Egg and Potato Salad

A delicious and hearty egg and potato salad that’s perfect as a side dish or main course.

This Egg and Potato Salad recipe is a classic, creamy side dish perfect for BBQs, picnics, and family dinners. Made with tender potatoes, hard-boiled eggs, and a tangy dressing, it’s easy to prepare and always a crowd favorite. Whether you’re planning a summer picnic or a holiday meal, this salad pairs well with grilled meats or sandwiches.

Looking for more picnic sides? Try our creamy coleslaw or this zesty macaroni salad.

What to Serve With Egg and Potato Salad

This creamy egg and potato salad makes the perfect side dish for a wide variety of main courses. It pairs especially well with grilled meats like chicken, steak, or sausages. For a lighter option, serve it alongside baked fish or roasted vegetables.

• 🍗 Grilled chicken thighs or drumsticks
• 🥩 BBQ ribs or steak
• 🌭 Hot dogs or bratwursts
• 🐟 Baked salmon or grilled tilapia
• 🥪 Deli-style sandwiches or sliders
• 🥬 Roasted asparagus or green beans

Planning a summer picnic or BBQ? This salad fits right in and can be made ahead for easy hosting.

Egg and Potato Salad

3.57 from 30 votes

A delicious and hearty egg and potato salad that’s perfect as a side dish or main course.

Servings 4 people

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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Ingredients

  

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• 4 whole potatoes peeled and diced
• 4 whole eggs hard boiled
• 1/2 cup mayonnaise
• 1 tablespoon mustard
• 1 teaspoon salt to taste
• 1/2 teaspoon black pepper to taste
• 1/4 cup chopped green onions

Instructions

 

• Bring a pot of water to a boil, add the potatoes and boil for about 15 minutes or until tender. Drain and cool.
• Peel the hard-boiled eggs and chop them into small pieces.
• In a large bowl, mix mayonnaise, mustard, salt, and black pepper until combined.
• Add the cooled potatoes, chopped eggs, and green onions to the bowl and stir gently until everything is coated with the dressing.
• Refrigerate the salad for at least an hour before serving to allow flavors to meld.

Notes

For best texture, use waxy potatoes like Yukon Gold or red potatoes—they hold their shape well after boiling. Be sure to let both the potatoes and eggs cool completely before mixing to avoid a watery salad. For extra flavor, chill the salad for at least an hour before serving to allow the ingredients to meld.

Want some crunch? Add finely chopped pickles, celery, or red onion. You can also lighten it up by swapping some or all of the mayo with Greek yogurt or sour cream.

This salad is a great make-ahead option for parties and can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1gCalories: 196kcalCarbohydrates: 1gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 15mgSodium: 802mgPotassium: 20mgFiber: 0.2gSugar: 0.2gVitamin A: 28IUVitamin C: 0.2mgCalcium: 7mgIron: 0.2mg

Calories: 196kcal

Meal Type: Salad

Cuisine: Mediterranean

Keyword: food, recipe, salad

Cooking Method: Boiled

Diet: Vegetarian

Time: 30-45 Min

Level: Easy

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