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.
Updated July 15, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on May 10, 2024.
Watch this quick video tutorial!
I am VERY picky when it comes to potato salad, y'all, and this is the one I grew up on. My mom has been making this exact recipe for as long as I can remember, and it's the potato salad that shows up at every family cookout, holiday table, and Sunday dinner in my house.
I've made this recipe more times than I can count, testing it against every "upgraded" version out there, extra herbs, fancy mustards, you name it. This simple, classic combination is the one that disappears first at every potluck, and it's the one my own family still asks for by name.
There's nothing complicated here. Just a handful of pantry staples that come together into something so much better than the sum of its parts. Let's get started!
Why You'll Love This Potato Salad Recipe with Egg
- Truly classic flavor - the combination of Miracle Whip, yellow mustard, and sweet salad cubes gives you that nostalgic, this-is-how-potato-salad-should-taste flavor in every bite.
- Just one bowl - everything comes together in a single large mixing bowl, so cleanup is a breeze.
- Make-ahead friendly - it actually tastes better after a few hours (or a day) in the fridge, which makes it perfect for parties.
- Feeds a crowd for cheap - a few pounds of potatoes and eggs go a long way, making this an affordable side for any size gathering.
Ingredients You'll Need
Here's everything you'll need to make this recipe.
- Potatoes - Russet potatoes are what my mom always used, and what I still reach for. They hold their shape well once boiled and peeled. Yukon gold or red potatoes work too if that's what you have on hand.
- Eggs - Boil and peel your eggs fresh rather than using the pre-packaged hard-boiled ones from the grocery store, the texture and flavor really are better. Keep them roughly chopped and chunky rather than finely diced.
- Sweet salad cubes - This is what gives the salad its signature slightly sweet tang. Make sure you're grabbing sweet cubes or sweet relish, not dill. They're not interchangeable here.
- Miracle Whip - The ingredient that ties everything together. It's tangier and slightly sweeter than plain mayonnaise, which is exactly what this recipe is built around. Mayonnaise can be substituted if you must, but the flavor will be noticeably different (see Variations below).
- Yellow mustard - Regular yellow mustard adds the tang that balances the sweetness from the salad cubes. No need for anything fancier.
- Salt & ground black pepper - Simple seasoning that brings the whole dish together.
- Paprika - Sprinkled on top right before serving for a little smoky flavor and that classic potato-salad look.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Potato Salad Recipe with Egg
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Boil the Potatoes Just Right
Cut your potatoes into even, roughly ½-inch cubes so they cook evenly, and rinse them until the water runs clear before boiling. The biggest mistake here is overboiling. You want them fork-tender with a little structure left, not falling-apart mushy. Start checking around the 15-minute mark.
Step 2: Hard-Boil and Chill the Eggs
Bring your eggs to a boil, then let them sit off-heat in the hot water for 10-15 minutes before transferring to an ice bath. That ice bath step matters more than people think, it stops the cooking and makes the eggs so much easier to peel.
Step 3: Chop, Don't Mash
Roughly chop your peeled eggs rather than mashing them. You want visible chunks of egg throughout the salad, not a uniform paste. A box grater works in a pinch if you want smaller pieces.
Step 4: Combine While the Potatoes Are Warm
Add your drained potatoes, chopped eggs, salad cubes, Miracle Whip, mustard, salt, and pepper to the same bowl and stir gently. Combining while the potatoes still have a little warmth helps everything absorb flavor as it cools.
Step 5: Chill Before Serving
While this salad is good served warm, giving it 2 hours in the fridge lets the flavors settle and meld together, I almost always prefer it chilled.
LaKita's Expert Tips
Here are my best tips for making this recipe turn out perfectly every time.
- Salt your potato boiling water generously. It seasons the potatoes from the inside out and helps prevent a watery finished salad.
- If your potatoes seem watery after draining, spread them on a baking sheet for a few minutes to let excess steam escape before mixing.
- Fresh-boiled eggs peel far easier than eggs straight from the fridge, let them sit at room temp for a few minutes before boiling if you have time.
- Taste and adjust the mustard-to-Miracle-Whip ratio slightly before serving. Potatoes vary in how much they "drink up" the dressing.
- If you're serving this at an outdoor gathering, keep it in a cooler with ice packs. Mayo-based salads shouldn't sit out for more than an hour or two.
- A butter knife works just as well as an egg slicer for roughly chopping hard-boiled eggs if you don't have one on hand.
- Double the recipe for a crowd, but boil the potatoes and eggs in batches rather than one giant pot, it cooks more evenly.
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Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Add celery or red onion for extra crunch if you like more texture. My mom's version skips it, but plenty of readers add a stalk or two.
- Swap Miracle Whip for mayonnaise if you prefer a less tangy, less sweet dressing. It's a straightforward 1:1 swap, though the flavor will lean more classic and less tangy-sweet.
- Use dill relish instead of sweet if you prefer a more savory, less sweet salad overall.
- Add a splash of pickle juice straight from the relish jar for extra tang without extra chopping.
- Make it spicier with a dash of hot sauce or a sprinkle of cayenne alongside the paprika.
- Swap in red or Yukon gold potatoes if that's what's in your pantry. Both hold up well and don't need peeling if you don't mind the skins.
Make-Ahead & Storage
Make-Ahead
You can boil the potatoes and eggs up to a day in advance and store them separately, chilled, in airtight containers. When you're ready, chop and combine with the remaining ingredients. This is a great way to break up the prep if you're cooking for a big gathering. The fully assembled salad also holds up well made a few hours ahead of serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. This salad isn't meant to be frozen. The potatoes and dressing don't hold their texture after thawing, and it will turn watery. This one's meant to be enjoyed cold or at room temperature, there's no reheating step needed.
What to Serve with Potato Salad Recipe with Egg
Here are some of my favorite ways to serve this dish.
- It's a natural match for anything off the grill. Try it alongside BBQ Chicken Thighs or Old-Fashioned Hamburger Recipe for a classic cookout spread.
- Round out a holiday table with Southern Collard Greens and Easy Candied Yams.
- For a lighter picnic pairing, serve it next to Southern Coleslaw Recipe. Two classic mayo-based sides that never compete with each other.
- Bring it to a potluck alongside deviled eggs. If you love the egg flavor in this salad, you'll love Deviled Eggs with Miracle Whip too.
Frequently Asked Questions
Yes, you can substitute mayonnaise 1:1 for Miracle Whip. Keep in mind the flavor will be less tangy and less sweet, since Miracle Whip has added sugar and vinegar built in. If you go this route, you may want to add a touch more mustard to make up for the missing tang.
This usually happens when the potatoes aren't fully drained or are still releasing steam when mixed with the dressing. Let your boiled potatoes sit for a few minutes after draining, and spread them out on a baking sheet if you want to speed up the process.
Absolutely, in fact, I think it tastes even better the next day once the flavors have had time to meld. You can boil the potatoes and eggs a day ahead and store them separately, or fully assemble the salad and refrigerate it overnight.
I always use russet potatoes because that's what my mom used, and they hold their shape nicely once boiled. Yukon gold and red potatoes are great alternatives if that's what you have, and neither requires peeling if you like a little extra texture.
You certainly can. My family's version keeps things simple without them, but a stalk or two of chopped celery or some diced red onion adds nice crunch if that's what you prefer.
Stored in an airtight container, this salad keeps for 3 to 4 days in the refrigerator. It's best enjoyed within the first couple of days for the best texture.
I don't recommend it. The potatoes and mayo-based dressing don't hold their texture after freezing and thawing, you'll end up with a watery, mushy result.
Sweet salad cubes (or sweet pickle relish) add a mild sweetness and tang, which is what gives this recipe its classic flavor. Dill relish is more savory and tart. They're not interchangeable if you want this exact flavor profile, but either works if you prefer a less sweet salad.
I peel mine because that's how my mom always made it, but you can leave the skins on if you don't mind the extra texture. Just make sure to scrub them well before boiling.
Yes, it's actually great served warm right after mixing. That said, I usually prefer giving it at least 2 hours in the fridge first, since the flavors have more time to come together.
📖 Recipe
Potato Salad Recipe with Egg
Video
Equipment
- 1 large pot or saucepan
- 1 medium size sauce pan
- 1 large mixing bowl
- 1 large spoon or spatula
Ingredients
- 2 pounds russet potatoes (about 4 large potatoes)
- 3 large eggs
- ½ cup sweet salad cubes
- ½ cup Miracle Whip
- 2 teaspoons yellow mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
- Peel the 2 pounds of potatoes and use a sharp knife to chop them into even size cubes, about ½ inch. Use a large pot and add the potato cube pieces. Rinse them in water until the water is no longer cloudy and runs clear.
- Cover the potatoes in cold water about 1 inch above the potato pieces. Place on the stovetop over medium heat and allow them to come to a boil. Continue boiling until tender enough to pierce with a fork, about 15 to 30 minutes.
- Carefully remove the potatoes from the heat and drain off all of the water. Place the drained potatoes in a large mixing bowl.
- Place the 3 large eggs in a saucepan and cover them with cold water. Put the saucepan on the stovetop over medium high heat and allow the water to come to a rolling boil.
- 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. Transfer the eggs to a bowl of ice water and allow them to chill for an additional 10 minutes.
- Peel the eggs, discard the shells, and roughly chop the boiled eggs. Add the eggs to the same bowl with the potatoes.
- To the same mixing bowl, add the ½ cup salad cubes, ½ cup Miracle Whip, 2 teaspoons yellow mustard, 1 teaspoon salt, and 1 teaspoon ground black pepper.
- Gently stir to combine and evenly sprinkle the top with 1 teaspoon paprika.
- Serve warm or allow it time to chill in the refrigerator for 2 hours before serving. Enjoy!
Did You Make This Recipe?
If you give this potato salad a try, I'd love to know what you think! Leave a comment below and let me know how it turned out, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later so you've always got it on hand for your next cookout.
Molly says
Hi LaKita, thank you for another fantastic recipe! I’ve never had sweet cubes before and was a bit nervous about putting them in a potato salad, but I trusted the process and wow! This recipe is next level and will be my go-to from now on. Perfection! Thank you.😊
LaKita says
Thank you so much! I had to smile when I read that you trusted the process with the sweet pickles! They can definitely seem unexpected if you've never had them in potato salad before, but they add that little touch of sweetness and tang that makes the whole dish come together.