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
Nutritional Guidelines (per serving)
420 Calories
31g Fat
30g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 420
% Daily Value*
Total Fat 31g 39%
Saturated Fat 5g 27%
Cholesterol 120mg 40%
Sodium 904mg 39%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Protein 8g
Calcium 67mg 5%
*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.


  • 6 medium (about 2 pounds) russet (Idaho) potatoes, peeled or unpeeled
  • 1 teaspoon salt, for cooking potatoes
  • 1 cup mayonnaise
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 1/2 cup chopped flat leaf parsley, plus more for garnish if desired
  • 3 hard-boiled eggs, chopped; plus more eggs for garnish if desired
  • 1 1/2 teaspoons brown mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • Parsley, for garnish
  • Freshly ground black pepper, to taste

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.