Perfect Egg Salad Potato Salad: A 30 Min Dream

Name: Perfect Egg Salad Potato Salad: A 30 Min Dream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large eggs, hard-boiled and chopped; 1 pound baby potatoes, cooked and cubed; 1/2 cup mayonnaise; 1/4 cup finely chopped celery; 2 tablespoons finely chopped red onion; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley, chopped (for garnish)

by Jannet Lisa

4 de September de 2025

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Egg Salad Potato Salad has always been my go-to for gatherings, a true crowd-pleaser that brings a smile to everyone’s face. I remember the first time I tried creating this perfect potato and egg salad combination, a happy accident born from a picnic where I had leftover ingredients. The creamy, savory goodness of the egg salad melding with the tender, seasoned potatoes was pure magic. It’s so simple, yet so satisfying, and I’m thrilled to share exactly how to make egg and potato salad that tastes just like mine. Get ready to impress your friends and family with this unbeatable side dish. Let’s get cooking!

Why You’ll Love This Egg Salad Potato Salad

The flavor is simply irresistible, a perfect blend of creamy and savory.
It’s incredibly quick to make, perfect for busy weeknights.
This dish is surprisingly budget-friendly, using common pantry staples.
It’s a family-favorite that even picky eaters adore.
You’ll get a wonderfully creamy egg potato salad that’s satisfying.
It’s a versatile side that complements many main dishes beautifully.
The preparation is straightforward, making it accessible for all skill levels.
You get a delicious creamy egg potato salad that’s a guaranteed hit.

Ingredients for Egg Salad Potato Salad

Gathering the right ingredients is key to achieving that perfect blend in this egg salad with potatoes. You’ll need:

4 large eggs, hard-boiled and chopped – these provide the creamy, protein-rich base.
1 pound baby potatoes, cooked and cubed – choose small, waxy potatoes for the best texture; they hold their shape beautifully.
1/2 cup mayonnaise – the binder that makes everything luscious and creamy.
1/4 cup finely chopped celery – for a delightful crunch and fresh flavor.
2 tablespoons finely chopped red onion – adds a subtle sharpness and color.
1 tablespoon Dijon mustard – this is my secret for a little tang that elevates the whole dish.
1 teaspoon salt – to enhance all the flavors.
1/2 teaspoon black pepper – freshly ground is always best!
2 tablespoons fresh parsley, chopped – for a burst of freshness and a pretty garnish.

How to Make Egg Salad Potato Salad

Creating this delicious dish is a breeze, and I can’t wait for you to try it. It’s the perfect way to combine the best of both worlds!

Step 1: Preheat your oven to 375°F (190°C). While the oven heats, gently rinse your baby potatoes.
Step 2: Place the rinsed potatoes in a pot, cover them with cold water, add a pinch of salt, and bring to a boil. Cook for about 15-20 minutes, or until they are fork-tender but still hold their shape – you don’t want mushy potatoes for this potato salad with eggs.
Step 3: Drain the cooked potatoes and let them cool slightly. Once they’re cool enough to handle, chop them into bite-sized cubes.
Step 4: While the potatoes are cooling, chop your hard-boiled eggs and finely dice the celery and red onion. The aroma of the fresh ingredients already starts to get me excited!
Step 5: In a large mixing bowl, combine the chopped eggs, cubed potatoes, mayonnaise, celery, red onion, Dijon mustard, salt, and pepper. This is where the magic happens, bringing together the distinct flavors of egg salad and potato salad.
Step 6: Gently fold everything together. I like to use a rubber spatula to ensure I don’t break down the potatoes too much, keeping that lovely texture in our potato salad with eggs. You want it all combined, but still recognizable as distinct components.
Step 7: Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes. This crucial step allows the flavors to meld beautifully, creating a harmonious and delicious final product.
Step 8: Before serving, give it one last gentle stir. Garnish generously with fresh chopped parsley for a pop of color and freshness. Enjoy this wonderful potato salad with eggs!

Pro Tips for the Best Egg Salad Potato Salad

I’ve made this dish countless times, and these little tricks have elevated it from good to absolutely amazing. Follow these tips for a truly memorable salad!

Always use waxy potatoes like Yukon Gold or red potatoes. They hold their shape beautifully and don’t turn to mush.
Don’t overcook the eggs! A perfect hard-boiled egg is key for that creamy, distinct egg salad component.
Taste and adjust seasonings before chilling. The flavors really meld, so getting the salt and pepper just right now is important.
For an extra layer of flavor, add a teaspoon of pickle juice or relish to the mix.

What’s the secret to perfect Egg Salad Potato Salad?

The secret is in the balance! Gently combining the creamy egg salad elements with the tender, seasoned potatoes without overmixing is crucial. It makes for a fantastic egg salad potato salad side dish that’s always a hit.

Can I make Egg Salad Potato Salad ahead of time?

Absolutely! I often make it the day before a gathering. It needs at least 30 minutes to chill for the flavors to meld, but it holds up wonderfully in the refrigerator for up to 2 days. Just give it a good stir before serving.

How do I avoid common mistakes with Egg Salad Potato Salad?

The biggest mistake is overmixing, which can turn your salad into a mush. Also, ensure your potatoes are fully cooked but not mushy; use a fork to test them. Lastly, don’t skip the chilling time – it’s essential for flavor development! For more on food safety and storage, check out foodsafety.gov.

Best Ways to Serve Egg Salad Potato Salad

This delightful egg salad potato salad is incredibly versatile and pairs wonderfully with so many dishes. It’s perfect for a casual barbecue or a more elegant potluck. I love serving it as a standalone side dish, perhaps with some grilled chicken or burgers. For a lovely outdoor meal, think of it as the star of your egg salad potato salad for picnics, complementing fried chicken or a fresh green salad. It also makes a fantastic sandwich filling, especially on toasted sourdough or a soft brioche bun. Don’t forget to add some crisp lettuce and a slice of tomato for an extra layer of deliciousness!

Perfect Egg Salad Potato Salad: A 30 Min Dream - Egg Salad Potato Salad - additional detail

Nutrition Facts for Egg Salad Potato Salad

This delightful dish offers a satisfying taste with a good balance of nutrients. Here’s a look at the estimated nutritional breakdown per serving:

Calories: 350
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Sugar: 3g
Protein: 8g
Cholesterol: 150mg
Sodium: 450mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.

How to Store and Reheat Egg Salad Potato Salad

Proper storage is key to keeping this delicious egg salad potato salad fresh and safe to eat, especially if you’re preparing it for a large gathering like egg salad potato salad for potlucks. Once you’ve finished mixing and chilling, make sure to transfer any leftovers to airtight containers. I find that glass containers work best for salads like this. You can safely store it in the refrigerator for about 3 to 4 days. Unfortunately, this creamy salad doesn’t freeze particularly well, as the texture of the potatoes and eggs can become a bit watery upon thawing, so avoid the freezer for this one.

Frequently Asked Questions About Egg Salad Potato Salad

Can I add other ingredients to my Egg Salad Potato Salad?

Absolutely! I love adding a bit of crunch with diced pickles or bell peppers. Some people also enjoy a touch of sweetness with corn or a hint of spice with jalapeños. Feel free to experiment to make your perfect egg salad potato salad.

What are some good Egg Salad Potato Salad sandwich ideas?

For fantastic egg salad potato salad sandwich ideas, try spreading it generously on toasted sourdough or a soft brioche bun. You can also serve it on croissants for a more decadent sandwich, or even use it as a filling inside a wrap or pita bread for a portable lunch.

How long does Egg Salad Potato Salad last in the fridge?

Properly stored in an airtight container, your delicious egg salad potato salad should stay fresh in the refrigerator for about 3 to 4 days. I always make sure to give it a good stir before serving to refresh the flavors.

Is this recipe good for meal prep?

Yes, this is a fantastic recipe for meal prep! I often make a big batch on Sunday, and it’s perfect for lunches throughout the week. It holds up really well and is ready to go when you are, making it a convenient option for busy schedules.

Variations of Egg Salad Potato Salad You Can Try

This classic dish is wonderfully adaptable! If you’re looking to switch things up or cater to different tastes, here are a few ideas to create a unique twist on the traditional egg salad potato salad.

For a Lighter Version: Swap half the mayonnaise for plain Greek yogurt. This still gives you a creamy texture but with a bit more tang and fewer calories, making it a lighter option.
Spicy Kick: Add a finely minced jalapeño or a dash of your favorite hot sauce to the mix. This creates a zesty, flavorful profile that’s perfect for those who enjoy a little heat.
Herb Garden Delight: Incorporate fresh dill, chives, or even tarragon along with the parsley. These herbs add wonderful depth and freshness, creating an elegant and flavorful salad.
Smoky Bacon Potato Egg Salad: For a truly indulgent and hearty egg and potato salad, stir in some crumbled crispy bacon. It adds a smoky, savory crunch that’s absolutely irresistible.