This Creamy Potato Salad Recipe with Eggs is the best potato salad I’ve ever made. Simple tricks from food science ensure it turns out perfectly for you every time!
I truly love a good Potato Salad, and this one is my FAV, with its lemony, tangy, creamy dressing.
It’s my go-to for barbecues, potlucks, and picnics, (along with Pasta Salad with Italian Dressing and my Best Macaroni Salad Recipe!).
Pro Tips For My Best Potato Salad Recipe
Potato salad seems simple, but a few smart choices can make it way better. These are my go-to techniques from my background in food science:
- Use a large pot: A roomy pot keeps the potatoes from rubbing together and releasing starch. That means cleaner cubes and less mush.
- Salt the water well: Just like pasta, potatoes need seasoned water. Use about 2 tsp kosher salt per quart—this step matters more than people think.
- Cube the potatoes before boiling. They cook more evenly and won’t end up waterlogged. Whole potatoes get watery on the outside before being cooked in the middle.
- Keep it to a simmer: After boiling, reduce the heat. A rolling boil breaks up the potatoes. A gentle simmer cooks them evenly without breaking them apart.
- Drain really well: Rinse the potatoes under cold water to stop the cooking, then let them drain in a colander for 10 full minutes. Extra moisture dilutes the dressing and makes the texture soggy.
- Stir gently, in a large bowl: Use a big bowl and a silicone spatula to mix everything together without mashing. Fewer strokes = better potato texture and less mess.
Here’s What You Need
Potato Salad Ingredients
- Potatoes: Waxy potatoes like Yukon Gold, red potatoes, or fingerling hold their shape best and stay creamy, not mushy. Avoid russets.
- Mayonnaise
- Greek yogurt (you could swap sour cream)
- Lemon zest and juice: brightens everything and balances the richness
- Red onion or shallot (you can swap green onion)
Potato Salad Recipe Add-Ins
Customize your salad with any of these mix-ins.
- Crisp vegetables: chop celery finely for my favorite classic potato salad recipe crunch .
- Hard-boiled eggs leave them out if you don’t like egg salad vibes.
- Capers
- Cooked bacon
- Fresh herbs: try dill, chives, parsley, or tarragon per personal preference.
- Dill pickles or sweet pickle relish
- Mustard: add a little squirt of yellow mustard or Dijon mustard
- Vinegar or pickle juice: apple cider vinegar, white vinegar or pickle brine can work in place of lemon juice.
- Black pepper and/or Paprika: for color and flavor.
BOSS MOVE: top it with crispy baked tater tots. Watch the crowd go wild.
How to Make Creamy Potato Salad with Eggs: An Easy Guide
This recipe comes together in three easy parts. Don’t rush the cooling step—it makes all the difference.
Cook the Potatoes
- Fill a large pot with water and add 2 tsp kosher salt per litre. Peel and cube potatoes.
- Bring to a boil, add the cubed potatoes, then reduce to a simmer.
- Cook until fork-tender, then drain and rinse under cold water.
- Let them sit in the colander for 10 minutes to drain fully.
Make the Dressing
- In a bowl, whisk together all ingredients.
- Taste and adjust salt or acidity as needed.
Assemble the Salad
- Add the cooled potatoes to a large mixing bowl.
- Stir in veggies, capers and eggs.
- Pour the dressing over everything.
- Use a large silicone spatula to gently fold until coated.
What to Serve with Potato Salad
Creamy potato salad with eggs makes a perfect side for grilled meats, BBQ mains, and easy weeknight dinners. Here are some great pairings:
- Pork Loin in Crock Pot, Pork Shoulder Crock Pot, and Pork Loin Recipes beg for something cold and creamy like this potato salad.
- Salisbury Steak Recipe: hearty and savory, ideal for a comfort food dinner
- Best Meatloaf Eve + this easy Meatloaf Glaze Recipe: serve with a scoop of potato salad
- Air Fryer Boneless Chicken Thighs: crisp, juicy chicken that pairs well with a creamy side
- Juicy Grilled Turkey Burger Recipe, Turkey Burgers in Air Fryer or Ground Chicken Burgers
Make Ahead and Storage
This salad holds up well for a couple of days and can be made ahead with a few simple tweaks.
Storing Potato Salad
- Store potato salad in an airtight container in the fridge.
- It stays fresh for up to 4 days, but is best within 1–2 days.
- If the salad dries out a bit, stir in a spoonful or two of mayo before serving.
Food Safety Tips
- Don’t leave potato salad at room temperature for more than 4 hours.
- If you’re packing it for a picnic, keep it cold with an ice pack or in a cooler.
Other Delicious Salads
- Best Macaroni Salad Recipe
- Pasta Salad with Italian Dressing
- Mexican Street Corn Off the Cob
- Creamy Coleslaw Recipe
- Cold Buffalo Chicken Pasta Salad
- Peanut Noodle Pasta Salad
Creamy Potato Salad Recipe with Eggs (Foolproof Recipe!)
This Classic Homemade Potato Salad recipe is the best I've made. It is super easy with a tangy, lemony, creamy mayonnaise-based dressing that I lighten up with Greek yogurt. The mix-in possibilities are endless with this tested-till-perfect, from-scratch recipe as your canvas
Video
Ingredients
- Kosher salt
- 2 lbs yukon gold potatoes or other waxy potato variety, peeled and cut in 3/4″ cubes
For potato salad dressing:
- ½ cup mayonnaise
- ½ cup Greek yogurt or another 1/2 cup mayo
- 2 tbsp minced shallot or red onion
- Zest of lemon
- Juice of ½ lemon
- ½ tsp kosher salt
To assemble:
- ½ cup diced celery
- 2 tbsp capers see notes in post on substitutions/add-ins
- 3 chopped hard-boiled eggs optional
Instructions
- Bring a large pot of water to a boil with 2 tsp kosher salt per litre (see notes in post on why this matters). Add potatoes and return to a boil, then reduce heat to maintain a simmer. Cook covered until potatoes are fork tender.
- Drain potatoes into a colander and run cold water overtop until cool. Let potatoes stand in colander for 10 minutes to drain completely.
To make dressing:
- Whisk together all ingredients and set aside.
To assemble:
- Transfer cooled potatoes to a large mixing bowl. Add celery, capers and hard-boiled eggs and pour dressing overtop of it all. Use a large silicone spatula to gently fold the dressing in (use a sweeping motion to scrape the bowl under the potatoes and turn them over – it’s just a gentle mixing method.)
Nutrition
Calories: 217kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 326mg | Potassium: 530mg | Fiber: 3g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment!
Oh, this is so good!! I really love how creamy it is!
Always up for a hearty potato salad, and this one is really delicious. I loved the recipe…
This creamy, classic potato salad is a perfect side dish for the summer months.
Looks delicious! The no rolling boil thing is something I’ve never heard before. I can’t wait to try that method!!
This is potato salad perfection! Super creamy, just how I like it.
Gorgeous photos and the dish looks so good! Love a nice potato salad, absolutely trying yours!