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Potato Salad in a round white bowl with sliced egg and dill on top as a garnish.

Classic Potato Salad with Egg

  • Author: Krista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x
  • Category: Side Dish
  • Cuisine: American


  • 34 pounds of Yukon Gold potatoes – washed with skin on, sliced in half
  • 3 tablespoons – White wine vinegar
  • 1/4 cup mayo or Miracle Whip
  • 1/2 cup grainy mustard
  • 1 medium shallot – diced very small
  • 5 hard-boiled eggs – chopped
  • 4 stalks of celery – chopped small
  • salt/pepper – to your taste
  • 1 hard-boiled egg for garnish
  • paprika


  1. Boil potatoes – in a deep pot filled with cold water add the potato halves then bring to a soft boil. Continue to cook until potatoes are fork-tender. Your fork should easily slide in and out of the potato. Drain and place on a cutting board and cut into bite-sized pieces. Then place the potatoes in a large mixing bowl.
  2. Drizzle the vinegar onto the warm potatoes, sprinkle with salt and pepper then toss gently to combine. And in the chopped shallot and celery.
  3. In a small bowl combine the mayo and the mustard. Stir well then pour on the potatoes, add in the chopped hard-boiled eggs and stir well until everything is coated. Taste and adjust salt/pepper as needed. If you like your potato salad with more mayo, feel to add as much as you would like.
  4. Pour the potato salad into a serving bowl, sprinkle with paprika, and the remaining sliced egg as a garnish.
  5. Cover and refrigerate for at least an hour prior to serving. This potato salad can be made a day in advance just keep it in an airtight container.

Keywords: Classic Potato Salad with Egg