Oh, picnics! There’s just something magical about them, isn’t there? Spreading out a blanket, the sun on your face, and of course, all that delicious, comforting food. And when we talk picnics, we absolutely HAVE to talk about potato salad. My absolute go-to, the one that disappears first every single time, is this Creamy Potato Salad With Egg – truly a perfect picnic delight. It’s got that dreamy, creamy texture that just coats your tongue, and those perfectly chopped hard-boiled eggs make it feel so wonderfully satisfying. I remember one summer, I’d spent ages tinkering with my grandmother’s old handwritten recipe, trying to get it just right for our annual family reunion. This version? It’s the one! It’s proof you don’t need fancy ingredients to make something truly special. I’ve made this countless times, and it truly is a recipe I’ve perfected over the years because I just love classic comfort food!
Why You’ll Love This Creamy Potato Salad With Egg
Seriously, this potato salad is a winner! Here’s why it’s going to be your new favorite picnic staple:
- Super Easy to Make: Even if you’re not usually a kitchen wizard, this one’s a breeze. Just boil some potatoes, whisk some stuff together, and mix!
- Crowd-Pleaser Extraordinaire: People just rave about it. That creamy, tangy dressing with tender potatoes and bits of egg? It’s a flavor combo everyone loves.
- Picnic Perfect: It holds up beautifully out of the fridge for a while (though it’s often gone before it gets a chance to sit!), making it ideal for your next cookout or family gathering.
- So Versatile: Serve it with BBQ chicken, burgers, or just eat it with a spoon! It’s that good and goes with pretty much anything.
Gather Your Ingredients for Creamy Potato Salad With Egg
Alright, let’s get our shopping list sorted! You’ll want to grab these goodies to make the absolute best creamy potato salad. Trust me, using good ingredients is half the battle!
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise (use your favorite, I love a good classic one!)
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard (this adds a nice little kick)
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped red onion (for that pop of color and flavor!)
- 1/4 cup chopped fresh dill (can’t skip the fresh herbs!)
- 4 large eggs, hard-boiled and chopped
- Salt and freshly ground black pepper, to taste (seasoning is key!)
Step-by-Step Guide to Making Creamy Potato Salad With Egg
Alright, let’s get down to business! Making this creamy potato salad is pretty straightforward, but a few little tricks make all the difference. Just follow along, and you’ll have a crowd-pleasing potato salad in no time!
Preparing the Potatoes for Creamy Potato Salad With Egg
First things first, your spuds! I like to peel my Yukon Golds and cut them into nice, bite-sized cubes. Pop them into a big pot, cover them with cold water, and bring it all to a boil. You want them to be perfectly tender – fork-tender, not falling apart mushy! This usually takes about 15 to 20 minutes. Once they’re done, drain them really, really well. Seriously, get as much water out as you can so your salad doesn’t end up watery.
Creating the Creamy Dressing for Your Potato Salad
While those potatoes are doing their thing, let’s whip up the magic dressing. Grab a good-sized bowl – big enough to hold everything. Pour in your mayonnaise (use the good stuff!), add the sour cream, a nice dollop of Dijon mustard for that little zing, and a splash of apple cider vinegar to brighten it all up. Give it a good whisk until it’s all smooth and creamy. No lumps allowed!
Combining and Chilling Your Potato Salad
Now for the fun part! Gently add those drained, cooked potatoes into the bowl with the dressing. Then, toss in your chopped red onion and that fresh dill – oh, the smell! Stir it all up super gently so you don’t mash your potatoes. You want lovely distinct pieces. Next, carefully fold in those chopped hard-boiled eggs. They’re like little flavor bombs! Now, this is important: season it well with salt and pepper. Taste it and add more if you think it needs it. What I love to do after mixing is let it chill in the fridge for at least 30 minutes. This lets all those flavors get to know each other, and trust me, it tastes so much better!
If you’re curious about other ways to prepare potatoes, check out this amazing homemade potato soup recipe!
Tips for the Best Creamy Potato Salad With Egg
Okay, you’ve mixed it all up, and it looks good, but let’s make it FABULOUS. Here are a few little secrets I’ve picked up over the years to make this potato salad truly sing. First off, about those potatoes – Yukon Golds are my jam for this because they’re creamy and hold their shape so well. But if you can’t find them, red potatoes are a decent second choice. Just try and avoid starchy ones that turn to mush!
When you’re mixing, really be gentle with the potatoes and eggs. Nobody wants potato mush! I usually use a rubber spatula to fold everything together. And for that dressing… sometimes I like to make my own mayo (or at least jazz up store-bought mayo) with a little extra garlic powder and a squeeze of lemon. My garlic mayonnaise recipe is fantastic for this! Also, don’t be shy with the salt and pepper. Taste it as you go! It makes all the difference. Remember, chilling is key for the flavors to really meld together; it’s worth the wait, I promise!
Ingredient Notes and Substitutions for Potato Salad
Let’s chat about the stars of this creamy potato salad show! Yukon Golds are my absolute favorite for this recipe because they have this wonderful creamy texture and they don’t fall apart when you cook them. But hey, life happens, right? If you can’t find Yukon Golds, good quality red potatoes or even new potatoes work beautifully. Just make sure they’re cooked until tender but still hold their shape – no potato soup here!
And for that creamy goodness? The combo of mayonnaise and sour cream is perfection. If you’re looking for a lighter twist, you can swap out some of the mayo for plain Greek yogurt, though it will change the flavor just a tiny bit. And dill! Oh, fresh dill is a game-changer. If you absolutely can’t find fresh, you can use about a tablespoon of dried dill, but trust me, fresh is where it’s at for that bright, garden-fresh flavor. For the red onion, if you find raw onion a bit too strong, you can soak the chopped onion in ice water for about 10 minutes and then drain it well; it mellows out the bite nicely. Or, you could even use chives!
For a different dressing vibe, check out this amazing Mexican-style dressing – might be a fun experiment for another time, but for classic comfort, stick to the plan!
Serving and Storage for Your Picnic Delight
This creamy potato salad is just begging to be part of your next outdoor adventure! It’s absolutely divine alongside some juicy grilled chicken or burgers fresh off the BBQ. Seriously, pile it high on your plate! It also makes a fantastic addition to a potluck spread or a simple weeknight dinner when you just want something delicious without fuss. And leftovers? Oh, they’re just as good, if not better, the next day! Just pop it in an airtight container and keep it in the fridge. It’ll stay wonderfully fresh for about 3 to 4 days. Perfect for packing in lunches or enjoying as a tasty snack!
If you’re looking for another fantastic salad idea, you’ve gotta try this Caprese salad – it’s bright and summery, just like this potato salad!
Frequently Asked Questions about Creamy Potato Salad With Egg
Got questions? I’ve got answers! Here are a few things people often wonder about my favorite potato salad:
Can I make this potato salad ahead of time?
Absolutely! This creamy potato salad is actually *better* if you make it ahead. Chilling it for at least 30 minutes is essential for the flavors to really meld together. I often make it the morning of – or even the night before – a picnic or BBQ. It just gives all those yummy flavors time to get acquainted!
What are the best potatoes for potato salad?
Oh, this is a big one! For a creamy potato salad that holds its shape, I swear by Yukon Gold potatoes. They have a lovely waxy texture that’s perfect for potato salad – they cook up tender without getting all mushy. If you can’t find those, red potatoes or even new potatoes are a good second choice. Just try to avoid really starchy potatoes like russets, as they can turn your salad into a bit of a potato paste, and nobody wants that!
How long does potato salad last in the fridge?
For the best quality and safety, this creamy potato salad should be stored in an airtight container in the refrigerator and will last up to 3 to 4 days. Always make sure it’s properly chilled, especially when you’re taking it to a picnic. Food safety is super important when it comes to creamy salads, so don’t leave it out at room temperature for too long!
Can I add other ingredients to this potato salad?
You bet! While I love this recipe just as it is – simple and delicious – it’s totally adaptable. A lot of people love adding some finely chopped celery for crunch, or maybe some chopped dill pickles or sweet relish for a tangier bite. Some folks even add in a little cooked bacon! Feel free to get creative, but remember that adding too many extra ingredients might slightly change the texture or flavor balance.
If you’re feeling adventurous and want to try a different kind of salad, check out this fun taco pasta salad recipe!
Nutritional Information
Just a heads-up, the nutritional info you see for this creamy potato salad is pretty much an estimate. It can change depending on the specific brands you use and how you put it all together. Things like the fat content in your mayo or the exact size of your potatoes can make a difference! It’s best to think of these numbers as a general guide rather than exact science.
Print
Creamy Potato Salad With Egg
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic potato salad recipe perfect for picnics and gatherings, featuring a creamy dressing and hard-boiled eggs.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh dill
- 4 hard-boiled eggs, chopped
- Salt and black pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
- Add the cooked potatoes, chopped red onion, and fresh dill to the bowl. Gently stir to combine.
- Fold in the chopped hard-boiled eggs.
- Season with salt and black pepper to your preference.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a firmer potato salad, slightly undercook the potatoes.
- You can add other ingredients like celery or pickles for extra crunch.
- Adjust the amount of mayonnaise and sour cream to achieve your desired creaminess.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
Keywords: potato salad, creamy potato salad, picnic food, egg salad, side dish, classic recipe, summer salad