Delicious, Tasty, and a Family Favorite Potato Egg Salad Recipe!
A restaurant style southern potato salad recipe made with hard boiled eggs, yukon gold potatoes, dill pickles, mayo, and jalapenos. Whether you’re looking for a dish to share with others on a Game Day, a BBQ, or a family event consider making this crowd pleasing Potato Egg Salad Recipe.
Potato Egg SaladJump to Recipe
My love for potato salad began at a BBQ restaurant and I am so glad it did! Cold chunks of potatoes mixed with bacon and soft hard-boiled eggs is all I can think about while writing this recipe. If you’ve never had it with a splash of tabasco sauce, then I highly recommend it! Adds the perfect amount of spice with sweet bbq sauce.
Why is this the best potato salad?
When my husband buys potatoes from costco, it’s a clear sign that I need to make this refrigerator friendly and prep ahead of time potato salad with egg recipe. I make large batches. Actually scratch that, I make JUMBO portions of potato egg salad. It not only goes well with grilled foods, but is a great snack for the day as well. If you’ve been looking for a tasty and fail proof potato salad recipe, then be sure to give this southern potato salad a try! You will not be disappointed-trust!
What kind of potatoes to use for potato salad?
I like to use yukon gold potatoes for this recipe. There is a reason they are super popular with certain dishes. The sweetness and creamy texture pairs well with the mayo and dill pickles in this recipe. I have tried to make it with russet potatoes and it comes second in place, but if you can then I recommend using yukon gold potatoes.
How do I prep Potato Egg Salad?
Start with peeling potatoes and cubing them into 1″ pieces. I like to use yukon gold potatoes for my potato salad with egg recipe. Then boil the potatoes in heavily salted water. I always drain the potatoes and let them cool naturally, but you can also rinse them with cold water and then let them rest. The key is to preserve as much starch as possible.
Is Potato Salad healthy?
This depends on what you consider healthy. You can always adjust ingredients based on your dietary needs, but I say “go big or go home” with this southern potato salad with egg recipe of mine.
What mayonnaise taste best?
I recommend using Best Foods Brand, Wilsey, or Helmann’s Brand. They all taste great in recipes that require a larger amount of mayonnaise. If you want to try a vegan variation, then I highly recommend Follow Your Heart Soy Free Mayonnaise. It tastes great!
Should the egg yolks be removed when making an egg salad?
Absolutely not. I love keeping the yolks in the mixture to help make it creamy and thick. The yolk will allow the mayonnaise and mustard to stick to the potatoes giving it a rich taste. If you wish to remove the yolks, then perhaps use half the yolks versus all of them.
Is this Potato Salad Spicy?
I love spicy food and for that reason I add one jalapeno to this recipe. If you want to make this kid friendly or more appealing to a larger crowd, then I would eliminate the jalapeno all together. You can also, take the seeds out of the jalapeno to tame down the spice level.
Can I freeze Potato Egg Salad?
Since this recipe uses mayonnaise, hard boiled eggs, and vinegar I would recommend not to freeze the potato salad. However, it does well when stored in the refrigerator for multiple days at a time.
What pairs well with this salad recipe?
Hands down, the answer to this question is BBQ. However, any form of roasted meat will be a great addition to the plate. Try it with my Masala Chicken Wings or Ranch Pork Chops. You can also serve it as an appetizer or as is. My kids love to eat potato salad with eggs for a snack.
How long do I boil potatoes for potato salad?
This depends on how big the chunks of the potatoes are. I personally like to keep them al dente for this recipe, but it is a personal preference. If cut into 2″ pieces, then let the potatoes boil for at least 15 minutes. Drain and then let them sit as is until they cool down.
Potato Salad with Eggs Recipe
Potato Salad with Eggs
- 4 cups yukon potatoes, peeled and cut into 1 inch cubes (or smaller) try red or russet potatoes if you can not find yukon
- 1 cup mayonnaise (best foods or hellmans brand)
- 2 tsp sugar
- 2 tsp apple cider vinegar
- ½ tsp garlic powder
- 1 tbsp dijon mustard
- 4-5 sprigs green onions , chopped small
- 2 celery stalks
- 1 tbsp bacon bits
- 1 jalapeno, finely chopped
- 3 hard boiled eggs, peeled and diced
- black pepper
- water + salt for boiling
- Boil the potatoes until tender in heavily salted water. Drain the water and cool them down completely.
- Mix together mayonnaise, mustard, apple cider vinegar, sugar, and garlic powder together.
- Add the chopped celery, jalapeno, green onions, bacon bits, and eggs to the mixture. Combine it well.
- Add the potatoes to the mixture and mix it well again.
- Refrigerate and enjoy cold.
Pairs well with anything grilled, roasted, or even as a snack!