Spice and Life
menu icon
subscribe
search icon
×

Grandma's Yummy Creamy Potato Salad With Egg

Published: · Modified: by Elle

Jump to Recipe Print Recipe

A creamy potato salad recipe is something every dinner party, barbecue gathering, or picnic get-together, must-have. It is a summertime staple and with its delicious crunch, flavorful classic dressing, and colorful mix it is not a surprise you can always count on a mixing bowl full of this easy and versatile side dish to be present.

Creamy potato salad (1)
Jump to:

My two grandmothers tolerated [past tense, as one passed away a few years ago] each other just for our sake.

Forget the families you see on TV, in ads, in movies, or read about in books. That was not us, and we didn't even try.

However, there were those couple of occasions each year where you could absolutely believe we were one of those families, and those were a few birthdays and Christmas.

Since I moved away, I can only witness these moments during my travels back home, but my mom always makes sure to have a big family dinner every time.

Where does potato salad come to play in this?

Well, my mom's mom prepares the meanest potato salad, and my dad's mom would try to convince other people not to eat it just so that she could take more home for herself. She would not leave without a container of the best potato salad under her arm!

So, while they barely suffered each other, one always made sure to prepare this family favorite, and the other always made sure to eat it. So, after all, we were not so bad, I guess.

This is a very similar recipe to my grandma's and it is easy to make, it is versatile, colorful, and oh-so-delicious!

Its crunch, tang, and creaminess will surely become a regular at your get-togethers.

close up of creamy potato salad

Creamy Potato Salad With Egg Ingredients

  • Baby New Potatoes: They are creamy, don't require peeling, and cook quickly. Can be substituted for any potatoes of choice.
  • Eggs: Hard boiled to perfection.
  • Onion, Carrots, Celery: Colorful and crunchy, inexpensive, and easy to prepare. A balance of strong and sweeter flavors.
  • Mayonnaise, Extra Virgin Olive Oil, Mustard, Salt, and Black Pepper: Quite unusual to have olive oil in a potato salad dressing, but its lush notes mixed with creamy mayo, and strong mustard balance this take on the classic dressing very well.
Creamy potato salad ingredients

How To Make Creamy Potato Salad?

This recipe is very quick and versatile, as many ingredients can be swapped, added, or removed according to your taste.

  1. Start by boiling the eggs and the washed baby potatoes in separate pans; to the boiling potatoes add a teaspoon of salt, as this will allow the salt to be absorbed, making the potatoes more flavorful and requiring less salt to be added later.
  2. Once the tender potatoes have cooled down, chop them in quarters (or halves if small), and set them aside. For the eggs, ensure you do not overboil them, as the egg yolks may become green where they meet the egg whites, looking quite unpleasant; as soon as your eggs are cooked, place them in a bowl of cool water and allow them to cool down, before peeling them and chopping them.
  3. Wash and chop the other vegetables in dice of the same size, for ease of mixing.
red onions, eggs, carrots, celery
baby new potatoes
  1. To prepare the creamy dressing, mix the mayonnaise, oil, mustard, and black pepper, ensuring the oil is well incorporated into the other ingredients, as it will make it easier to coat the potato salad.
  2. In a large bowl, add the cleaned and chopped red onion, celery, carrots, hard-boiled eggs, and potatoes, then add the dressing on top and mix well using two large spoons; to avoid breaking the pieces of vegetables, insert the spoons on the side of the bowls and move them to the center, then lifting.
  3. Serve and enjoy!
baby new potatoes and mayo mustard dressing
bowl of creamy potato salad

People Also Ask [FAQs]

What are the best potatoes to use for potato salad?

As potato salads require tossing and mixing, small waxy potatoes with thin skin that hold their shape after being boiled are the best choice; the most famous ones for the job are red potatoes, Yukon gold potatoes, and yellow Finn. Another good option is Russet Potatoes (also known as Idaho), as they have a fluffy body and thick skin, all while having a high starch content.

How to boil potatoes for potato salad?

Add the whole small waxy potatoes to a large pot and cover with plenty of water; cover the pan with a lid and bring to a boil. Once the cooking water boils, add a teaspoon of salt, reduce the heat to allow the water to just simmer, and cook for about 15 minutes, or until the potatoes easily pierce in the center with a fork.
Once ready, drain the water and place the potatoes in a large bowl of cold water for a couple of minutes, so to stop them from continuing to cook and to make them easier to handle quickly. Should you prefer to eat your potatoes without skin, this is very easy to remove by hand once the potatoes have cooked.

How to make perfect hard-boiled eggs for potato salad?

To cook the eggs, place them in a saucepan and cover them with plenty of water; place a lid on the pan and bring to a boil; as soon as the water boils, remove from the heat but do not lift the lid from the pan. Allow the eggs to cook in the water for 9-12 minutes, depending on preference, and, after the time has passed, move them to a bowl of cold water and allow them to cool down for 10-15 minutes; once cool, the eggs are ready to be peeled and chopped for the potato salad.

How to store the best potato salad with egg?

  • In the fridge: This family favorite will store well in the fridge in an airtight container for up to three days.
  • In the freezer: This recipe is not suitable for freezing, as the vegetables will lose their consistency and the mayo may split.
creamy potato salad recipe

Tips and Tricks For Creamy Potato Salad With Egg

Substitutions and additions:

  • Sour Cream: This is the number one substitute for mayo. Should you like and have it, mix half and half for the creamiest effect.
  • Tanginess: should you like some tanginess in your salad cream, then feel free to add some thinly chopped dill pickles, sweet pickles, or a bit of dill pickle relish; another great way of achieving this light acidity is by adding a little white vinegar or apple cider vinegar, however also lemon juice works well. Most times, when going for a more tangy option, it is best to exclude the mustard, so as not to have too many strong flavors in the same recipe.
  • Red onions: should raw red onions be too strong for your liking, you can either soak them once chopped in some cold water for about ten minutes, or you can substitute them for some green onions, spring onions, or scallions.
  • Fresh herbs and spices: feel free to add some fresh herbs to your potato salad recipe! With this recipe freshly chopped parsley and dill work excellently, however, also chives, tarragon, and cilantro are great.
  • Celery Seeds: These have a great earthy, savory, and bitter taste and can be added to the potato salad as an alternative to other flavorings.

A few notes:

  • Large bowl: As you wouldn't want to mash your cooked potatoes (nor the crunchy veggies), it is best to mix this potato salad in an extra-large bowl, with large spoons, inserting them from the sides and lifting from the bottom up.
  • Miracle whip: if instead of using mayonnaise or sour cream you prefer miracle whip, go for it, however, you may need to balance the other ingredients, as this is pre-flavored with mustard flavors, dry garlic, and spices.
  • Yellow mustard: To offer it a different color and taste, I like to prepare this salad using whole grain mustard, however American yellow mustard works perfectly too.
  • Mayonnaise: Each country has its own brand of favorite mayo, with Dukes Mayonnaise in the United States, Hellmann's in the United Kingdom, and, for example, Calve' in Italy, so use whatever is your favorite in your potato salad recipe!

All food lovers love a good old creamy potato salad with egg and this is the one to try.

Crunchy, tangy, creamy, and colorful, this is a warm weather get-together staple that will grace your summer tables very often as soon as you get to try it.

Next time you are looking for a sharing recipe, try this potato salad recipe, and please, let us know what you think of it, as we love to hear from you. Enjoy!

🥗 Other potato recipes you will enjoy:

Recipe

creamy potato salad recipe with mustard

Grandma's Yummy Creamy Potato Salad With Egg

Elle
Crunchy, tangy, and creamy. A summertime staple that is easy to make.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Cooling Time 30 mins
Total Time 1 hr
Course Salad, Side Dish
Cuisine American
Servings 6 portions
Calories 194 kcal

Ingredients
 
 

  • 500 g Baby New Potatoes or preferred potatoes
  • 3 Eggs
  • 1 Red Onion
  • 1 Carrot
  • 2 Celery Sticks
  • 3 tablespoon Mayonnaise
  • 2 tablespoon Olive Oil
  • ½ tablespoon Wholegrain Mustard or American if preferred
  • Salt and Pepper to taste

Instructions
 

Prepare the vegetables

  • Bring a large saucepan of water to the boil and salt generously.
  • Reduce the heat so that the water is lightly simmering, and add the potatoes to it.
    Cook until they are easily pierced in the middle with a fork and ready.
  • As soon as the potatoes are ready, drain them from the water and allow them to cool down completely. Once cold, halve or quarter, depending on the size of the potatoes.
  • Except for the potatoes, all the other ingredients should be chopped about the same size, so that they mix well.
  • Boil the eggs and, as soon as they are cooked, cool them down in some ice water; once cool, peel them and then chop them.
  • Peel and chop the onion in dice and, OPTIONAL, bathe for 10 minutes in a bowl of ice water, then drain and allow to dry well spread out on a clean tea towel.
  • Peel and chop the carrots; OPTIONAL: you can lightly boil the carrots for 3-4 minutes, so as to eliminate most of its raw flavor, if unliked, while still maintaining some crunch.
  • Wash and peel the celery, then chop it to size.
  • Place potatoes and chopped vegetables in a large mixing bowl; choose a bowl that allows you to easily mix the salad, not one that just fits it.

Prepare the creamy potato salad dressing

  • In a bowl, mix the mayonnaise, olive oil, mustard, salt and pepper until you reach a homogenous and creamy dressing.
  • Add the dressing to the vegetables and mix until all of the vegetables are covered with it; to do so and avoid mashing the vegetables, insert the spoons from the side of the bowl, then lift towards the centre.
  • Taste for seasoning and adjust if needed; serve and enjoy!

Notes

  • This creamy potato salad will keep in the fridge in an airtight container for up to three days. 
  • It is not suitable for freezing. 
  • Cook the potatoes until fork tender in the center. While cooking, only simmer them, so that they don't crush into each other too much and become mushy. 
  • Baby potatoes have a soft skin and don't need peeling, however, any kind of potatoes can be used and peeled if preferred. 
  • Use American mustard instead of wholegrain if preferred. 
  • Ingredients can be easily added, removed, or substituted. Great additions are dill pickle relish, diced crispy bacon, ham, pepperoni, roast chicken, and cubed cheddar cheese. 
  • Great herbs and spices to add to the mix are sweet or smoked paprika, crushed red pepper flakes, chives, spring onions, scallions, parsley, dill, tarragon, or cilantro [fresh coriander]. These can be used fresh or dry, as well as mixed to combine a unique seasoning. 

Nutrition

Calories: 194kcalCarbohydrates: 18gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 82mgSodium: 99mgPotassium: 446mgFiber: 3gSugar: 2gVitamin A: 1826IUVitamin C: 18mgCalcium: 31mgIron: 1mg
Keyword creamy potato salad
Tried this recipe?Let us know how it was!

More Sides

Subscribe

for your weekly recipe fix.

Reader Interactions

Comments

  1. Corinne

    Fabulous recipe. I didn’t tell my husband what was in it so he loved it. Love your recipes and your potato salad is no exception! I follow a vegan diet, but the rest of my family eats a regular diet.5 stars

    Reply

    • Elle

      Great to hear, Corinne! Thank you for sharing!

      Reply

  2. Jes

    This potato salad is simply DELICIOUS. Made it exactly by the recipe.5 stars

    Reply

    • Elle

      Thank you, Jes! Glad to hear!

      Reply

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.