A Family Favorite Potato Egg Salad Recipe!
If you love creamy potato salad, then you must try this restaurant style southern potato salad recipe with eggs! Pair it with lunch, dinner, or enjoy it as a snack.
This Potato Egg Salad is perfect for Game Day, a BBQ, or a gathering. Make it by the buckets because everyone is going to love it.
A recipe that was inspired by my favorite BBQ restaurant in Arkansas. It pairs well with my Indian Masala Chicken Wings and Grilled Cilantro Chicken Wings
Family Favorite Potato Egg Salad
Ingredients
- yukon potatoes
- mayonnaise
- sugar
- apple cider vinegar
- garlic powder
- dijon mustard
- green onions
- celery
- bacon bits
- jalapeno (optional)
- hard boiled eggs
- salt
- black pepper
- water + salt for boiling
- tobassco sauce as a condiment
See recipe card for measurements
Instructions
Start by boiling potatoes that are skinned and cut into small chunks. Strain them and let them cool to room temperature.
Cut hard boiled eggs into small dices.
Mix together mayonnaise, green onions, bacon bits, and the additional ingredients.
Combine the potatoes, eggs, and the mayo mixture together. Refrigerate the potato egg salad until ready to serve.
Substitutions
- Eggs- Feel free to eliminate and replace with extra potatoes.
- Jalapeno- optional only for spice loving beings
- Mayonnaise- Use a vegan friendly version such as this one.
Storage
Refrigerate the cooked potato salad in the fridge for up to 3 days. This recipe is great to make ahead for gatherings.
Pair it with
Any BBQ favorites! Looking for specific recipes? Give these a try...
- Beef Barbacoa
- Indian Masala Chicken Wings
- THE Papad Roll - an Indian Spiced Kebab Wrap
- Ranch Pork Chops
📖 Recipe
Potato Salad with Eggs
Ingredients
- 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 teaspoon sugar
- 2 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- 1 tablespoon dijon mustard
- 4-5 sprigs green onions , chopped small
- 2 celery stalks
- 1 tablespoon bacon bits
- 1 jalapeno, finely chopped
- 3 hard boiled eggs, peeled and diced
- salt
- black pepper
- water + salt for boiling
Instructions
- 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.
Notes
FAQ
Yukon gold potatoes are great for this recipe for their creamy texture and sweet taste. An alternative would be russet potatoes.
I prefer either Best Foods or Hellman's Brand. For a healthier option I like to use Follow Your Heart Vegenaise.
Absolutely not. The yolk will add flavor and a an even creamier result.
I don't recommend it. Refrigerate it for 3-5 days at most.
For 2" pieces, let the potatoes boil for at least 15 minutes. Drain and then let them sit as is until they cool down.
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