables.
- Gently fold until everything is evenly coated.
- Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.
- Cut one hard-boiled egg with an egg slicer. Set aside.
- Remove the salad from the fridge and mix gently.
- Garnish with sliced boiled egg, chopped onion, chives, and a sprinkle of paprika.
- Serve chilled and enjoy the egg potato salad!
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.