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Classic Potato Salad with Eggs

Classic potato salad with eggs made the traditional way—cubed russet potatoes boiled until tender and folded with chopped hard-boiled eggs and a creamy mustard dressing. Chill for 2 hours for a thicker, more cohesive texture that’s ideal for picnics and potlucks.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Hard-boiled eggs
  • 4 hard-boiled eggs
Vegetables
  • 0.5 cup celery
  • 0.25 cup onion
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • salt to taste
  • pepper to taste
  • paprika for garnish

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Bring a Dutch oven of salted water to a boil, then add the peeled russet potato cubes and cook until tender, about 15 minutes. Drain in a colander and cool the potatoes until they’re warm to the touch, about 5 minutes.
Chop and combine
  1. Boil hard-boiled eggs (or use cooled hard-boiled eggs), then chop them into small pieces. Transfer the chopped eggs to a large bowl along with the cooled potatoes, diced celery, and finely diced onion.
Make the creamy mustard dressing
  1. In a bowl, mix mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper until smooth and evenly combined. Taste and adjust with more salt and pepper if needed.
Dress and chill
  1. Pour the dressing over the potato mixture and fold gently until everything is coated. Refrigerate covered for at least 2 hours, until chilled and set.
Serve
  1. Before serving, sprinkle paprika over the top for garnish and a light color contrast. Serve cold straight from the refrigerator.

Notes

For best texture, cool the potatoes thoroughly so the dressing doesn’t thin out—warm potatoes can make the salad look looser. Refrigerate in a covered container for 3–4 days; freeze is not recommended because mayonnaise and potatoes can break down. If you want a lighter option, use a reduced-fat mayonnaise for a similar dressing consistency.