Perfect Potato Salad Recipe With Eggs

Perfect potato salad recipe with eggs in a bowl

The Spruce / Julia Hartbeck

Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
462 Calories
31g Fat
37g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 462
% Daily Value*
Total Fat 31g 40%
Saturated Fat 5g 27%
Cholesterol 140mg 47%
Sodium 859mg 37%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 9g
Vitamin C 24mg 121%
Calcium 68mg 5%
Iron 3mg 15%
Potassium 1011mg 22%
*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 it's already good, why mess with a classic potato salad? Such is the thought on any recipe that is just the way you like it. However, there's always room for some great tweaks when it comes to cooking, and especially great potato salad, a dish that is a perennial fave at picnics, cookouts, and simple family meals in the summertime. For this recipe, brown mustard adds a kick, and the fresh crunch of celery and onion ensures you'll be coming back for more.

This recipe requires you to make some hard-boiled eggs ahead of time, but if having those on hand is part of your regular snack or meal prep, you'll be ready to make this at a moment's notice.


  • 2 pounds potatoes, such as russet (Idaho) potatoes, peeled or unpeeled

  • 1 cup mayonnaise

  • 1 cup coarsely chopped celery

  • 3/4 cup coarsely chopped onion

  • 1/2 cup coarsely chopped fresh flat-leaf parsley, more for garnish, if desired

  • 3 large hard-boiled eggs, coarsely chopped, more for garnish, if desired

  • 1 1/2 teaspoons brown mustard

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon freshly ground black pepper, more to taste

  • 1/2 teaspoon cayenne pepper

Steps to Make It

  1. Gather the ingredients.

    Perfect potato salad recipe with eggs ingredients

    The Spruce / Julia Hartbeck

  2. Cook the potatoes in boiling, salted water until tender, 30 to 40 minutes.

    Peeled potatoes cooking in boiling, salted water

    The Spruce / Julia Hartbeck

  3. Drain, cool, and slice the potatoes. Place in a large bowl.

    Drained potatoes cut into cubes in a glass bowl

    The Spruce / Julia Hartbeck

  4. Add the remaining ingredients to the potatoes in the bowl.

    Potato salad ingredients in a bowl

    The Spruce / Julia Hartbeck

  5. Gently but thoroughly toss to mix well. Garnish with additional egg, parsley, and ground pepper if desired.

    Perfect potato salad recipe with eggs in a bowl

    The Spruce / Julia Hartbeck


  • This recipe may be made up to two days ahead and kept in the refrigerator. 
  • Be sure to completely drain the potatoes before mixing them with the other ingredients to help prevent the salad from becoming watery.
  • You can boil the potatoes ahead of time. If you plan to do so, don't peel them until you are ready to mix the salad. They will keep for a day or two in the refrigerator.


  • Potato salad with egg also happens to be delicious with the addition of crumbled cooked bacon.
  • You can also add crumbled chives instead of parsley to garnish the salad.
  • If you prefer a tangier taste to your potato salad, substitute all or some of the mayonnaise for sour cream, plain yogurt, or plain Greek yogurt—or some combination thereof.

How to Store Potato Salad With Eggs

Potato salad with hard-boiled eggs will keep for three to five days in the refrigerator if it's in an airtight container. Unfortunately, potato salad does not freeze well, as the mayonnaise suffers a texture change and doesn't really defrost well.