Easy Potato Salad with Eggs
You might say that my family is full of a bunch of potato salad connoisseurs. Kind of like Bubba’s family with shrimp in Forest Gump, we’ve tried every conceivable recipe going back at least three generations.
Somewhere along the way, a long lost relative stumbled upon what has become the go to recipe that all agree is the most delicious one we’ve ever tasted. And best of all, it’s easy to make. So without further ado, here’s our Easy Potato Salad Recipe with Eggs.
Jump to Recipe
These simple ingredients make the greatest potato salad ever. For this recipe I recommend using real mayonnaise and kosher salt.
When I clean my potatoes, I like to gently scrub them. If the skin becomes too thin it may cause them to split when cooking, making them soggy and hard to peel.
Once washed, place them in a large pot and cover them with cold water. It is important to add salt when cooking potatoes to give them a little flavor. I like to add about ½ teaspoon for each quart of water. After the potatoes are cooked, drain and chill.
Once the potatoes are cold, it is time to peel them. I use a knife to grab on to the skin and peel down. That’s not entirely true – I usually enlist Sid to do the peeling.
Cut potatoes into ½ inch pieces and place them into a large bowl. The chilled potatoes are much easier to peel vs when warm and tend to not turn into mashed potatoes while cutting them.
Pro Tip: Cook the potatoes a day in advance. For best results, leave the potatoes whole with the skin on and keep them in the refrigerator until ready to use.
Chop the celery, green onions and hard-boiled eggs. Add them to your potatoes. How big or small you make the pieces is up to you. For this recipe I like mine cut smaller to enjoy the creaminess of the potato salad with just a touch of texture.
Now it’s time to introduce the veggies and eggs to the potatoes. I’m sure they will become fast friends in short order.
Pro Tip: I like to cook my eggs in advance and put them in the refrigerator. When you are ready to use them, crack and peel them under cold water. Since they are cold and firm, they will be easier to chop.
For the dressing, whisk together the rest of the ingredients in a medium sized bowl. Pour into your bowl of potatoes and mix well. Add salt and pepper to taste. Enjoy.
Easy Potato Salad Recipe with Eggs
Easy Potato Salad with Eggs
- 2 1/2 pounds russet potatoes
- 2 stalks celery
- 2 green onions
- 3 hard-boiled eggs
- 1 1/2 cups mayonnaise
- 1/8 cup milk
- 1/8 teaspoon yellow mustard
- 1 tablespoon brown sugar
- 3/4 teaspoon sugar
- 1/2 teaspoon vanilla
- salt and pepper
- Place potatoes in a large pot and cover with cold water. Add a couple teaspoons salt and set burner to high. Once boiling, cook the potatoes for 20 minutes or until tender. Drain and chill.
- Peel and cut potatoes into ½ inch cubes and place in a large bowl.
- Chop up celery, green onions and hard-boiled eggs and add to the potatoes.
- In a medium size bowl whisk together mayonnaise, milk, mustard, brown sugar, white sugar and vanilla. Pour over potatoes and mix well.
- Add salt and pepper to taste.
- Garnish with green onion greens, cover and chill for at least 2 hours.