Classic Potato Salad Recipe With Egg: Creamy Texture With Hard-Boiled Bites

Ingredients

• 2 lb Yukon Gold Potatoes
• 6 whole Large Eggs
• 1 cup Mayonnaise
• 2 tbsp Yellow Mustard
• 2 tbsp White Vinegar
• 1 cup Celery
• 0.5 cup Red Onion
• 2 tbsp Fresh Dill
• 0.25 cup Sweet Pickle Relish
• 1 tsp Dijon Mustard
• 1.5 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 0.5 tsp Paprika

Instructions

1. 1

   Boil and Cube the Yukon Gold Potatoes: Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of the kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until a knife slides in easily but the potatoes still hold their shape. Drain immediately and let them cool slightly. Once cool enough to handle, peel and cube into 1-inch pieces. I prefer leaving the skin on for rustic texture, but peeling creates that classic smooth finish. Spread the cubes on a baking sheet to cool completely—this prevents them from turning gummy when mixed with the dressing.

2. 2

   Hard-Boil and Chop the Large Eggs: While the potatoes cook, place the 6 whole Large Eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10-12 minutes. Transfer the eggs to an ice bath to cool completely. Once cooled, peel the eggs and chop them into ½-inch pieces. The contrast of creamy egg yolks with the firm whites adds beautiful texture to the salad. For the best presentation, I separate the whites and yolks, chop them separately, then recombine—this creates a more uniform distribution throughout the dish.

3. 3

   Prepare the Creamy Dressing Base: In a large bowl, whisk together the 1 cup Mayonnaise, 2 tbsp Yellow Mustard, 2 tbsp White Vinegar, 1 tsp Dijon Mustard, 0.5 tsp Black Pepper, and the remaining 0.5 tsp Kosher Salt. The combination of yellow and Dijon mustards creates a complex, tangy backbone for the dressing. The vinegar brightens the richness of the mayonnaise while the mustards add depth. Whisk vigorously until the mixture is completely smooth and slightly thickened. I always taste at this stage and adjust the seasoning—sometimes a pinch more salt or a splash of vinegar brings it into perfect balance.

4. 4

   Combine All Ingredients Gently: Add the cooled potatoes, chopped eggs, 1 cup Celery, 0.5 cup Red Onion, 2 tbsp Fresh Dill, and 0.25 cup Sweet Pickle Relish to the dressing. Fold everything together gently with a silicone spatula until evenly coated. The celery and onion provide fresh crunch, while the pickle relish adds sweet-tangy pops of flavor. Be careful not to overmix—you want to maintain the distinct textures of each component. The dill should be evenly distributed, adding its bright, herbal note to every bite. Let the salad sit at room temperature for 15-20 minutes before serving to allow the flavors to meld together beautifully.

5. 5

   Garnish and Chill for Optimal Flavor: Sprinkle the top with 0.5 tsp Paprika for a subtle smoky note and a pop of color. The paprika not only enhances the visual appeal but also adds a subtle warmth that complements the creamy dressing. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to develop fully and the dressing to thicken slightly. The salad can be made a day ahead—the flavors actually improve overnight. Just give it a gentle stir before serving and adjust the seasoning if needed. The texture should be creamy but not soupy, with each ingredient distinct yet harmonious.