Potato Salad with hard-boiled eggs (Grandma’s potato salad recipe)

This classic potato salad with hard-boiled eggs is easy to make. It’s creamy, flavorful, and perfect for all your summer get-togethers, with creamy dressing, hard boiled eggs, and an added crunch, it’s sure to be a crowd pleaser and have everyone coming back for more!

Potato salad has been a staple of summer eating for well over a hundred years, and summer potlucks and BBQs just wouldn’t be the same without hot dogs, macaroni salad, coleslaw, and of course potato salad. Its creamy texture and tang have a way of making every summer event just that much better.

This delicious potato salad recipe is sure to be a hit! You need only 7 ingredients to make it and it can easily prep the day before. It’s perfect to serve at your next get-together or BBQ, it’s perfect for packing for potlucks, or to take on picnics. It also makes the perfect side dish and a great addition to the lunch box.

If you’ve never made homemade potato salad, I would highly recommend trying this recipe, as it is easy to make, uses very few ingredients, and beyond boiling the potatoes, requires no actual cooking. Plus it’s sure to be a hit wherever it goes, just don’t plan on having many leftovers!

I’d say this recipe is a good cross between traditional potato salad as most of us know it, and traditional southern potato salad. It has a light cream dressing, a slight tang, and a little crunch. Plus the hard-boiled eggs make a fun and delicious addition to this potato salad!

​My Inspiration

I’ve eaten many different potato salads in my life, anything from deviled egg potato salad, to stake house potato salad, to warm German potato salad. But nothing comes close to this classic potato salad recipe. I’ve been eating this potato salad for as long as I can remember. Every summer, nearly every get-together, and it’s never disappointed. It is in my opinion simply the perfect potato salad.

This recipe always has a special place in my heart, as it was passed from my late Grandma. It same recipe she always made, and brought to any and every summer event we had.

I’m so grateful I took the time to learn and master this recipe(though it never does taste quite the same) and even get her approval before she passed away. I finished working on this recipe, less than a year before she died and I’m so happy I did.

Having and making this recipe is a way to keep a piece of her with us, and knowing I’ll get to someday pass this recipe down to my own children, makes my heart happy.

My grandma taught me a lot of tricks when it comes to cooking. With this recipe, she taught me to thin out my mayo with a little milk before adding it to the salad. It makes the finished potato salad creamier, and it also makes it a little easier to put together, having a thinner mayo makes it a lot easier to mix up without crushing all the potatoes!

I honestly think this is the very best potato salad recipe and I hope you’ll give it a try.  Grandma this recipe is for you ❤️

Grandma’s potato salad recipe

Ingredients.

• large or medium potatoes. You can use pretty much any kind of potato in this recipe. red potatoes, Yukon gold potatoes, and russet potatoes all work well. I typically use russet potatoes, as I find them to be the best for parboiling.
• white onion
• celery
• potato salad seasoning
• mayonnaise, homemade or store-bought
• milk to thin
• hard-boiled eggs
• paprika

How to Make Potato Salad with hard-boiled eggs

Place the unpeeled potatoes in a large saucepan and fill with cool water until the potatoes are completely submerged. Place the pan on the stove over medium heat and bring to a boil.

Boil until the potatoes are fork-tender. You want them to be soft enough to stick a folk in, but not falling apart or mushy. (You can also cook your potatoes in an Instant Pot!)

Drain the potatoes.

There are two options here, depending on how much time you have. 1 You can either allow the potatoes to cool off slightly(don’t like them to sit at room temperature for longer than four hours!) and then place them in the fridge to chill overnight. OR 2 you can place your pan in the sink and run cold water over the potatoes until they are cool enough to handing.

If you are planning to serve the salad the same day you make it, you’ll want to use option 2.

Using a pairing knife, peel the potatoes, then quarter and thinly slice them.

Place the cut potatoes in a large bowl, along with the onion, celery, potato salad seasoning, and 4 of the hard-boiled eggs.

Gently toss, just until everything is roughly coated with seasoning, try not to mash the potatoes while mixing.

Place your mayonnaise in a small bowl, add a splash of milk, and mix. The goal is just to thin the mayo out a little, not make it runny. You can also easily skip this step if you like.

Pour the mayonnaise over the potato mixture and, gently fold, until everything is coated in mayonnaise, again be careful not to mash the potatoes.

Using the back of a spoon, smooth out the top of the potato salad, top it with the remaining hard-boiled eggs slices, and sprinkle with paprika.

Cover your dish with plastic wrap and place it in the fridge. Allow the potato salad to chill for 3-4 hours before serving.

Notes

Leftover Potato salad can be stored in an airtight container for 5-7 days in the fridge.

Miracle whip can be used in place of the mayonnaise if that’s all you have on hand.

You can also use red onion and even green onions if need be, But the green onions will give it a milder flavor, and the red onion will make it a little spicier.

Looking for more great potato recipes to try!

Easy Oven-Roasted Potatoes

Quick and Easy Instant Pot Mashed Potatoes