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Horizontal top-down image of a large and small bowl of a creamy potato salad garnished with parsley leaves on top of tan towels.

Classic Potato Salad

  • Author: Nikki Cervone
  • Total Time: 2 hours
  • Yield: 6 servings 1x


If you’re looking for a cool and creamy side dish with simple ingredients and flavors, mix up our classic potato salad with hard-boiled eggs.


  • 4 large eggs
  • 2 pounds baby Yukon Golds
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 1/4 teaspoon freshly cracked black pepper
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 4 celery stalks, chopped
  • 1/2 medium sweet onion, chopped


  1. Fill a medium pot 3/4 of the way full with water, and bring to a boil on the stovetop over high heat. Once at a boil, gently place the eggs in the water using a heatproof skimmer. Boil the eggs for 11 minutes. While the eggs are cooking, prepare an ice bath in a large bowl.
  2. Immediately remove the eggs from the pot with a skimmer and submerge them in the ice bath. Allow them to cool for about 5 minutes before peeling them. Transfer the peeled eggs to an airtight container and place in the refrigerator to cool completely, about 1 to 2 hours. Roughly chop the eggs.
  3. Place the potatoes and one tablespoon salt in a large pot and fill with water to cover at least one inch above the potatoes. Bring the water to a boil on the stovetop over high heat. Boil the potatoes under they are just cooked through and can be easily pierced by a knife, about 12-15 minutes.
  4. Carefully pour the contents into a colander positioned in the sink. Allow the potatoes to cool thoroughly, about 30 minutes. Depending on their size, either halve or quarter the potatoes.
  5. In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, the remaining salt, and the black pepper.
  6. Place the eggs, potatoes, celery, and onion in a large serving bowl. Pour the dressing on top, and mix everything together until all of the ingredients are completely incorporated.
  7. Cover the bowl tightly with plastic wrap. Transfer the bowl to the refrigerator and chill for at least 1 hour before serving. Store potato salad in the refrigerator in an airtight container up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Side Dish

Keywords: classic, potato, salad, hard-boil eggs