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Classic Potato Salad with Eggs

Classic potato salad with eggs made with tender russet potatoes, chopped hard-boiled egg, and a creamy mayo-mustard dressing. Chill time helps the flavors meld for a traditional, 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: 540
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Hard-boiled eggs
  • 4 hard-boiled eggs
Vegetables
  • 0.5 cup celery
  • 0.25 cup onion
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 1 salt to taste
  • 1 pepper to taste
Garnish
  • 1 paprika for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a pot of water to a boil, then add peeled and cubed russet potatoes and boil until tender, about 15 minutes. Visual cue: the cubes should easily pierce with a fork.
  2. Drain the potatoes and cool them for a short period before mixing. Visual cue: steam should be minimal and the potatoes should feel warm, not hot.
Combine the salad base
  1. Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and finely diced onion to a large bowl. Visual cue: yellow egg pieces are visible throughout the pale potato cubes.
Make the dressing
  1. In a separate bowl, mix mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper until smooth. Visual cue: the dressing looks creamy and evenly colored.
  2. Pour the dressing over the potato mixture and fold gently until everything is coated. Visual cue: potatoes take on a consistent creamy white coating without being mashed.
Chill and serve
  1. Refrigerate the potato salad for at least 2 hours. Visual cue: it firms up slightly and looks more cohesive.
  2. Before serving, garnish with paprika. Visual cue: a light dusting of red specks on top.

Notes

For the best texture, cool potatoes until warm-to-cool before mixing so the mayonnaise doesn’t break. Store covered in the refrigerator for 3–4 days; the flavor deepens after chilling. Freezing is not recommended for mayonnaise-based potato salad. If you want a lighter option, swap in light mayonnaise (or Greek yogurt mayonnaise-style) while keeping the mustard and vinegar for the classic tang.