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44 Best Potato Salad with Eggs for Your Next BBQ

potato salad with eggs
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A creamy potato salad with eggs, fresh dill, and a tangy dressing.

Ingredients

Scale
  • 2 lbs baby potatoes (yellow or red), halved if large
  • 5 large eggs, hard-boiled and halved/quartered
  • 1/2 cup celery, diced
  • 1/3 cup red onion, thinly sliced or diced
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 1 Tbsp Dijon mustard
  • 2 Tbsp dill, fresh chopped (plus more for topping)
  • 1 Tbsp lemon juice (or apple cider vinegar)
  • 1 tsp kosher salt (to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp paprika (for garnish)

Instructions

  1. Add potatoes to a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook 10–12 minutes until fork-tender. Drain and cool.
  2. Hard-boil eggs (about 10–11 minutes), cool in ice water, peel, then slice into halves or quarters.
  3. In a large bowl, whisk together mayo, sour cream, Dijon, dill, lemon juice, salt, and pepper until creamy.
  4. Gently fold in potatoes, celery, and red onion until coated.
  5. Carefully fold in the eggs (save a few pieces for the top if you want it extra pretty).
  6. Finish with extra fresh dill and a light sprinkle of paprika. Chill 30 minutes before serving for best flavor.

Notes

  • Best served chilled.
  • Can be made a day ahead for better flavor.

Nutrition

Keywords: potato salad with eggs, classic potato salad, bbq potato salad, potluck potato salad, herb potato salad, make ahead side dish

Find it online: https://mealcooked.com/potato-salad-with-eggs-recipe-for-bbq/