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Classic Potato Salad with Eggs

Classic potato salad with eggs—tender russet potatoes folded into a creamy mayonnaise dressing with chopped hard-boiled yolks. This traditional recipe finishes with crisp celery and onion for a classic picnic favorite 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: 520
Ingredients 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 pepper to taste
  • 0.5 tsp paprika for garnish

Method
 

Boil and cool the potatoes
  1. Boil the russet potatoes in water until tender, about 15 minutes, then drain and cool until no longer steaming.
Build the salad
  1. Combine the potatoes, chopped hard-boiled eggs, diced celery, and finely diced onion in a large bowl and stir to distribute evenly.
  2. Mix the mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper in a separate bowl until smooth and creamy.
  3. Pour the dressing over the potato mixture and fold gently just until everything is coated.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so the flavors meld and the texture becomes thick and cohesive.
  2. Garnish with paprika before serving for visible color on top.

Notes

For the creamiest texture, cool the potatoes completely before mixing so the dressing doesn’t thin out. Store covered in the refrigerator for up to 4 days; freeze is not recommended because mayonnaise-based salads can separate. For a lighter option, use light mayonnaise in equal amounts.