Go Back
Print Recipe
5 from 3 votes

Easy Potato Salad with Eggs

How to make Easy Potato Salad with Eggs. The unusual addition of a touch of vanilla is what sets this recipe apart from all the other pretenders and imparts a subtle sweetness that is downright delicious.  
Course: Salad, Side Dish
Cuisine: American
Keyword: potato salad
Servings: 6 people


  • 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.