Simple Potato Egg Salad
Potato Egg Salad—My Lazy Day Go-To
You know those foods that bring you back to your grandma’s kitchen, where you’d sneak a bite while pretending to help? That’s this Simple Potato Egg Salad for me. Actually, my first attempt ended in a potato explosion in the microwave (we don’t talk about that). Now, I make it the old-fashioned way, and honestly, it’s become my go-to when I want something that feels like a hug in a bowl. Oh, and it’s one of maybe three things my picky cousin will eat at family BBQs. So if you’re after something easy that everyone devours (even the ones who claim they hate eggs), you’re in the right spot. Grab a cuppa and let’s get going.
Why I Keep Coming Back to This Salad
I make this when I’m two steps from hangry and need something that’ll fill me up but also be pretty forgiving if I’m distracted. My family goes wild for this—especially when I use a little extra mustard. Actually, once I forgot the dill and nobody noticed. But don’t skip the eggs; my partner tried once (to make it “lighter”) and it was… not great. Oh, and I love that it’s an all-seasons dish; warm or cold, it’s still a winner (though I think it’s tastier after a night in the fridge—it just is.)
What You’ll Need (And Some Swaps I’ve Tried)
- 700g (about 5 medium) potatoes—Yukon Gold is my fave, but honestly, whatever spuds you’ve got knocking around will do. My gran swore by Russets, but I find them a bit too fluffy for this.
- 4 large eggs (sometimes I toss in an extra if they’re on the small side)
- 1/3 cup mayonnaise—full fat, light, or the vegan stuff if you’re that way inclined. I’ve even mixed in sour cream when I was out of mayo—it was fine.
- 1 heaping tablespoon Dijon mustard (or yellow if you like it classic, or horseradish if you’re feeling wild one day)
- 2 small celery sticks, diced tiny (skip if you don’t like the crunch, but I do)
- 1/4 small red onion, diced (I sometimes use green onions because that’s what’s in the fridge)
- 1-2 tablespoons chopped fresh dill or parsley; dried works in a pinch, but it’s not the same
- Salt and pepper, to taste (I’m generous with both, but you do you)
How I Actually Throw It All Together
- Cook the potatoes: Peel them if you’re feeling posh, but I leave the skins on (more flavor, less faff). Chop into bite-sized chunks. Boil in salted water for about 12 mins—poke ’em with a fork; if it slides in easy, they’re done. Drain and let them cool a few minutes so they don’t turn the dressing to soup.
- Boil eggs: Pop your eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9-10 mins. I sometimes forget and overcook ’em—no big deal, just pick off the greenish bit if you care. Cool under cold tap water, peel, and chop.
- Mix the dressing: In a big bowl, stir together mayo, mustard, a good pinch of salt, and some pepper. This is where I usually sneak a little taste (quality control and all that).
- Combine: Add potatoes, eggs, celery, onion, and herbs. Gently fold it all together; don’t mash, but don’t worry if it gets a bit messy. If it looks a bit too thick, add a spoonful of pickle juice or a splash of milk—seriously, it works.
- Chill (or not): Cover and chill for an hour if you can wait. Or just eat straight away—nobody’s policing you.
Notes—Like Little Secrets I’ve Learned
- If your potatoes are watery, just let them sit in the colander for a bit—soggy salad is nobody’s friend.
- Once I added too much onion and it overwhelmed the salad (and my breath); now I start with less and add more if needed.
- On second thought, the celery is optional, but I do miss the crunch when it’s not there.
Things I’ve Tried (& A Few That Flopped)
- I once threw in capers for a briny kick—tasty, but not for everyone.
- Swapped in Greek yogurt for half the mayo; lighter, slightly tangier, not bad!
- Don’t try sweet relish unless you really love it; it took over the whole dish. Lesson learned.
Gear You’ll Need (But Don’t Panic)
- Large saucepan—though I once used two smaller ones; it was annoying, but hey, it worked.
- Mixing bowl—the bigger, the better. I sometimes just use the salad bowl I’ll serve from (less washing up, mate).
- Colander (or, honestly, tip the pan carefully—just don’t burn yourself).
- Sharp knife and cutting board.
How I Store It (If There’s Any Left)
Just pop it in an airtight container in the fridge—good for about 2 days, probably 3 if you’re brave. Though honestly, in my house it’s gone before I even get to test that theory. Tastes even better on day two, in my opinion.
How I Love to Serve It
Perfect with grilled sausages, or honestly, just on a slice of crusty bread. My uncle dunks his chips in it—not traditional, but kind of genius. Sometimes I pile it onto lettuce leaves if I’m pretending to be healthy (no one’s fooled).
Hard-Learned Lessons (So You Don’t Have To)
- I once tried to rush the cooling step—ended up with sad, runny dressing. Give those taters a minute to chill.
- Don’t skimp on the salt; potatoes are bland little things. Taste and add more if you’re not sure.
- Actually, now I always chop things while the potatoes cook—makes everything smoother.
Questions Folks Actually Ask Me
- Can I make this ahead? Oh, absolutely—better the next day, in fact. Just keep it well covered so it doesn’t dry out.
- What if I don’t have Dijon? Use whatever mustard you’ve got; or skip it if you must, but you might miss the zing.
- Can I add bacon? Yes! Crispy bits stirred through = magic. Not traditional, but who cares?
- How do I make it dairy free? Use vegan mayo and skip any dairy subs. Easy as pie (which is actually not easy, but never mind).
- Is it gluten-free? Pretty much, unless you use some weird processed mayo with flour. Quick check of the label and you’re sorted.
By the way, I’ve picked up a few tricks over the years from Serious Eats’ potato salad guide and sometimes I check Bon Appétit’s version for inspiration, but honestly, this one is dead simple and always just… works. Give it a go, and let me know what you think—unless you hate it, in which case, maybe just try capers next time.
Ingredients
- 4 medium potatoes, peeled and diced
- 4 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 celery stalk, finely chopped
- Salt and black pepper to taste
Instructions
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1Place the diced potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and let cool.
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2While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
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3In a large bowl, combine mayonnaise, Dijon mustard, red onion, celery, and parsley. Mix well.
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4Add the cooled potatoes and chopped eggs to the bowl. Gently fold everything together until evenly coated.
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5Season with salt and black pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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