Creamy Southern Potato Salad with Egg – 4 Secret Tips Inside

Oh honey, let me tell you about my absolute favorite potato salad with egg – the kind that disappears faster than you can say “picnic” at family gatherings! This Southern-style version is what I grew up eating at my grandma’s kitchen table, where the tang of mustard and creaminess of mayo clung to every tender potato chunk. I can still see her strong hands gently folding in those chopped hard-boiled eggs, making sure each piece stayed perfectly intact.

What makes this potato salad special? It’s that magical combination of creamy dressing clinging to warm potatoes, with little pops of egg yolk richness in every bite. Unlike those sad, dry deli versions, ours stays gloriously moist thanks to a few secret touches I’ll share with you. Whether you’re feeding a crowd or just craving some comfort food, this recipe never fails to bring back those warm summer afternoons sitting on Grandma’s porch.

Save

Why You’ll Fall Head Over Heels for This Potato Salad with Egg

Let me count the ways this Southern-style potato salad will steal your heart (and probably the show at your next cookout):

• Creamy dreamy texture – That perfect balance of mayo and mustard coats every potato chunk without being gloppy
• Egg-cellent protein boost – Those chopped hard-boiled eggs add richness that’ll keep you full longer
• Picnic perfection – Travels like a champ and tastes even better after sitting (no sad, soggy mess here!)
• Make-ahead magic – Actually improves overnight as flavors mingle (my secret for stress-free hosting)
• Crowd-pleasing flavors – The pickle relish and paprika give it that nostalgic deli counter taste we all crave

Trust me, once you try this version, you’ll never go back to those bland store-bought tubs again!

Save

The Must-Have Ingredients for Potato Salad with Egg

Now let’s talk ingredients – and I mean the good stuff! This isn’t one of those “whatever’s in your fridge” recipes. Each component plays a special role in creating that perfect Southern-style potato salad texture and flavor. Here’s exactly what you’ll need:

• 2 lbs russet potatoes – peeled and cubed into 1-inch pieces (trust me, uniform size matters!)
• 4 large eggs – hard-boiled and chopped rough (I like some bigger yolk chunks for texture)
• 1/2 cup mayonnaise – packed full (none of that skimpy measuring for creaminess!)
• 2 tbsp yellow mustard – the classic tangy backbone of flavor
• 1/4 cup celery – finely chopped (for that essential crunch)
• 1/4 cup sweet onion – minced small so it blends beautifully
• 1 tbsp sweet pickle relish – Grandma’s secret flavor booster
• 1 tsp salt – plus more for the potato water
• 1/2 tsp black pepper – freshly ground if you’ve got it
• 1/4 tsp paprika – for that gorgeous golden finish

See? Nothing fancy, just honest ingredients that work together like magic. Now let’s get cooking!

Save

How to Make Potato Salad with Egg

Alright, let’s get to the fun part – making this glorious potato salad come together! I’ll walk you through each step just like Grandma taught me, with all her little tricks for perfect texture and flavor.

Step 1: Cook and Cool the Potatoes

First things first – those potatoes need love! I always start by boiling them in well-salted water (about 1 tablespoon salt for flavor). You’ll want to cook them just until fork-tender – about 10-12 minutes. Here’s my test: stab a cube with a fork; it should slide off easily but not crumble apart.

Drain immediately and spread them out on a baking sheet to cool. This stops the cooking process and prevents mushiness. Oh, and resist stirring them while hot – they’ll break apart! Let them hang out for about 15 minutes while you prep everything else.

Step 2: Prepare the Dressing

Now for the magic sauce! In a medium bowl, whisk together the mayonnaise and mustard until smooth. Then stir in the celery, onion, relish, salt, and pepper. The key here is mixing the wet ingredients first – this ensures every flavor gets evenly distributed.

Taste as you go – sometimes I add an extra pinch of salt or squeeze of mustard depending on my mood. The dressing should be tangy and slightly sweet from the relish. Set this aside while you chop those beautiful hard-boiled eggs.

Step 3: Assemble the Salad

Here’s where the magic happens! In a large bowl, gently fold the cooled potatoes with the chopped eggs using a rubber spatula. Then pour the dressing over everything and fold again – gently does it! You want every piece coated but still intact.

Finish with a sprinkle of paprika for color and that classic deli-style look. Now here’s the hardest part: try to wait at least 30 minutes before digging in so the flavors can mingle. Though I won’t judge if you sneak a bite straight from the bowl!

Save

Tips for the Best Potato Salad with Egg

Listen up, buttercup – these little tricks will take your potato salad from good to “can I get this recipe?” status:

• Chill out! Let it sit in the fridge for at least 2 hours before serving – the flavors develop beautifully as it cools.
• Mayo magic: If it seems dry after mixing, add another tablespoon of mayo. The potatoes soak it up like little sponges!
• Egg-cellent timing: Boil eggs for exactly 12 minutes then shock in ice water – you want firm yolks that won’t crumble.
• Salt smart: Always season your potato water well – it’s the only chance to flavor them from the inside out.
• Fold, don’t stir: Use a gentle folding motion to keep those potato cubes and egg chunks picture-perfect.

Follow these and I promise you’ll be the potato salad hero at every summer cookout!

Make-Ahead Magic for Potato Salad with Egg

Here’s the beautiful truth – this potato salad actually gets better after sitting! The flavors cozy up together like old friends at a reunion. I always make mine the night before and let it chill overnight in the fridge. Just cover tightly with plastic wrap (press it right against the surface to prevent drying).

It’ll keep beautifully for 2-3 days, though ours never lasts that long! Serve it cold straight from the fridge – the creamy texture firms up perfectly. And whatever you do, don’t freeze it! Potatoes turn grainy and the mayo separates into a sad, weepy mess. Trust me on this one – I learned the hard way after a Fourth of July disaster!

Serving Suggestions for Potato Salad with Egg

Oh, the possibilities! This potato salad shines brightest alongside smoky grilled chicken or juicy burgers fresh off the barbecue. At our family reunions, it always shares the table with baked beans and cornbread – pure Southern comfort! But honestly? I’ve been known to eat it straight from the container with just a fork when no one’s looking. It’s that good!

Nutritional Information

Now let’s chat about what’s in this delicious potato salad with egg – nutritionally speaking, of course! While I’m all about flavor first, I do like knowing what’s going into my body (most of the time). This hearty side packs protein from those eggs, fiber from the potatoes and celery, and yes, some fats from the mayo that make it oh-so-creamy.

Important note: Nutrition can vary based on the specific brands of ingredients you use and any tweaks you make to the recipe. My grandma always said “Good food feeds the soul,” and I tend to agree – though maybe don’t eat the whole bowl in one sitting!

The combination of complex carbs from potatoes and protein from eggs makes this salad surprisingly satisfying. The veggies add vitamins and that all-important crunch factor. It’s definitely comfort food, but the kind that sticks with you in the best way possible.

Share Your Potato Salad Masterpiece

I’d love to see your version of this Southern-style potato salad with egg! Snap a pic of your creamy creation and tag me @SophiasKitchen on Pinterest – nothing makes me happier than seeing your kitchen triumphs. Now go forth and potato salad like nobody’s business!

Southern-Style Potato Salad with Egg

Save

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, hearty potato salad packed with hard-boiled eggs, perfect for picnics and gatherings.

• Author: Sophia Collins
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 lbs potatoes, peeled and cubed
• 4 large eggs, hard-boiled and chopped
• 1/2 cup mayonnaise
• 2 tbsp mustard
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1 tbsp pickle relish
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Cook Mode Prevent your screen from going dark

Instructions

1. Boil potatoes until tender, about 10-12 minutes. Drain and let cool.
2. Chop hard-boiled eggs and mix with potatoes.
3. In a bowl, combine mayonnaise, mustard, celery, onion, relish, salt, and pepper.
4. Pour dressing over potatoes and eggs. Mix gently.
5. Sprinkle paprika on top before serving.

Notes

• Make ahead: Refrigerate for 2 hours for best flavor.
• For extra creaminess, add more mayonnaise.
• Follow us on Pinterest for more recipe ideas!

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 2g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 125mg