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Classic Potato Salad with Eggs

Classic potato salad with eggs: tender russet potatoes, chopped hard-boiled eggs, and a creamy mayo-mustard dressing. The salad chills for 2 hours so flavors meld and the texture stays rich and scoopable.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes peeled and cubed
Eggs
  • 4 hard-boiled eggs chopped
Vegetables
  • 0.5 cup celery diced
  • 0.25 cup onion finely diced
Dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp paprika for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, add the russet potatoes, and cook until tender, about 15 minutes. Visual cue: cubes should easily pierce with a fork.
  2. Drain the potatoes and cool them until no longer steaming. Visual cue: they look matte and feel room-temperature when you touch a piece.
Make the salad
  1. Combine the potatoes, chopped hard-boiled eggs, diced celery, and finely diced onion in a large bowl. Visual cue: the bowl looks evenly speckled with egg and vegetables.
  2. Mix mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper in a separate bowl until smooth. Visual cue: the dressing turns creamy and uniform in color.
  3. Pour the dressing over the potato mixture and fold gently until coated. Visual cue: potatoes should be lightly glossy without breaking apart.
Chill and serve
  1. Refrigerate the salad for at least 2 hours. Visual cue: it firms up and the dressing thickens slightly.
  2. Garnish with paprika before serving. Visual cue: a light dusting creates a subtle reddish top layer.

Notes

Pro tip: cool the potatoes completely before mixing so the dressing doesn’t loosen. Refrigerate leftovers in a covered container for 3-4 days; freeze is not recommended because the eggs and potatoes change texture. For a lighter option, use a reduced-fat mayonnaise while keeping the same mustard-vinegar ratio for flavor.