Classic Potato Salad Recipe With Egg: Creamy Dill and Mustard Twist

This timeless side dish brings together creamy potatoes, hard-boiled eggs, and a tangy dressing for a classic taste everyone loves.

With simple ingredients and a foolproof method, you’ll create a salad that’s perfect for picnics, BBQs, or family dinners.

Ingredients for Classic Potato Salad Recipe with Egg

Creamy potatoes, hard-boiled eggs, and tangy dressing come together in this beloved side dish.

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The potatoes are the foundation. Yukon Golds offer the perfect balance of waxy texture and buttery flavor—avoid russets, which can fall apart. Whole Foods or Trader Joe’s typically stock high-quality organic options. For the eggs, free-range or pasture-raised provide richer yolks and better flavor, though any large eggs will work for this classic preparation.

No mayonnaise? Greek yogurt at a 1:1 ratio creates a tangier, lighter dressing. Fresh dill can be swapped with 1 tbsp dried dill (rehydrate in warm water first). Yellow mustard works if Dijon isn’t available, though the flavor will be milder. The pickles can be substituted with sweet relish for a different texture and taste profile.

Store covered in the refrigerator for up to 5 days—the flavors meld beautifully overnight. Do not freeze, as the potatoes will become mushy. Best served chilled, allowing the dressing to fully penetrate the ingredients for optimal creaminess.

Step-by-Step Instructions for Classic Potato Salad With Egg

This method ensures a creamy, well-balanced dish with the perfect texture every time.

Step 1: Prepare the Potatoes and Eggs

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of the 1.5 tsp Kosher Salt and bring to a boil. Reduce heat and simmer for 12-15 minutes until the potatoes are fork-tender but still hold their shape.

While the potatoes cook, place the 6 whole Large Eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Transfer the eggs to an ice bath to cool, then peel and chop them.

Drain the potatoes and let them cool slightly. Once cool enough to handle, peel and cube them into ½-inch pieces. This size ensures a good texture in the final dish.

Step 2: Mix the Dressing

In a large bowl, whisk together the 1 cup Mayonnaise, 2 tbsp Dijon Mustard, 2 tbsp White Vinegar, 1 tsp Granulated Sugar, remaining ½ tsp Kosher Salt, 0.5 tsp Freshly Ground Black Pepper, and 0.5 tsp Sweet Paprika.

The mustard and vinegar provide tanginess, while the sugar balances the acidity. Whisk until the mixture is smooth and fully combined—this ensures every bite of the salad is evenly flavored.

Step 3: Combine All Ingredients

Add the warm potatoes to the bowl with the dressing and gently fold to coat. The warmth helps the potatoes absorb the flavors better. Next, add the chopped eggs, 0.5 cup Dill Pickles, 0.5 cup Red Onion, 2 whole Celery Stalks (finely diced), and 0.25 cup Fresh Dill.

Fold everything together gently to avoid breaking the potatoes and eggs. The pickles and celery add a satisfying crunch, while the fresh dill brings brightness to the creamy base.

Step 4: Chill and Serve

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. This resting time is crucial—the potatoes will absorb the dressing, and the salad will thicken slightly.

Give it a final stir before serving. Garnish with a sprinkle of sweet paprika for color and a touch of extra flavor. The salad should be creamy, tangy, and packed with texture from the vegetables and eggs.

Flavor Customization for classic potato salad recipe with egg

Herb Variations

Swap fresh dill for ¼ cup chopped parsley or 1 tbsp dried tarragon for a French-inspired twist. I love how tarragon adds a subtle anise note. Alternatively, use 2 tbsp chopped chives for a milder, oniony flavor. 🌿

Spice Adjustments

Add ½ tsp cayenne pepper or 1 tsp smoked paprika to the dressing for a smoky kick. For heat lovers, 1 diced jalapeño adds fresh spice. I prefer smoked paprika for a BBQ-friendly version.

Dressing Swaps

Replace mustard with 2 tbsp yellow mustard for a milder taste, or use 1 tbsp whole-grain mustard for texture. For a lighter option, swap half the mayo with Greek yogurt. This keeps the creaminess without being heavy.

Extra Add-Ins

Fold in ½ cup diced bell peppers for sweetness or ¼ cup chopped scallions for extra freshness. I often add 2 tbsp capers for a briny punch. These small additions make the dish uniquely yours.

Egg Customization

For a creamier texture, use 8 egg yolks only instead of whole eggs. Alternatively, soft-boil eggs for 6 minutes instead of hard-boiling—the runny yolks create a luxurious sauce when mixed in. 💡

Pickle Choices

Use bread and butter pickles for sweetness or cornichons for a tangier bite. For crunch without pickles, add ½ cup diced radishes. I find cornichons add a sophisticated touch to the classic flavor.

Frequently Asked Questions