44 Best Potato Salad with Eggs for Your Next BBQ

You know that moment when you take the first bite of a potato salad with eggs and the flavors just *sing*? That’s exactly what this recipe does—creamy, tangy, with pops of fresh dill and tender potatoes that hold their shape perfectly. It’s the kind of side dish that disappears fast at BBQs, potlucks, or even just a casual weeknight dinner. And the best part? You can make it ahead (honestly, it tastes even better after chilling for a bit). Trust me, once you try this version, you’ll never go back to store-bought. Let’s dive in!

Why You’ll Love This Potato Salad with Eggs

This isn’t just any potato salad—it’s the one people will actually ask you to bring to every gathering. Here’s why:

• Creamy, dreamy texture: The combo of mayo and sour cream (or Greek yogurt) makes it luxuriously smooth without being gloppy.
• Fresh herby zing: That generous handful of dill? It brightens up every bite and makes it taste homemade (because it is!).
• No-fuss prep: Boil, chop, mix—done. Even the eggs cook while the potatoes simmer. Multitasking win!
• Better tomorrow: Like a good stew, the flavors cozy up overnight. Make it ahead and steal extra fridge tastes.

Ingredients for Potato Salad with Eggs

Gathering everything before you start makes this recipe a breeze. Here’s what you’ll need – and yes, every single ingredient matters for that perfect balance of creamy, tangy, and fresh:

• 2 lbs baby potatoes (yellow or red): Halve them if they’re large so they cook evenly. The skins stay on for texture and color – just give them a good scrub first!
• 5 large eggs: Hard-boiled to perfection, then halved or quartered. Pro tip: older eggs peel easier, so check those dates.
• 1/2 cup celery: Diced small enough to blend in but still give that satisfying crunch.
• 1/3 cup red onion: Thinly sliced or finely diced – your call based on how much onion bite you like.
• 3/4 cup mayonnaise: The creamy backbone of our dressing. Full-fat gives the best texture, but use what you love.
• 1/4 cup sour cream (or Greek yogurt): My little tang booster that keeps the mayo from being too heavy.
• 1 Tbsp Dijon mustard: Just enough to add depth without shouting “mustard!” in every bite.
• 2 Tbsp fresh dill: Chopped fine, plus extra for that pretty green garnish on top.
• 1 Tbsp lemon juice (or apple cider vinegar): That bright acidic pop that cuts through the richness.
• 1 tsp kosher salt: Start with this, then taste – potatoes need seasoning!
• 1/2 tsp black pepper: Freshly ground if you’ve got it.
• 1/4 tsp paprika: Mostly for that gorgeous dusting of color on top.

See? Nothing fancy, just good-quality basics treated right. Now let’s make some magic!

How to Make Potato Salad with Eggs

Alright, let’s get cooking! This potato salad comes together in three simple phases – cooking our star ingredients, whipping up that dreamy dressing, and then bringing it all together with the gentle touch of a true potato salad pro.

Cooking the Potatoes and Eggs

First things first – we need perfectly cooked potatoes and eggs. Here’s how I do it:

Scrub those baby potatoes clean (no need to peel – the skins add great texture!) and halve any that are larger than bite-sized. Toss them into a large pot of cold, well-salted water – this helps them season from the inside out. Bring to a boil, then reduce to a lively simmer for 10-12 minutes. You want them fork-tender but not mushy – think “just past al dente.” Drain immediately and let them cool slightly while you tackle the eggs.

For the eggs, I use my foolproof method: cover eggs with cold water, bring to a rolling boil, then turn off the heat and let them sit covered for 10-11 minutes. Plunge them into ice water to stop the cooking (this also makes peeling way easier). Peel under running water if you’re feeling fancy, then slice into halves or quarters – your preference!

Preparing the Dressing

Now for the glue that holds this deliciousness together – the dressing! In a large bowl (big enough to eventually hold everything), whisk together the mayo and sour cream until smooth. Add the Dijon mustard, fresh chopped dill, lemon juice, salt, and pepper. Keep whisking until it’s completely homogeneous – no streaks of mayo or clumps of herbs. Taste it! This is your moment to adjust – need more tang? Add a splash more lemon. Want more herb flavor? Toss in another pinch of dill. The dressing should make you smile when you taste it.

Combining the Ingredients

Here’s where many potato salads go wrong – they get overmixed and turn into glue. Not ours! Gently fold the cooled potatoes into the dressing first – I use a rubber spatula and sort of “lift and turn” rather than stirring aggressively. Once the potatoes are nicely coated, add the celery and red onion, folding just until distributed. Now carefully add most of the eggs (save a few pretty pieces for the top), folding just once or twice so they stay intact.

Transfer to your serving bowl, arrange those reserved egg pieces artfully on top, sprinkle with paprika and extra dill, and – this is crucial – let it chill for at least 30 minutes before serving. The flavors need this time to get to know each other properly. Patience rewards you with the best potato salad!

Tips for the Best Potato Salad with Eggs

Want to take your potato salad from good to “can I get your recipe?” great? Here are my tried-and-true secrets:

• Chill everything first: Cold potatoes absorb the dressing better without getting mushy. I even pop my mixing bowl in the fridge while the potatoes cook!
• Salt in stages: Season the boiling water, then taste again after mixing. Potatoes are sneaky – they need more salt than you think.
• Fresh herbs FTW: That dill? Add half when mixing, then sprinkle the rest on top right before serving for maximum fresh flavor.
• The fold-and-lift method: Treat those potatoes like delicate little clouds – gentle folds keep them intact and perfect.

Oh, and always make extra – this stuff disappears faster than you’d believe!

Variations of Potato Salad with Eggs

One of my favorite things about this potato salad? It’s like a blank canvas waiting for your personal touch! Here are some delicious twists I’ve tried (and loved) over the years when I want to mix things up:

Crunchy Add-Ins That Steal the Show

Sometimes I’ll toss in a handful of crispy bacon bits – because let’s be honest, bacon makes everything better. The smoky saltiness plays so nicely with the creamy dressing. Pickle lovers (you know who you are) can add about 1/4 cup of chopped dill pickles or even capers for that briny punch. My cousin swears by tossing in some diced radishes when she wants extra crunch and color.

Herb Swaps for Different Vibes

Out of dill? No problem! Fresh parsley gives a brighter, cleaner flavor that works beautifully. Chives are another fantastic option – their mild oniony taste blends right in. For a Mediterranean twist, try basil and oregano (just use about half the amount since they’re more potent). In winter, I sometimes use a pinch of dried tarragon when fresh herbs are scarce – it’s surprisingly good!

Lightening It Up Without Losing Flavor

When I’m feeling health-conscious, I’ll swap half the mayo for Greek yogurt – it keeps the creaminess but cuts some calories. For a dairy-free version, avocado oil mayo works great. And if you want to go rogue? Try substituting a tablespoon of the mayo with horseradish sauce for a spicy kick that’ll wake up your taste buds!

The beauty is – there’s no wrong way to make this your own. Just taste as you go and trust your instincts. After all, the best recipes are the ones that evolve with you!

Serving and Storing Potato Salad with Eggs

Okay, here’s the deal – this potato salad is technically ready to eat right after you make it, but I promise it’s worth the wait. That 30-minute chill time lets all the flavors cozy up together like old friends at a reunion. When you’re ready to serve, give it one last gentle stir (those pretty egg pieces on top can stay put as garnish), dust with another whisper of paprika for color, and maybe sprinkle a little extra fresh dill if you’re feeling fancy.

Now, about leftovers – because let’s be real, you’ll probably have some (unless you’ve got a house full of potato salad monsters). Transfer any uneaten salad to an airtight container and pop it in the fridge. It’ll keep beautifully for up to 3 days – the flavors actually deepen overnight! Just give it a quick stir before serving again to redistribute the dressing.

One important note – potato salad doesn’t love sitting out at room temperature for too long, especially on hot summer days. I follow the 2-hour rule: if it’s been out longer than that, it’s time to put it back in the fridge. Food safety first, people! And whatever you do, don’t freeze this – thawed potato salad turns into a sad, watery mess that’ll break your heart.

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving of this potato salad with eggs – because let’s be honest, we all like to know what we’re eating (even if we’re going back for seconds anyway)!

• Serving Size: About 1 cup
• Calories: 320
• Total Fat: 22g (4g saturated, 15g unsaturated)
• Cholesterol: 160mg
• Sodium: 450mg
• Total Carbohydrates: 25g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 10g

Now, here’s my kitchen truth – these numbers can wiggle around depending on your exact ingredients. Used Greek yogurt instead of sour cream? That’ll trim some fat. Added extra eggs? Hello, protein boost! The values above are estimates based on the recipe as written, but your mileage may vary. As my grandma used to say while dishing up seconds, “Good food feeds the soul first – the nutrition label is just bonus information!”

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about this potato salad with eggs – and hey, no judgment here! We all start somewhere. Here are the answers to the ones that pop up most often:

Can I use russet potatoes instead of baby potatoes?

You absolutely can! Russets make a more traditional classic potato salad texture – just peel and cube them into 1-inch pieces before boiling. They’ll take a few extra minutes to cook through (about 15-18 minutes). The trade-off? Russets absorb more dressing, so you might need to add an extra tablespoon or two of mayo to keep it creamy.

How long can potato salad with eggs sit out at a BBQ?

Ah, the eternal potluck potato salad dilemma! For safety, try not to leave it out more than 2 hours, especially on hot days. If it’s scorching outside, I’ll nestle the serving bowl in a larger bowl of ice to keep it chilled longer. After that, pop any leftovers back in the fridge pronto.

Can I make this potato salad ahead?

Please do! This is one of those magical make-ahead side dishes that actually improves overnight. The flavors meld beautifully when chilled for 8-12 hours. Just hold off on adding the final garnishes (extra dill, paprika) until right before serving so they stay fresh-looking.

What’s the best way to store leftovers?

Transfer any uneaten salad to an airtight container and refrigerate within 2 hours of serving. It’ll keep for up to 3 days – though in my house, it never lasts that long! The eggs might get slightly firmer over time, but the flavors just keep getting better.

Can I freeze potato salad with eggs?

Oh honey, no – freezing turns the potatoes grainy and the dressing separates into something…unfortunate. This is definitely a fresh-and-chilled situation only. If you’ve got more than you can eat in a few days, share it with neighbors – they’ll love you for it!

Share Your Feedback

Alright, now it’s your turn! I’d love to hear how your potato salad with eggs turned out – did you stick with my classic version or put your own spin on it? Drop a comment below and tell me all about it! Did you add extra herbs? Maybe swap in some crispy bacon? Forget the eggs entirely (gasp!)? No judgment here – every kitchen has its own personality.

If this recipe made it to your regular rotation (or better yet, got requested at your next family gathering), give it a star rating too! Your feedback helps me know what recipes to share more of. And hey, if you snapped a photo, share it with me!

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