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Classic Potato Salad with Eggs

Classic potato salad with eggs—tender russet potatoes folded with chopped hard-boiled eggs, celery, and onion in a creamy mustard-vinegar dressing. Chill for at least 2 hours so every bite turns silky and cohesive, with paprika on top for color.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Hard-boiled eggs
  • 4 hard-boiled eggs hard-boiled and chopped
Vegetables
  • 0.5 cup celery diced
  • 0.25 cup onion finely diced
Dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp sugar
Seasoning
  • 1 salt and pepper to taste
Garnish
  • 1 paprika for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of salted water to a boil, add the peeled russet potato cubes, and boil until tender, about 15 minutes. You should be able to pierce pieces easily with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool. Let them cool fully before mixing to prevent the dressing from turning runny.
Build the salad base
  1. In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs, diced celery, and finely diced onion. Toss just until everything is evenly distributed.
Make the creamy dressing
  1. In a bowl, mix mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper until smooth. Taste and adjust with more salt and pepper if needed.
  2. Pour the dressing over the potato mixture and fold gently until the potatoes and eggs are coated. Fold slowly to keep egg pieces intact and prevent mushy potatoes.
Chill and serve
  1. Refrigerate the potato salad for at least 2 hours. This chilling time helps the flavors meld and the dressing thicken.
  2. Before serving, garnish the top with paprika for color. Serve cold or slightly chilled for the best texture.

Notes

Pro tip: Cool the potatoes completely before mixing so the mayonnaise dressing stays thick instead of thinning out. Refrigerate covered for up to 4 days; freeze is not recommended because the mayonnaise can break. For a lighter option, use light mayonnaise while keeping the same mustard-vinegar ratio.