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This creamy potato salad with eggs is the kind of classic side dish that never goes out of style. With tender potatoes, hard-boiled eggs, and a rich, tangy dressing, it’s the perfect Southern potato salad for cookouts, potlucks, holidays, and Sunday dinners alike. Simple ingredients, familiar flavors, and a foolproof method make this recipe one you’ll come back to again and again.
If you’re tired of searching for the perfect potato salad recipe, you’ve found the perfect summer cookout side dish recipe right here! This Orange Fluff Salad is another favorite.
Why you’ll love this classic potato salad recipe!
This Southern potato salad has all the goods, from red onions to celery and plenty of chopped hard-boiled eggs. The combination of the mayonnaise and yellow mustard with a splash of sweet relish creates a flavor that can’t be beat!
What I really love about this recipe is that the texture is really, really good. I’m a fan of a thicker-style potato salad that gives me a good bite and this one delivers.
Even though I really love to make this recipe during the summer months (like for a Labor Day picnic!), it can easily be made all year long.
- Creamy but not heavy: It has a balanced dressing that coats every bite without drowning the potatoes.
- The eggs make the salad: The addition of hard-boiled eggs gives it that classic Southern feel, adding richness and texture that store-bought versions never quite get right.
- Perfect for parties: It’s a make-ahead dream, which means less stress when you’re hosting and better flavor after chilling.
Table of Contents
Ingredients for the Best Creamy Potato Salad
You’ll find a full list of ingredients with measurements in the recipe card below.
- Potatoes – I like to use Yukon Gold potatoes for their butter flavor.
- Red onion and celery – For crunch and flavor to balance the richness.
- Eggs – Classic Southern potato salad always includes hard-boiled eggs!
- Sweet relish – Dill relish also works if you prefer it.
- Mayonnaise – REAL mayonnaise is best for a creamy, rich taste.
- Yellow mustard – Just enough adds tang without overpowering the salad.
Variations
- Use different potatoes: Everyone has a different opinion about the best potatoes for potato salad! I say use whichever you love — Yukon Golds, Russets, red potatoes — all will work.
- Add bacon: Bacon is always good with potatoes!
- Add fresh herbs: Feel free to also mix any fresh herbs you might love — chives, dill, parsley, basil, thyme, etc. — into this potato salad.
- Omit the pickle relish: If you don’t love pickles, just take them out!
- Change up the mustard: If you don’t care for yellow mustard, swap it out for Dijon mustard or spicy mustard. Or do a half and half mixture!
- Change up the mayo: If mayonnaise is not your thing, try vegan or full-fat plain Greek yogurt instead.
How To Make Classic Southern Potato Salad
- Cook the potatoes: Add potatoes to a large saucepan, cover with water, adding 1-2 inches above potatoes and cook until fork-tender.
- Cool the potatoes: Remove from water, and add to a large bowl with water and ice to stop the cooking process and make peeling easier. Leave in ice water for about 5 minutes.
- Cut up the potatoes: Remove the skins from the potatoes, rinse and cut into small cubes.
- Add the ingredients into a bowl: Add to a large bowl with chopped celery, onions, and chopped eggs.
- Whisk: In a small bowl, combine the other ingredients and whisk until well combined.
- Mix with the potatoes: Add to potatoes and stir to combine.
- Chill: Cover and store in the fridge until ready to serve.
Serving Suggestions
- This creamy potato salad with eggs pairs perfectly with Crock Pot Ribs, BBQ Pulled Pork, and Fried Chicken
- This recipe is a staple side dish for backyard barbecues, picnics, Easter, and summer holidays. It works well with sides like my Simple Pea Salad Recipe and Macaroni Salad
How to Store Leftover Potato Salad
Store potato salad in an airtight container in the refrigerator for up to 3–4 days. Stir gently before serving to redistribute the dressing.
Frequently Asked Questions
Boil potatoes for 10–15 minutes, or until they’re fork-tender but not falling apart. You want them cooked through, not mushy.
This is optional. Leaving the skins on adds texture and a rustic feel, while peeling creates a smoother, more classic salad.
Yes! Potato salad actually tastes better after chilling for a few hours, making it ideal for prepping the day before.
This usually happens when potatoes aren’t drained well or are dressed while still too hot. Let them cool slightly before mixing.
Russets work, but they’re starchier and more likely to break down. Yukon Golds or reds are more forgiving.
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Creamy Potato Salad With Eggs
Ingredients
- 6-8 medium potatoes about 2 pounds
- ¼ cup red onion chopped finely
- 3 stalks celery chopped finely
- 3 eggs hard boiled, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika plus more for garnish if desired
- ¼ cup sweet relish
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
Instructions
- Add potatoes to large saucepan, cover with water, adding 1-2 inches above potatoes and cook until fork tender
- Remove from water, add to a large bowl with water and ice to stop the cooking process and make peeling easier. Leave in ice water about 5 minutes
- Remove skins from potatoes, rinse and cut into small cubes
- Add to large bowl with chopped celery, onions and chopped eggs
- In a small bowl, combine the other ingredients and whisk until well combined
- Add to potatoes and stir to combine
- Cover and store in refrigerator until ready to serve
- Store leftovers in an airtight container
Notes
- Rinsing the cooked potatoes will wash off the starch from the potatoes, and this is what will make the potato salad thicker. You can either choose to rinse them or not – either is fine.
- Taste and adjust seasoning after chilling — cold potatoes often need a final pinch of salt.
- Chop ingredients evenly so every bite has a little bit of everything.
- If the salad thickens too much in the fridge, stir in a tablespoon of milk or mayo to loosen it.
This is my favorite potato salad recipe. I make it for a lot of parties and people always comment on how good it is. I’ll be making this recipe forever!
This is GOOD AF!!!! I added more mayo, because I like it really creamy! And I added twice the onion because I am I love with onion! I’m about to cream my panties!! Thank you!!!
Damn Amanda this potato salad must be crazy good
I will make this potato salad it looks delicious
Sounds just like the potato salad I’ve made for years. Wouldn’t change a thing.
I’ve been following my gramma’s recipe (identical) for 75 years now!!!
The best potato salad is the one that is made by Monica Janectic
Very close to what I make, so I will add grandma’s differences. Instead of relish, has to be kosher dill’s finely chopped, and for the dressing, mayo mixed with about a quarter amount of Good Seasons Italian dressing to taste. I also season the potatoes with garlic powder and onion powder; no mustard.
Sweet relish is basically sweet pickles finely chopped and can be bought in most grocery stores in North America
What is the sweet relish?
I want photo for it and the ingradiant.
Chopped sweet pickles in a small jar like for hotdog topping.
Very good but added some green onion and some green pepper chopped fine