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Creamy Classic American Potato Salad Recipe with Hard Boiled Eggs Made Easy

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A nostalgic and easy-to-make creamy classic American potato salad featuring tender potatoes and hard boiled eggs, perfect for picnics, potlucks, and comforting meals.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
  • 4 large hard boiled eggs, peeled and roughly chopped
  • 1 cup mayonnaise (preferably full-fat)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely chopped (optional)
  • 2 tablespoons sweet pickle relish
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes until potatoes are just tender when pierced with a fork but not falling apart. Drain in a colander and set aside to cool for about 15 minutes.
  2. While potatoes cook, place eggs in a saucepan and cover with cold water by about an inch. Bring to a boil, then cover and remove from heat. Let rest for 12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop roughly.
  3. In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
  4. Stir the diced celery, red onion, and sweet pickle relish into the dressing.
  5. Gently fold in the cooled potatoes and chopped eggs. Use a spatula to mix carefully—try not to mash the potatoes.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
  7. Just before serving, sprinkle chopped fresh parsley on top.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to hold shape. Do not overcook potatoes to avoid mushiness. Older eggs peel easier; adding baking soda to boiling water helps peel eggs. Mix gently to preserve potato texture. Chill at least 1 hour or overnight for best flavor. If salad is too thick after chilling, stir in a teaspoon or two of milk or pickle juice to loosen.

Nutrition

Keywords: potato salad, classic potato salad, American potato salad, creamy potato salad, hard boiled eggs, picnic recipe, potluck side dish

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