There's nothing quite like the comforting aroma of freshly boiled potatoes and tangy dressing blending together in a big bowl of potato salad. This Easy Potato Salad With Eggs is creamy, flavorful, and has just the right amount of crunch from diced celery and onions.

I first made this dish for a summer BBQ, desperate for a quick side that felt homemade but didn’t take all afternoon. It was an instant hit, and now it's a staple at every family gathering, picnic, and casual cookout.

The best part? This recipe is budget-friendly, ridiculously simple, and guaranteed to disappear fast once served. Let’s dive into what makes it so special.

Why You'll Love This Easy Potato Salad With Eggs

Get ready to fall for a side dish that's as versatile as it is delicious. This Easy Potato Salad With Eggs is everything you want in a classic recipe.

First off, it's incredibly quick to make. With just a handful of basic ingredients and minimal prep work, you can whip this up in under an hour, even faster if you boil the potatoes ahead of time.

It's also very wallet-friendly. Potatoes, eggs, and pantry staples like mayonnaise and mustard keep the cost low without skimping on flavor or quality.

Another major plus: it's family-friendly and highly adaptable. Don't like onions? Leave them out. Love pickles? Toss some in! This salad welcomes customization.

Finally, it’s the ultimate make-ahead dish. In fact, potato salad tastes even better after a few hours in the fridge, giving the flavors time to meld beautifully together.

Now, let’s take a closer look at the simple ingredients that make this salad shine.

Ingredients Notes

The magic of this Easy Potato Salad With Eggs lies in the simplicity of its ingredients. Each item brings a specific texture and flavor that transforms this from a basic side to a standout dish.

Potatoes are the star of the show. I prefer using Yukon Golds because they hold their shape well and have a naturally buttery flavor. If you only have russets on hand, just be gentle as they can break apart more easily.

Hard-boiled eggs add a creamy richness and a little extra protein. I like mine chopped rather coarsely so you get satisfying bites of egg throughout the salad.

Mayonnaise provides that creamy, luscious base. I recommend using a high-quality mayo for the best flavor, but if you’re looking for a lighter option, a mix of mayo and Greek yogurt works beautifully.

Celery and onions offer crunch and brightness, balancing the richness of the potatoes and eggs. If raw onion feels too harsh, soak it briefly in cold water before adding it to mellow the flavor.

You'll also need a big mixing bowl, a large pot for boiling potatoes, and a good sharp knife for chopping. Nothing fancy required!

How To Make This Easy Potato Salad With Eggs

Creating this mouthwatering Easy Potato Salad With Eggs is truly a breeze. Let me walk you through it step-by-step.

Start by boiling your potatoes. Place them in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Simmer until the potatoes are fork-tender but not falling apart. Drain and let them cool slightly.

While the potatoes are cooking, hard boil your eggs. Place eggs in a pot, cover with cold water, bring to a boil, then turn off the heat and cover. Let sit for about 10-12 minutes before plunging them into ice water for easy peeling.

Once your potatoes are cool enough to handle, peel if desired and cut them into bite-sized chunks. Place them in a large mixing bowl and season lightly with salt and pepper.

Peel and chop your eggs, then add them to the potatoes along with the diced celery and onions. Spoon in the mayonnaise and a little yellow mustard for tang, and gently fold everything together until well combined.

Taste and adjust seasoning as needed, then cover and refrigerate for at least an hour to let the flavors meld. You’ll end up with a creamy, flavorful salad that’s perfect for any occasion.

Storage Options

Leftovers of this Easy Potato Salad With Eggs store beautifully. Simply transfer the salad into an airtight container and refrigerate.

For best quality, enjoy within 3 to 4 days. The flavors actually improve after a day, making it ideal for prepping ahead of time.

If you need to transport the salad, keep it chilled with ice packs or in a cooler, especially on warm days to maintain food safety.

To rehydrate if the salad seems a little dry after refrigeration, stir in a spoonful of mayonnaise or a splash of milk before serving.

Variations and Substitutions

One of the best things about this potato salad is how easily you can make it your own. Here are some tasty ideas.

If you love a little extra bite, add a couple tablespoons of dill pickle relish. It brightens the flavors and adds a nice tang.

Swap out regular mayonnaise for sour cream or Greek yogurt for a lighter version. You'll still get that creamy texture without all the heaviness.

Mix in extra veggies like diced bell peppers or shredded carrots for color and crunch.

Prefer a little spice? Stir in a teaspoon of Dijon mustard or even a dash of hot sauce to kick things up a notch.