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Classic Potato Salad with Eggs

Classic egg potato salad with tender russet potatoes and chopped hard-boiled eggs, coated in a creamy mustard-vinegar dressing. This traditional recipe folds gently for a satisfying, chunky texture that holds up for picnics and cookouts.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Hard-boiled eggs
  • 4 hard-boiled eggs
Vegetables
  • 0.5 cup celery
  • 0.25 cup onion
Creamy 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
Garnish
  • 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 peeled and cubed russet potatoes, and cook until tender, about 15 minutes. Drain well and cool until just warm or room temperature, with no steam rising.
Build the potato mixture
  1. Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and finely diced onion to a large bowl. Toss lightly until the yellow egg pieces are evenly distributed.
Make the dressing
  1. Stir together mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper until smooth. Stop when the mixture looks creamy and evenly speckled from the seasoning.
Combine and chill
  1. Pour the dressing over the potato mixture and fold gently until every piece is coated. Keep folding until you see a creamy white sheen rather than dry pockets.
  2. Refrigerate for at least 2 hours to let the flavors meld and the salad firm up slightly. Chill until cold to the touch, with dressing that clings to the potatoes.
Serve
  1. Sprinkle paprika over the top just before serving. Finish when the surface shows a light dusting of red-orange specks.

Notes

For the best texture, cool the potatoes fully before mixing so the dressing stays creamy instead of loosening. Store covered in the refrigerator up to 4 days; freezing is not recommended because eggs and potatoes can turn watery. For a lighter option, replace half the mayonnaise with Greek yogurt while keeping the mustard-vinegar balance the same.