Classic Potato Salad with Eggs
It’s time to upgrade your potato salad game! This classic potato salad recipe with eggs is the perfect side dish for any occasion, it’s easy to make and can be customized to suit your taste. With its creamy dressing, tender potatoes, and hard-boiled eggs, this recipe is sure to be a crowd-pleaser. Plus, with the option to make it in an instant pot or on the stove top, it’s a versatile recipe that can fit into any busy schedule.
Whether you’re serving it at a picnic, barbecue, or family gathering, this potato salad is sure to be a hit!
The History of Potato Salad
Potato salad has been around for centuries. It’s believed to have originated in Germany in the 16th century, and it quickly became popular throughout Europe. The first potato salad recipe was a simple dish of boiled potatoes, oil, and vinegar. Over time, the recipe evolved, and new ingredients were added, such as eggs, celery, and onions.
Is Potato Salad healthy?
Potato salad can be a healthy dish, depending on how it’s prepared. Potatoes are a good source of complex carbohydrates, fiber, and several vitamins and minerals, such as vitamin C, potassium, and vitamin B6. Eggs also provide protein, vitamins, and minerals. However, the addition of mayonnaise and other high-fat dressings can increase the calorie and fat content of the dish. To make a healthier potato salad, you can use a light mayo or a light dressing made with Greek yogurt or olive oil instead of mayonnaise, and add plenty of fresh vegetables like celery, onions, and bell peppers for added nutrition and flavor.
Why you’ll love this recipe
You’ll love this potato salad with eggs recipe for several reasons. First, the combination of tender potatoes and hard-boiled eggs creates a satisfying texture that’s both creamy and chunky. The eggs also add a boost of protein and nutrients to the dish. Additionally, the flavor of hard-boiled eggs pairs well with the creamy dressing and savory seasonings. Finally, this potato salad with eggs is a classic and beloved recipe that’s often associated with summertime picnics, barbecues, and family gatherings, making it a nostalgic and comforting dish your family is sure to love!
RELATED: Classic Tuna Pasta Salad
To make a Potato Salad with Eggs you will need
- Russet potatoes
- Eggs
- Dill relish
- Celery salt
- Onion powder
- Mayonnaise (try my homemade vegan mayonnaise recipe!)
- Prepared mustard
- Salt and pepper, to taste
Be sure to check out the full ingredient list and printable recipe in the recipe card below.
How do you make Potato Salad in an Instant Pot?
To make this classic BBQ salad in the Instant Pot:
- To the liner, add the manufacturer’s recommended water amount for bringing the electric pressure cooker to pressure, typically 1 to 1 ½ cups. Place a steamer basket into the electric pressure cooker liner.
- Sprinkle diced potatoes with salt. Add to the steamer basket. Place the eggs on top of the potatoes. If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
- Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
- Remove the eggs and place in a bowl of ice water.
- Place potatoes in a colander or large bowl and sprinkle seasonings over the top. Pour the dill relish over the top. Allow the potatoes to cool for 10 minutes.
- Peel the eggs and dice them. Add the eggs and remaining ingredients to the potatoes and stir gently to mix.
- Best served cold after the flavors have mingled in the refrigerator but can be served warm.
To make this salad on the stovetop:
- Place the diced potatoes and eggs into a stockpot and fill with water to about 1 inch over the potatoes and eggs. Add salt to the water according to your preference.
- Over medium-high heat, bring the water to a boil. Reduce heat to medium and boil for 8 to 12 minutes or until the potatoes are fork-tender.
- Remove the eggs and place in a bowl of ice water.
- Place potatoes in a colander to drain and sprinkle seasonings over the top of the potatoes. Pour the dill relish over the top. Allow the potatoes to cool for 10 minutes.
- Peel the eggs and dice them. Add the eggs and remaining ingredients to the potatoes and stir gently to mix.
- Best served cold after the flavors have mingled in the refrigerator but can be served warm.
Make this Potato Salad with Hard-boiled Eggs, then check out some of my other classic salad recipes:
Classic Broccoli Cheese Salad with Bacon – the perfect side dish for any occasion! Creamy dressing, crispy bacon, and fresh broccoli make this salad a crowd-pleaser. Try it now!
Classic Tuna Pasta Salad – a classic dish that’s easy to make, delicious, and perfect for meal prep. Made with pasta, canned tuna, celery, carrots, green onion and dill, it’s a healthy and satisfying option for lunch or dinner.
Classic Cobb Salad – one of my all-time favourite salads. It’s the perfect hearty salad for dinner because it’s loaded with so much more than just lettuce – it’s got blue cheese, bacon, avocado, eggs, chicken, onion, and a traditional cobb salad dressing.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to make the perfect potato salad, how to repurpose leftovers, and how to store this salad.
To make the perfect potato salad, follow these tips:
- Choosing the right potatoes: Choose waxy potatoes like Yukon golds or red potatoes, as they hold their shape better when boiled.
- Properly boiling the eggs: Boil the eggs for 10 minutes and then transfer them to a bowl of cold water to cool. This will make them easier to peel.
- Consistency of the dressing: The dressing should be creamy and smooth, but not too thick. If it’s too thick, add a splash of water.
Proper Storage Techniques
Once you’ve made the perfect potato salad, it’s important to store it properly to keep it fresh and delicious. Leftovers should be stored in an airtight container in the refrigerator, preferably within two hours of making the salad. If you’re storing the potato salad for longer periods, it’s best to use a shallow container, which will help cool the salad more quickly.
How long can Potato Salad be stored for
Potato salad can be stored in the refrigerator for up to five days. After this time, it’s best to discard the remaining salad, as it can begin to spoil and lose its flavor.
Ways to repurpose leftover Potato Salad
If you have leftover potato salad, don’t throw it away! There are many ways to repurpose this versatile dish. One option is to use it as a topping for twice baked potatoes or to mix it into scrambled eggs for a tasty breakfast. You can also use it as a sandwich filling, or mix it with pasta for a cold pasta salad.
There’s nothing quite like a classic potato salad recipe with eggs. It’s the perfect side dish for any occasion, from picnics and barbecues to potlucks and family gatherings. By following these tips and tricks, you can make the perfect potato salad every time, whether you’re serving it at a casual dinner party or a formal event. So why not give this recipe a try and share it with your friends and family? They’re sure to love it!
🍂 CELEBRATE Fall with
12+ Easy Fall Salad Recipes
From vibrant harvest quinoa creations to soul-soothing butternut squash medleys, delve into these tasty fall salads that capture the very essence of fall.
Other summer salads to bring to a BBQ
- Easy Farro Summer Salad – This summer salad recipe with fresh grape tomatoes, cucumbers, basil from your garden and tasty vinaigrette is a perfect, easy meal prep idea or potluck side dish.
- Summer Corn Salad – made with sweet, buttery corn, sweet tomatoes, vibrant red onions, crisp cucumbers, flavorful feta cheese, fresh basil and a tasty dressing. It’s the perfect side dish salad for a summer BBQ!
- Summer Vegetable Pasta Salad – packed with fresh summer vegetables like fresh seasonal corn, radishes, zucchini, heirloom tomatoes straight from the Farmer’s Market or even from your garden – it’s coated with a simple dressing, making a tasty side dish.
Classic Potato Salad Recipe with Eggs
Looking for an easy and delicious potato salad recipe that can be made either in an instant pot or on the stove top? Look no further! This recipe features tender potatoes, hard-boiled eggs, and a creamy dressing that's perfect for picnics, barbecues, or family gatherings. Plus, with the option to make it in an instant pot or on the stove top, it's a versatile recipe that can fit into any busy schedule. Give it a try and impress your friends and family with this tasty side dish!
Ingredients
- 5 pounds russet potatoes, scrubbed, peeled, and diced in 1 to 2 inch pieces
- 2 eggs
- ½ cup dill relish
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 cup mayonnaise
- 1 tablespoon prepared mustard
- Salt and pepper, to taste
Instructions
To make in the Instant Pot:
- To the liner, add the manufacturer’s recommended water amount for bringing the electric pressure cooker to pressure, typically 1 to 1 ½ cups. Place a steamer basket into the electric pressure cooker liner.
- Sprinkle diced potatoes with salt. Add to the steamer basket. Place the eggs on top of the potatoes. If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
- Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
- Remove the eggs and place in a bowl of ice water.
- Place potatoes in a colander or large bowl and sprinkle seasonings over the top. Pour the dill relish over the top. Allow the potatoes to cool for 10 minutes.
- Peel the eggs and dice them. Add the eggs and remaining ingredients to the potatoes and stir gently to mix.
- Best served cold after the flavors have mingled in the refrigerator but can be served warm.
To make on the stovetop:
- Place the diced potatoes and eggs into a stockpot and fill with water to about 1 inch over the potatoes and eggs. Add salt to the water according to your preference.
- Over medium-high heat, bring the water to a boil. Reduce heat to medium and boil for 8 to 12 minutes or until the potatoes are fork-tender.
- Remove the eggs and place in a bowl of ice water.
- Place potatoes in a colander to drain and sprinkle seasonings over the top of the potatoes. Pour the dill relish over the top. Allow the potatoes to cool for 10 minutes.
- Peel the eggs and dice them. Add the eggs and remaining ingredients to the potatoes and stir gently to mix.
- Best served cold after the flavors have mingled in the refrigerator but can be served warm.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 46mgSodium: 452mgCarbohydrates: 49gFiber: 5gSugar: 3gProtein: 8g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.
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