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Classic Potato Salad with Eggs

Classic potato salad with eggs featuring tender russet cubes and chopped hard-boiled eggs in a creamy mustard-mayo dressing. Chill the bowl for at least 2 hours so flavors meld and the texture stays creamy and scoopable.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb russet potatoes peeled and cubed
  • 4 hard-boiled eggs chopped
  • 0.5 cup celery diced
  • 0.25 cup onion finely diced
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.5 tsp paprika for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil and add the peeled and cubed russet potatoes, boiling until tender, about 15 minutes.
  2. Drain the potatoes and cool them spread out on a sheet pan until no longer hot, about 10 minutes.
Mix the salad
  1. Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and finely diced onion to a large bowl and stir to combine.
  2. In a separate bowl, whisk the mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper until smooth.
  3. Pour the dressing over the potato mixture and fold gently until evenly coated, keeping the eggs intact.
Chill and garnish
  1. Refrigerate the potato salad for at least 2 hours to firm up and develop flavor.
  2. Before serving, sprinkle paprika over the top for garnish and let the salad sit at room temperature for 5 minutes for best texture.

Notes

For clean, creamy texture, cut the potatoes into even cubes and cool them fully before mixing with the eggs. Store covered in the refrigerator for up to 4 days; freezing is not recommended because mayonnaise can separate. For a lighter option, use light mayonnaise (or a 50/50 mix of mayo and plain Greek yogurt) to keep the dressing creamy with fewer calories.