How To Make Potato Salad With Eggs

Traditional Spud Salad made with Yukon Aureate potatoes, difficult boiled eggs, and a simple creamy dressing. This piece of cake recipe has been a family favorite for years.

Potato salad served in a clear glass serving bowl with a spoon.

When it comes to potato salad, I don't like anything fancy–just give me the easy, old-school recipe without any weird stuff thrown in! That'south what this potato salad recipe is. It's the old fashioned, traditional potato salad it's high on my list of Best Sides to Bring to a BBQ! Information technology's the potato salad that goes perfect with a burger, a side baked beans, and a fresh fruit basin! 🙂

Ingredients for potato salad include: hard boiled eggs, yukon gold potatoes, buttermilk, mayonnaise, xanthous mustard, red onions, celery.

The ingredients for potato salad included diced cooked potatoes in a bowl, hard-boiled eggs, diced celery, onion, pickles and potato salad dressing.

How to Make Potato Salad:

i. Boil the potatoes. Place the whole, unpeeled potatoes in a big pot of water. Bring the water to a boil, so simmer for 10 to fifteen minutes. Peel potatoes, if desired, and cutting them into 1 inch chunks.

2. Brand the dressing. Add egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to a bowl and mix together.

3. Mix dressing and potatoes.

Cooked and chopped potatoes in a bowl with another bowl of dressing being poured over them, next to another photo of the potatoes and dressing tossed together.

4. Add egg whites, celery, onion, and pickles.

5. Stir well and air-condition.

Potato salad ingredients layered in a bowl.

Most the potatoes:

Should you cut the potatoes earlier humid them?

There are mixed feelings in the cooking world every bit to whether you should eddy potatoes whole, or cut them in small chunks outset. I don't honestly recollect it matters; so choose your preference. For me, I take ever felt that it's easier to melt a whole irish potato first, and and then peel and cut information technology when it's soft and the skins comes of easily.

Should you boil the potatoes with or without the pare?

Either method works well. I similar to skin the potatoes after they accept cooked and cooled because the skin comes off so hands.

Brand ahead and storing instructions:

You can brand potato salad ahead 2-3 mean solar day's alee of time and information technology will taste corking. I like to make information technology a few hours before serving to permit the flavors to alloy. Store potato salad in an airtight container in the fridge for up to 5 days.

Looking for more BBQ Side Dishes? Some of my favorites include:

Tuna Pasta Salad
Southwest Tortellini Pasta Salad
Cucumber Onion Salad
Macaroni Fruit Salad

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Recipe

For the salad

▢ three pounds Yukon Gold Potatoes
▢ four hard boiled eggs
▢ 1 loving cup mayonnaise
▢ one/4 cup buttermilk
▢ ii Tablespoons yellow mustard (or one-half dijon)
▢ 2 dill pickles , minced + splash of pickle juice)
▢ salt and pepper
▢ 2 ribs celery , chopped
▢ 1/4 loving cup red onion , chopped

Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil,then lower the estrus and simmer for 10 to 15 minutes, until the potatoes are fork tender.
Drain the water completely from the pot and then cover the pot with a lid to allow thepotatoes to steam for 5-ten minutes.
Skin potatoes, if desired, and cut them into 1 inch chunks.
Separate egg yolks from the whites of the hard boiled eggs and place theyolks in a bowl.
Brew the yolks with a fork and so stir in the mayonnaise, buttermilk,mustard, a splash of pickle juice, and common salt and pepper, to gustatory modality.
Cascade the dressing over the warm potatoes. Chop the egg whites and add together them to thepotatoes along with the celery, onion, and pickles.
Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

Calories: 165 kcal Carbohydrates: 20 grand Protein: v chiliad Fat: 7 g Saturated Fat: 1 chiliad Cholesterol: 60 mg Sodium: 359 mg Potassium: 638 mg Fiber: 3 g Carbohydrate: 1 chiliad Vitamin A: 165 IU Vitamin C: 16.2 mg Calcium: 67 mg Atomic number 26: iv.vii mg

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*I starting time shared this recipe in May 2013. Updated May 2019.

Original Post May 28, 2019

Updated August 25, 2020

Lauren Allen

Welcome! I'm Lauren, a mom of four and lover of good nutrient. Here you lot'll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-stride photos and videos.