Egg Salad Potato Salad

Egg Salad Potato Salad
Sabrina S. Baksh
Prep: 18 mins
Cook: 25 mins
Total: 43 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
608 Calories
48g Fat
34g Carbs
11g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 608
% Daily Value*
Total Fat 48g 61%
Saturated Fat 8g 42%
Cholesterol 185mg 62%
Sodium 1678mg 73%
Total Carbohydrate 34g 13%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 11g
Vitamin C 16mg 78%
Calcium 56mg 4%
Iron 2mg 14%
Potassium 919mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love potato salad and egg salad, then look no further. This popular barbecue side dish utilizes the delicious flavors of both. Easy to make and perfect for any cookout or party. 


  • 5 large eggs

  • 1 tablespoon salt, for boiling the potatoes

  • 2 pounds medium white potatoes

  • 1 1/2 cups mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon prepared relish

  • 1 1/2 teaspoons cider vinegar

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon freshly ground black pepper

  • 1 large stalk celery, finely chopped

  • 2 tablespoons finely chopped fresh chives

Steps to Make It

  1. Boil eggs, drain and set in cold water for 15 minutes. Peel eggs, place into a bowl and store in the refrigerator for about 1 hour before using.

  2. In a large pot, bring 3 quarts of water to boil. Add 1 tablespoon salt and stir through. Peel potatoes and cut into quarters. Boil potatoes for 22 to 25 minutes or until they are easily pierced through with a knife. Do not overcook or the potatoes will become too mushy.

  3. Toward the end of cook time, fill a very large bowl with ice and water. Drain potatoes through a large strainer and place strainer with potatoes into the ice bath.

  4. Let potatoes cool in ice bath for 10 to 15 minutes. Drain once more and chop potatoes into 3/4 inch cubes. Set aside.

  5. In a large plastic or glass bowl, combine mayonnaise (use the creamy, mild-flavored kind), mustard, relish, cider vinegar, salt to taste, onion powder, garlic powder, and pepper.

  6. Roughly chop 4 of the 5 eggs. Add to the bowl and mash into mayonnaise mixture.

  7. Add the potatoes, chopped celery, and chopped chives to the bowl. Gently fold into egg salad mixture until well incorporated. Taste and add more salt if needed.

  8. If the mixture is not creamy enough, add another 1/4 cup of mayonnaise at a time until it reaches the desired consistency. 

  9. Scoop salad out into a serving dish and chop remaining egg into sixths. Place pieces around the salad and top with washed celery leaves or chopped chives for garnish.

  10. Cover with plastic wrap and let cool in the refrigerator for at least 2 hours before serving. 

  11. Serve and enjoy.


  • If serving this dish at a cookout, fill a baking tray with ice. Nestle potato salad dish in the center with the ice surrounding the bowl. Refill ice as needed. This will help to keep your salad nice and chilled, particularly on warm days.
  • Store leftover potato salad in an airtight container in the refrigerator for two to three days after preparation. Do not freeze.