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Bowl of Homemade Potato Salad with sliced hard boiled eggs on top and fresh dill.
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5 from 90 votes

Classic Potato Salad Recipe with Eggs

Our best potato salad recipe comes straight from Mom's recipe box. Tender chunks of potatoes and eggs covered in creamy dressing is tried and true and a hit at any gathering!
Prep Time20 minutes
Cook Time40 minutes
0 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: potato salad, Side, Side Dish
Servings: 10
Calories: 242kcal
Author: Echo Blickenstaff

Ingredients

  • 5 medium potatoes Yukon Gold or Russet Potatoes
  • 8 eggs hard boiled (save 2 eggs for garnish)
  • 1/2 cup celery sliced
  • 1/4 cup green onion sliced
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon yellow mustard
  • 1/2 cup sweet pickle relish
  • 1 teaspoon fresh dill finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • paprika for garnish (optional)

Instructions

  • In a large pot, boil potatoes with peel on for about 25-30 minutes until potatoes are fork tender, but still firm. After potatoes are cooked, drain the water and allow to cool until cool enough to handle. Peel and dice into small cubes and place in a large bowl.
    Bowl of cut up cubed cooked potatoes.
  • Peel and dice 6 of the eggs (save 2 eggs for garnish) and place in the bowl with the potatoes. Add salt and pepper and lightly toss.
    Bowl of cut potatoes and cut hard boiled eggs. Wooden spoon and salt and pepper on the side.
  • In a small bowl, stir mayonnaise, sour cream, sugar, mustard, relish, dill and any other mix-ins together.
    Glass bowl with relish, mayo, sour cream, dill, sugar and mustard. Wooden spoon on the side.
  • Fold the dressing into the eggs and potatoes while still slightly warm until well combined.
    Stirring potato salad with a spatula in a glass bowl.
  • Slice remaining 2 eggs and layer on top of salad. Sprinkle paprika over the eggs. Refrigerate overnight (12-24 hours before serving is best).
    Bowl of Homemade Potato Salad with sliced hard boiled eggs on top and fresh dill. Wooden spoon on the side.

Video

Notes

  • To get the best flavor from the dried dill, crush it between your hands before adding it to the salad.
  • Make things even easier on yourself and prepare your potatoes and eggs in the Instant Pot at the SAME TIME! It's a huge time-saver and you dirty less dishes.
  • For this recipe, I prefer Best Food's/Hellmann's mayonnaise. In my opinion, it is the absolute best for the sauce. 
  • This keeps in the fridge for up to 5 days. If it becomes a little dry, refreshen it by stirring equal amounts of sour cream and mayonnaise (1/2 to 1 tablespoon of each) depending on how much salad you have leftover.

Nutrition

Calories: 242kcal | Carbohydrates: 23g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 472mg | Potassium: 448mg | Fiber: 2g | Sugar: 7g | Vitamin A: 469IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 1mg