Our Quick and easy Potato Salad with Eggs Recipe is a great summer side dish for parties. Kid friendly recipe kids can help make it too!
My mini chef loves helping in the kitchen, especially when it comes to our faves! She eagerly helps to mix, chop, cook whatever!
Old Fashioned Potato Salad just like grandma made, potato salad with eggs recipe!
When we use this recipe, we typically add eggs, but if you want more of a traditional potato salad you could leave the eggs out. Another great addition I like to add in sometimes is celery that’s chopped finely for our old fashioned potato salad.
For chopping, we bought our mini chef these curious chef knives. They’re AWESOME! She can’t cut herself with them at all. These are our favorite kid safe chef knives, BUT we use them too! I love using them to chop up leafy greens, especially when I want shredded lettuce for tacos.When we’re making this, I have to make extra hard boiled eggs for Kay to snack on. She loves hard boiled eggs, especially the yolks, that’s her favorite part!
This is a great side dish recipe to bring to potlucks, summer parties, BBQs, or even birthday parties! We love serving it to our family and friends.
If you want to pack it with more flavor you can also add in some bacon! We make a delicious potato salad with bacon, seriously the best potato salad recipe has to have bacon right? Haha! We always make a red potato salad, but you can also use other potatoes.
We just like to have some more color in our salad whenever possible. 🙂
potato salad recipe with egg recipe video
Potato Salad with Eggs Recipe
Ingredients
- 4 Red Medium Red Potatoes
- Pinch of Sea Salt
- 3 Eggs
- 2 Tablespoons Vinegar
- 1/4 Cup Scallions
- 1/4 Teaspoon Celery Seed
- 1/8 Teaspoon Pepper
- 2-3 Tablespoons Mayonnaise
- 1-2 Tablespoons White Vinegar
- Tips of Scallions for Garnish
- Paprika for garnish
Instructions
- Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat.
- Boil for about 10 minutes or until potatoes are tender. Not soft enough for mashing.
- Now for the eggs - cover the eggs in a saucepan with cold water, pour in about 2 tablespoons of vinegar into it.
- Once the eggs start to boil, take them off the heat and keep covered for 15 minutes. Once they’re done, peel and chop them into bite size chunks.
- Wash, dry, and slice your scallions.
- Add the eggs, scallions, celery seed, pepper, mayonnaise, and vinegar to the potatoes in a large bowl.
- Mix together and top with some greens of the scallions and paprika.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Hi,
Question about the potato salad, you said you use red potatoes for color, so I take it you do not peal the potatoes? Also does this have enough flavoring, can I add pickles to it? Gotta have pickles in there, and lots of flavor.
Thank you,
Lori
Yup, we don’t remove the skin. 🙂 It gives the salad a little color and you get the vitamins and nutrients instead of the garbage can getting it. 😀 You can absolutely add pickles! We serve them on the side.
I’ve been making potato salad like this for 50 years. Wow, I don’t believe I just said that, but it’s true! Just the pure flavor of potatoes, mayo, eggs, vinegar ( very important) onion and celery, and of course the seasonings is all one needs. IMO, when folks add green pepper and pickles, it takes away from it. I have noticed that store bought potato salad and some macaroni salads all share a particular flavor. It’s from the pickle juice. I have always passed on that. Uggg!
Oh my goodness, I completely agree! I love it simple and traditional 🙂
My only question is can you freeze and store it?
You could freeze it, but it won’t retain the same texture. The potatoes could become mealy. I personally wouldn’t freeze potatoes unless they were in a soup or something like a pot pie.
I steam russet potatoes for my salad I like your recipe thank you for sharing. I use eggs, cubed cold potatoes, I put a little pickle juice over my potatoes to coat and chill. After I chill it I take mayo , diced pickles ,yellow mustard, dried herbs: sweet basil, majoram, tarragon,summer savory add to a bowl w/ a little pickle juice and stir well then I coat my potato salad and refreg. till ready to serve. I like to take my salad out of the freg. just prior to serving so it is not ice cold and enjoy…( when I boil eggs for hard boil I add a little olive oil to the water boil , turn off water and let it sit 20 min. covered…..) I prepare my salad a good day or two before I serve it to let the flavors set in)
I forgot I use onions and celery diced…