Perfect Potato Salad Recipe With Eggs

A spoonful of potato salad
Keller & Keller/StockFood Creative/Getty Images
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
420 Calories
31g Fat
30g Carbs
8g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Such is the thought on any recipe that is just the way you like it; and this is a classic Cajun variant, just like grandma used to make.


  • 6 medium russet (Idaho) potatoes (about 2 pounds)*peeled or unpeeled
  • 1 teaspoon salt for cooking potatoes
  • 1 cup mayonnaise
  • 1 cup chopped celery
  • 3/4 chopped onion
  • 1/2 cup chopped fresh curly parsley
  • 3 chopped hard-cooked eggs
  • 1 1/2 teaspoons brown mustard (Cajun or Creole)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper

Steps to Make It

  1. Cook the potatoes in boiling, salted water until tender, 30-40 minutes. Drain, cool, slice, and place in a large bowl.

  2. Add the remaining ingredients to the potatoes in the bowl, and gently but thoroughly toss to mix well.

Tips: May be made up to two days ahead and kept in the refrigerator.