This creamy egg potato salad is made with Yukon Gold potatoes, hard-boiled eggs, crunchy celery, pickled gherkins, and a rich homemade dressing. It's simple, fresh, and perfect for BBQs, picnics, and family dinners.
Why You'll Love It
- The Yukon Gold potatoes stay creamy without turning mushy
- The dressing is rich, tangy, and balanced
- Perfect for BBQs, picnics, and summer meals
- Easy to make ahead for gatherings or meal prep
- The eggs make it more filling and flavorful than classic potato salad
There was a period when potato salad for me was mostly something served on the side at gatherings, often too sweet or overly soft after a few hours on the table. The versions I kept coming back to were always the simpler ones: properly cooked potatoes, a creamy dressing that didn't overpower everything else, and enough texture to keep each bite interesting. This recipe follows that same idea. The Yukon Gold potatoes stay soft without falling apart, while the chopped gherkins and celery keep the salad from feeling too heavy.
Now this is one of the recipes I make most often during warmer months because it's easy to prepare ahead and actually tastes better after chilling. The dressing is rich but balanced thanks to the sour cream and Dijon mustard, and the eggs make the whole salad feel more complete and satisfying. I usually serve it with grilled dishes like garlic butter chicken thighs, crispy chicken cutlets, or even alongside a simple pasta salad when cooking for a larger table.
Key Ingredients in Egg Potato Salad
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.
- Yukon Gold Potatoes: I like using Yukon Gold potatoes because they stay creamy inside but still hold their shape after boiling. They give the salad that soft, tender bite without turning everything mushy.
- Eggs, Celery & Red Onion: The eggs make the salad richer and more satisfying, while the celery and red onion add the crunch it needs. I like this mix because it keeps the salad from feeling too plain or too heavy.
- Pickled Gherkins & Chives: The pickled gherkins add a little tangy bite that works really well with the creamy dressing. The chives bring a fresh finish without overpowering the potatoes and eggs.
- Creamy Dressing: I use mayonnaise, sour cream, Dijon mustard, and apple cider vinegar because together they make the dressing creamy, balanced, and not too heavy. The paprika, garlic powder, salt, and black pepper add just enough flavor to bring everything together.
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.
Best Potatoes for Potato Salad
Yukon Gold potatoes are my preferred choice for potato salad because they stay creamy while still holding their shape after boiling and mixing. Waxy potatoes work especially well here because they absorb the dressing without falling apart too easily. Overcooking the potatoes is usually what causes potato salad to become mushy, so I like checking them with a fork as they cook.
Tips for Creamier Potato Salad
Don't Overcook the Potatoes: I like checking the potatoes early because once they become too soft, they start breaking apart during mixing, and the salad loses its texture.
Make It a Few Hours Ahead: This is one of those salads that tastes even better after sitting in the fridge for a while. I usually make it earlier in the day before serving.
Keep a Little Extra Dressing Aside: Sometimes the potatoes absorb more dressing after chilling, so I like saving a spoonful or two to mix in before serving if needed.
What to Serve with Egg Potato Salad
I usually serve this egg potato salad with grilled chicken, baked salmon, burgers, or crispy chicken dishes because the creamy texture pairs well with smoky or savory mains. It also works nicely with lighter summer dishes like tomato salads, pasta salads, or fresh vegetables.
Storage
Store the egg potato salad in an airtight container in the refrigerator for up to 3 days. I like giving it a gentle stir before serving again because the dressing thickens slightly as it chills.
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Recipe
Egg Potato Salad
Ingredients
- 1 kg Yukon Gold potatoes
- 5 hard-boiled eggs
- 2 celery stalks - diced
- 1 small red onion - finely chopped
- 200 gr pickled gherkins - chopped
- 2 tablespoon chopped chives
Dressing
- 230 gr mayonnaise
- 125 gr sour cream
- 1 ½ tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Instructions
- Place the 5 eggs in a pot and cover them with cold water. Bring to a boil and cook for 12 minutes.
- In a separate pot, cover the 2.2 lb (1 kg) Yukon Gold potatoes with cold water and boil for 20-25 minutes until fork tender.
- Transfer the cooked eggs to a bowl of cold water and let them cool completely. Drain the potatoes and allow them to cool to room temperature.
- Peel the eggs and separate the yolks from the whites. Chop the egg whites and place them in a large mixing bowl.
- Peel and cut the cooked Yukon Gold potatoes into bite-sized chunks, then add them to the bowl with the chopped egg whites.
- Add the 2 diced celery stalks, 1 finely chopped small red onion, 1 ¼ cups (200 g) chopped pickled gherkins, and 2 tablespoons chopped chives to the bowl.
- In a separate bowl, mash the egg yolks with a fork. Add 1 cup (230 g) mayonnaise, ½ cup (125 g) sour cream, 1 ½ tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ½ teaspoon garlic powder. Mix until smooth and creamy.
- Pour the dressing over the potato mixture and gently fold everything together until evenly coated.
- Refrigerate the egg potato salad for at least 1 hour before serving so the flavors have time to develop.
- Before serving, garnish with sliced egg, extra chopped chives, red onion, and a light sprinkle of paprika if desired.
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.