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Classic Potato Salad with Eggs

Classic salad with tender russet potatoes and hard-boiled eggs tossed in a creamy mayo-mustard dressing. This traditional recipe is gently folded for a smooth, picnic-ready texture.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes Peeled and cubed for even cooking.
Eggs
  • 4 hard-boiled eggs Chopped.
Vegetables
  • 0.5 cup celery Diced.
  • 0.25 cup onion Finely diced.
Dressing
  • 1 cup mayonnaise Creamy base for the dressing.
  • 2 tbsp yellow mustard Adds tang and classic color.
  • 1 tbsp white vinegar Brightens the dressing.
  • 1 tsp sugar Balances acidity.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.5 tsp paprika For garnish before serving.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil and add the peeled, cubed russet potatoes. Boil until tender, about 15 minutes, then drain and let them cool.
Combine the salad base
  1. In a large bowl, combine the cooled potatoes with the chopped hard-boiled eggs, diced celery, and finely diced onion. Stir just until evenly mixed, and keep the bowl at room temperature while you prepare the dressing.
Make the creamy dressing
  1. In a bowl, whisk together mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper until smooth. Taste and adjust salt and pepper as needed.
Toss and chill
  1. Pour the dressing over the potato mixture and fold gently until everything is coated. Avoid aggressive stirring to keep the potatoes from breaking.
  2. Cover and refrigerate for at least 2 hours to let the flavors meld. Chill until cold before serving.
Serve
  1. Sprinkle paprika over the top right before serving for color. Serve chilled for the best creamy texture.

Notes

Pro tip: cool the potatoes completely before mixing so the dressing stays thick and creamy instead of thinning out. Refrigerate in a sealed container for 3–4 days; freeze is not recommended because mayonnaise-based dressing can break when thawed. For a lighter option, swap part or all of the mayonnaise with plain Greek yogurt while keeping the mustard and vinegar the same for a tangy, creamy egg potato salad.