Best Potato Salad with Egg Recipe
This creamy potato salad with egg combines tender waxy potatoes, chopped hard-boiled eggs, crisp celery, dill pickles, red onion, and a tangy mustard dressing. It is an easy make-ahead side dish with a soft, creamy texture and plenty of fresh crunch.
Equipment
- Large saucepan for the potatoes
- Medium saucepan for the eggs
- Colander
- Large mixing bowl
- Medium Mixing Bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Flexible spatula
- Bowl for ice water
Ingredients
- 2 pounds waxy yellow or red potatoes
- 5 large eggs
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons dill pickle brine divided
- ⅓ cup finely chopped dill pickles
- ½ cup finely diced celery
- ¼ cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon granulated sugar
- 1 teaspoon fine salt plus more for the cooking water
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika optional
Optional Ingredients
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh dill
- ¼ cup finely diced seeded cucumber
- 1 additional hard-boiled egg
Instructions
- Scrub the potatoes and cut them into even ¾-inch pieces.
- Place the potatoes in a large saucepan, cover with cold water by 1 inch, and salt the water.
- Bring to a gentle boil and cook for 10 to 14 minutes, until fork-tender but still firm enough to hold their shape.
- Drain the potatoes and let them rest in the colander for 2 to 3 minutes.
- Transfer them to a large bowl, fold in 1 tablespoon pickle brine, and cool for 20 to 30 minutes.
- Place the eggs in a saucepan, cover with cool water, and bring to a boil.
- Cover the pan, remove it from the heat, and let the eggs stand for 11 to 12 minutes.
- Cool the eggs in ice water for at least 5 minutes, then peel them.
- Chop four eggs and reserve the fifth egg for garnish.
- Stir together the mayonnaise, mustard, remaining pickle brine, sugar, salt, pepper, and optional paprika.
- Add the chopped eggs, celery, pickles, onion, and parsley to the cooled potatoes.
- Fold in the dressing gradually until the salad is evenly coated and creamy.
- Cover and refrigerate for at least 1 hour.
- Stir gently, adjust the dressing if needed, and garnish with the reserved egg before serving.
Notes
Allow the cooked potatoes to stop steaming before adding the mayonnaise dressing. Warm potatoes can absorb pickle brine, but very hot potatoes may make the finished dressing oily or loose.