Classic Potato Salad with Eggs

Name: Classic Potato Salad with Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lb Yukon Gold or red potatoes, peeled and cut into 1-inch cubes; 4 large hard-boiled eggs, peeled and chopped; 1 cup mayonnaise; 2 tablespoons yellow mustard; 1 tablespoon white wine vinegar or apple cider vinegar; 2 teaspoons granulated sugar; 0.5 teaspoon celery seed (optional); 2 celery stalks, finely chopped; 0.25 cup finely diced red onion or sweet onion; 2 tablespoons chopped fresh parsley; Salt and freshly ground black pepper, to taste; Smoked paprika or chopped chives for garnish (optional)

Recipe by Sam Rivera · Updated May 2026

Salad

A creamy, tangy potato salad with hard-boiled eggs, mustard dressing, and fresh herbs—perfect for picnics or potlucks when chilled.

⏱ 30 mins

American

Servings 6

Ingredients

1.5 lbYukon Gold or red potatoes, peeled and cut into 1-inch cubes

4 largehard-boiled eggs, peeled and chopped

1 cupmayonnaise

2 tablespoonsyellow mustard

1 tablespoonwhite wine vinegar or apple cider vinegar

2 teaspoonsgranulated sugar

0.5 teaspooncelery seed (optional)

2 celerystalks, finely chopped

0.25 cupfinely diced red onion or sweet onion

2 tablespoonschopped fresh parsley

Salt and freshly ground black pepper, to taste

Smoked paprika or chopped chives for garnish (optional)

Nutrition

320 caloriesCalories

Per serving · Values are estimates

Instructions

Put the potatoes in a big pot and cover them with cold water. Add a pinch of salt, bring to a full boil, then lower the heat and simmer until the potatoes are easy to pierce with a fork, about 10–12 minutes. Drain the water and let the potatoes cool a little.

In a big bowl, whisk the mayo, mustard, vinegar, sugar, celery seed, salt, and pepper until it’s smooth and tastes just right.

Add the warm potatoes (chopped if they’re big), the chopped eggs, celery, onion, and parsley to the bowl. Gently mix everything together—don’t mash the potatoes too much, you want some texture left in there.

Give it a taste and add more salt, pepper, or mustard if it needs it. Cover the bowl and refrigerate for at least 2 hours (or overnight) so the flavors can get cozy. Before serving, stir one last time, sprinkle with smoked paprika or chives, and serve it nice and cold.