Egg Salad Potato Salad

Egg salad potato salad

The Spruce Eats / Diana Chistruga

Prep: 20 mins
Cook: 25 mins
Chill Time: 2 hrs
Total: 2 hrs 45 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 2259mg 98%
Total Carbohydrate 34g 13%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 11g
Vitamin C 16mg 78%
Calcium 57mg 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. 

"I was surprised at all the flavors and textures. The celery adds a nice crunch, the mayo an amazing creaminess, and the relish a subtle sweetness. This is also a great dish to make a day ahead of your BBQ or event, and it will taste even better." —Jacqueline Tris

Egg Salad Potato Salad/Tester Image
A Note From Our Recipe Tester


  • 5 large eggs

  • 2 pounds medium white potatoes, peeled and quartered

  • Salt, as needed

  • 1 1/2 cups mayonnaise, divided, more to taste

  • 1 tablespoon Dijon mustard

  • 1 tablespoon store-bought or homemade relish, more to taste

  • 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 celery stalk, finely chopped, leaves reserved for garnish

  • 2 tablespoons thinly sliced fresh chives, more for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make egg salad potato salad

    The Spruce Eats / Diana Chistruga

  2. Hard-boil the eggs, drain, and place in cold water to cool, about 15 minutes. Peel the eggs and refrigerate until cold, about 1 hour.

    A bowl of peeled, hard boiled eggs

    The Spruce Eats / Diana Chistruga

  3. Put the potatoes and 1 tablespoon of salt in a large saucepan and add enough water to cover by 1-inch. Boil potatoes until tender and easily pierced with a knife, 21 to 25 minutes. Do not overcook or the potatoes will become too mushy.

    A pot of potatoes cooking in boiling water

    The Spruce Eats / Diana Chistruga

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

    A strainer of cooked potatoes over a bowl of ice water

    The Spruce Eats / Diana Chistruga

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

    A cutting board with diced potatoes

    The Spruce Eats / Diana Chistruga

  6. In a large bowl, combine 1 cup of mayonnaise (use the creamy, mild-flavored kind), mustard, relish, vinegar, onion powder, garlic powder, pepper, and salt to taste.

    A large bowl of mayo mixture

    The Spruce Eats / Diana Chistruga

  7. Coarsely chop 4 eggs. Add to the bowl and mash into the mayonnaise mixture.

    A bowl of mayo and chopped egg mixture

    The Spruce Eats / Diana Chistruga

  8. Add the potatoes, celery, and chives. Gently fold the mixture together until combined.

    A bowl of potatoes, celery, and chives folded into the mayo-egg mixture

    The Spruce Eats / Diana Chistruga

  9. If the mixture is not creamy enough, add another 1/4 cup of mayonnaise at a time until it reaches the desired consistency. Adjust the seasoning with salt, if needed.

    A bowl of extra mayo being added to the egg salad potato salad

    The Spruce Eats / Diana Chistruga

  10. Put the salad in a serving dish. Slice the remaining egg into six pieces. Place pieces around the salad and garnish with celery leaves, and chives.

    A bowl of egg salad potato salad garnished with hard boiled eggs, chives, and celery leaves

    The Spruce Eats / Diana Chistruga

  11. Refrigerate, covered, for at least 2 hours before serving. 

    Egg salad potato salad

    The Spruce Eats / Diana Chistruga


  • To prevent bacteria forming that could lead to foodborne illness, be sure to keep the egg-potato salad refrigerated immediately after serving. Foods remaining outdoors in temperatures at or above 90 F for more than 1 hour should be discarded.

How to Store

  • Store leftover potato salad in an airtight container in the refrigerator for two to three days after preparation. Do not freeze.