Potato Salad Recipe with Egg

Try making this easy Potato Salad Recipe with Egg that's the perfect combination of savory, sweet, and flavorful. It's a classic Southern side dish recipe that's loaded with flavor and my mom's delicious recipe.

If you're craving similar recipes, then try making some Egg Salad with Pickle Relish or Deviled Eggs with Miracle Whip.

I am VERY picky when it comes to potato salad. Perhaps I'm just used to the way that my mom makes it, but less is definitely more in this side dish situation.

All you really need is a few basic ingredients to mix together to make a potato salad that's savory, slightly sweet, and super delicious.

Let's get started!

Potato Salad Ingredients

1. Potatoes - I prefer russet potatoes because it's what my mom always used, but most starchy potatoes will work. You will need to remove the outer skin or peel the potato. You can also use other waxy potatoes such as Yukon gold potatoes or red potatoes if you prefer. 
2. Eggs - It's best to boil and peel fresh eggs yourself instead of using the eggs that are packaged and already hard boiled from the grocery store. Also roughly chop the hard boiled eggs, keep them chunky.
3. Sweet Salad Cubes - Adds great texture to the salad with a slightly sweet pickle flavor. Make sure that it’s sweet cubes or sweet pickle relish and not dill pickles/cubes.
4. Miracle Whip - The secret ingredient that makes a difference in taste. Make sure that you select the original creamy miracle whip and not any other flavor. You can substitute this ingredient with mayonnaise if you must. 
5. Yellow Mustard - Use regular yellow mustard. This will provide a nice tangy balance to the sweet and savory ingredients in the potato salad.
6. Salt - Brings out the flavors of the other ingredients and prevents the overall dish from tasting flat. 
7. Ground Black Pepper - Provides a slight amount of peppery spice flavor, try using freshly ground black pepper. 
8. Paprika - Sprinkled over the top of the finished potato egg salad before serving to add a layer of smoky flavor and that classic potato salad look.

See the recipe card below for exact ingredient quantities and instructions.

How to Hard Boil Eggs

1. Place the eggs in a saucepan and cover them with cold water.
2. Put the saucepan on the stovetop over medium high heat and allow the water to come to a rolling boil.
3. Turn off the heat and cover the saucepan with a lid. Allow the eggs to sit in the hot water for about 10 to 15 minutes. This step will help to make the eggs easier to peel.
4. Transfer the eggs to a bowl of ice water and allow them to chill for an additional 10 minutes.
5. Peel the eggs, discard the shells, and roughly chop the boiled eggs.

Perfectly Boil the Potatoes

1. Peel the potatoes and use a sharp knife to chop them into even size cubes, about ½ inch.
2. Use a large saucepan or pot and add the potato cube pieces. Rinse them in water until the water is no longer cloudy and runs clear.
3. Cover the potatoes in cold water about 1 inch above the potato pieces.
4. Place on the stovetop over medium heat and allow them to come to a boil.
5. Continue boiling until tender enough to pierce with a fork, about 15 to 30 minutes.
6. Carefully remove the potatoes from the heat and drain off all of the water.

How to Make the Best Potato Salad Recipe

Begin the recipe by preparing the potatoes. Boil the potatoes until fork tender and drain. Boil the eggs, remove the shells, and roughly chop them into chunky pieces.

Add the boiled potatoes and chopped eggs to a large bowl. To the same mixing bowl, add the salad cubes, Miracle Whip, mustard, salt, and ground black pepper.

Gently stir to combine and evenly sprinkle the top with paprika.

Serve warm or allow it time to chill in the refrigerator for 2 hours before serving. Enjoy!

Recipe Tips & Tricks

• Use your hands to mash the hard boiled eggs into smaller chunks, roughly chop them with a knife, or use a box grater to grate them. But keep them a little bit chunky.
• Start with freshly boiled eggs as they work best and are much easier to peel and work with. 
• Do not overboil the potatoes! Try to boil them for about 15 to 30 minutes, until they are fork tender. They should still have structure and a little bite, but not be mushy.
• Trust me, use the Miracle Whip. It adds amazing tangy flavor and slightly sweet flavor. Plus it's the ingredient my mom always uses to make her potato salad.
• Generously salt the water that you'll boil the potatoes in. This adds flavor and helps to prevent the potato salad from being watery.

Storage Tips

Store this delicious potato salad in the refrigerator in an airtight container or sealed container for 3 to 4 days. Any longer than that and you may notice that it becomes a little watery.

Try not leave it at room temperature or out on the countertop for any length of time to prevent spoilage. This particular salad recipe is meant to be enjoyed shortly after it is made and should not be frozen or stored in the freezer for later. 

Want More Easy Side Dish Recipes? Try These:

• Sour Cream Mashed Potatoes
• Baked Potato Wedges
• Home Fried Potatoes
• Creamy Mashed Potatoes
• Collard Greens
• Sweet and Sour Cabbage
• Easy Candied Yams
• Warm Macaroni Salad

Have any comments, questions, or other delicious ways to enjoy this Classic Potato Salad Recipe? Please share them in the comments below!

📖 Recipe