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    Home » Recipes » Sides and salad recipes

    Creamy potato salad with egg

    Published: Sep 2, 2023 · Modified: May 24, 2024 by VJ · This post may contain affiliate links · 4 Comments

    Jump to recipe

    This creamy potato salad with egg is how I used to make potato salad when I lived in South Africa, and it always got rave reviews. It's such a simple recipe, you only need 4 main ingredients for the basic recipe but you can customise it with other ingredients to your own taste.

    Overhead shot of a dish of potato and egg salad.
    Jump to:
    • Easy potato salad
    • Variations
    • What you will need
    • What to do
    • Potato salad with egg FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Easy potato salad

    Sometimes the easiest recipes are the best. Just simple ingredients that you mix together that work so well!

    This easy potato salad is one of those recipes. You only need 4 main ingredients - potatoes, eggs, onions and mayonnaise - and you can be tucking into a dish of this deliciously creamy potato salad in no time.

    Of course, you do need a little seasoning in the form of salt, and perhaps a sprinkling of paprika over the top for a touch of colour, but that is it really - nothing else needed.

    The potatoes are creamy, with a firm texture, complemented by the pieces of hard-boiled egg that are mixed through. And the small pieces of onion give a satisfying crunch as you bite into them, but they are cut so finely that they don't overpower the overall flavour, which is that of egg and potato.

    Variations

    This is the basic recipe - and probably the version I make the most often, but you can add lots of different ingredients to make this potato salad your own:

    • fry up some bacon pieces until crispy and mix those through;
    • mix a handful of grated cheese with the potatoes, with perhaps more grated cheese sprinkled on top;
    • grate an extra hard-boiled egg over the top of the salad before sprinkling with paprika;
    • add extra crunch by mixing some finely chopped celery in with the onions;
    • if you don't like the taste of onions, just leave them out (then you only need 3 ingredients to make this dish 🙂 ).
    • you could also swap out the onions for finely chopped chives.

    The choices are endless - you are limited only by your imagination. Once you've made the basic potato salad, you can modify it to your heart's content. This recipe for potato salad with egg is like having lots of recipes in one!

    A large spoonful of potato and egg salad held over a serving dish.

    Here's the basic recipe. I'd love to hear how you customise it!

    What you will need

    Equipment

    To boil the eggs and potatoes you will need a saucepan.

    For cutting up the potatoes, eggs and onions you will need a sharp knife and a chopping board.

    And for mixing it all together and serving you will need a large mixing bowl and a serving dish.

    Ingredients

    The ingredients as given in the recipe will make enough potato salad to cater for 4 to 6 people as a side dish. To make a larger bowl of potato salad simply use more ingredients. Be careful about doubling up on the salt though - you don't want to make the dish too salty.

    **You can get the complete list of ingredients and full instructions for making this potato salad with egg on the printable recipe card at the end of this post**

    Ingredients for potato salad with egg.

    Potatoes - the one thing I will say about the potatoes is that they need to be waxy potatoes, i.e. the ones that hold their shape when they are boiled and have a nice creamy 'bite' to them. You don't want to be using a potato that you would typically use for mash. For this recipe I used red potatoes (or Roosters), but you could use Charlottes, Jersey Royals, salad potatoes (sold as that in the UK supermarkets) or even Maris Pipers.

    Onions - you can use either red or white onions, but they should be very finely chopped - no bigger than a pea!

    Eggs - the eggs should be hard-boiled so that you can cut them up easily. I normally just stick the eggs in with the potatoes when I boil the potatoes (saves on energy 🙂 ).

    Mayonnaise - use your favourite store-bought mayonnaise, or make your own using one of these easy recipes:

    • One-minute mayonnaise - if you have a stick-blender this recipe can be whipped up in seconds.
    • How to make mayonnaise - a more traditional mayonnaise recipe that calls for the oil to be drizzled slowly into the eggs in a blender.

    Salt and pepper - for seasoning.

    Paprika - not pictured and optional - for sprinkling on top of the potato salad.

    What to do

    Peel the potatoes and cut them into large chunks.

    Peel the onion and cut it into a fine dice no larger than a pea. Well, that is my recommendation. If you enjoy larger pieces of raw onion then cut them to the size that you enjoy. This will be your version of the salad after all!

    Eggs and large pieces of potato in a saucepan.

    Place the potatoes in a pan of lightly salted water along with the eggs and bring to a boil. Boil for 8 to 12 minutes until you can pierce the potato with a fork. Remove from the heat and fill the pan with cold water to stop the potatoes from cooking further.

    Pieces of cooked potato, hard-boiled egg and chopped onion in a serving dish.

    When the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a serving dish. Peel and chop the eggs and add the eggs and chopped onions to the potatoes.

    Creamy egg and potato salad sprinkled with paprika in a white serving dish.

    Stir in the mayonnaise, taste for seasoning and add salt and ground black pepper to your own taste. Optionally sprinkle with a little ground paprika. Cover the dish and place it in the refrigerator until ready to serve.

    Note - I have allowed one cup of mayonnaise in the recipe. The actual amount will depend on your taste. If you like a lot of mayonnaise you may need to add extra. Also, if the potatoes that you use are quite floury you may need extra mayonnaise to compensate.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    A white serving dish of potato and egg salad with a wooden serving spoon.

    Potato salad with egg FAQ

    Why do you cook the eggs with the potatoes?

    Purely to save on energy. If you prefer cooking your eggs separately, by all means, do so. Just make sure that they are hard-boiled.

    Can I freeze potato salad with egg?

    No, this dish is not suitable for freezing as the mayonnaise will split once defrosted. However, you can store this dish in a covered container in the refrigerator for 4 to 5 days.

    Can I cook the potatoes without peeling them?

    Yes, you can certainly boil the potatoes with the skin on and remove the skin once the potatoes have cooled. If you are using new or baby potatoes for the salad (that have very thin skins) you may prefer to leave the potatoes unpeeled.

    Do I have to store potato salad in the refrigerator?

    Yes, this is recommended to prevent contamination of the potato salad. If you plan to serve the potato salad at room temperature you can let it stand on the counter for an hour or so before serving. If you choose to do this, I would be inclined to discard any leftovers rather than putting them back into the refrigerator.
    Potato salad should always be kept chilled. It will be fine if you serve it chilled from the refrigerator and then return the dish immediately to the refrigerator for another meal.

    What can I serve with potato salad?

    Ask any South African this question and you will get the obvious answer 'a barbeque'. I like to serve my potato salad with cold meat such as these air-fryer chicken drumsticks or slices of oven-baked gammon. Potato salad also goes well with fish or seafood and I often serve it with garlic butter prawns.

    Do I have to use eggs in this recipe?

    No, you can leave the eggs out. But then it would just be a plain potato salad, not a potato salad with egg 🙂

    Save for later

    If you would like to make this potato and egg salad yourself, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    I normally serve potato salad with cold meat and other salads to form a completely balanced meal. Here are some other salads you may like to try. You can find more salad recipes on my side and salad recipes page.

    • A dish of egg and asparagus salad garnished with additional sliced eggs amd asparagus spears.
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    📋The recipe

    A white serving dish of potato and egg salad with a wooden serving spoon.

    Potato salad with egg

    This potato salad with egg is how I used to make potato salad when I lived in South Africa, and it always got rave reviews. It's such a simple recipe, you only need 4 main ingredients for the basic recipe but you can customise it with other ingredients to your own taste.
    Recipe by: Veronica
    Salad
    British, South African
    Calories 445
    Prep 1 hour hour 10 minutes minutes
    Cook 10 minutes minutes
    Total Time 1 hour hour 20 minutes minutes
    Servings: 4 people as a side dish
    Print Pin Comment Bookmark Saved!
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    5 from 3 votes

    (Click the stars to rate this recipe)

    Equipment

    • Saucepan
    • Mixing bowl
    • Sharp Knife
    • Chopping Board

    Ingredients

    • 4 - 5 medium potatoes
    • 1 medium onion
    • 3 large eggs
    • 1 cup / 240 ml mayonnaise
    • ½ teaspoon paprika optional
    • Salt and black pepper to taste

    Instructions

    • Peel the potatoes and cut them into large chunks.
      4 - 5 medium potatoes
    • Peel the onion and cut it into a fine dice no larger than a pea.
      1 medium onion
    • Place the potatoes in a pan of lightly salted water along with the eggs and bring to a boil. Boil for 8 to 12 minutes until you can pierce the potato with a fork. Remove from the heat and fill the pan with cold water to stop the potatoes from cooking further. Once the potatoes have cooled you can drain the water away.
      3 large eggs
    • When the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a serving dish. Peel and chop the eggs and add the eggs and chopped onions to the potatoes.
    • Stir in the mayonnaise, taste for seasoning and add salt and ground black pepper to your own taste. Optionally sprinkle with a little ground paprika. Cover the dish and place it in the refrigerator until ready to serve.
      1 cup / 240 ml mayonnaise, Salt and black pepper, ½ teaspoon paprika

    Notes

    I have allowed one cup of mayonnaise in the recipe. The actual amount will depend on your own taste. If you like a lot of mayonnaise you may need to add extra. Also, if the potatoes that you use are quite floury you may need extra mayonnaise to compensate.
    Make sure you use 'waxy' potatoes that hold their shape once cooked.  Potatoes that you would typically use for mash are not suitable as they are more floury.
    I cooked the eggs and potatoes together to save on energy.  You can boil the eggs separately if you prefer - just make sure they are hard-boiled.
    If you are using baby or 'new' potatoes you may prefer to leave the skin on.
    Do store this dish in the refrigerator and discard any leftovers if it has been standing at room temperature for more than an hour.
    Nutrition assumes this recipe will feed 4 people as a side dish.

    Nutrition

    Calories - 445kcal | Carbohydrates - 50.8g | Protein - 9.2g | Fat - 23.9g | Saturated Fat - 4.1g | Cholesterol - 155mg | Sodium - 781mg | Potassium - 970mg | Fiber - 5.8g | Sugar - 7.8g | Vitamin D - 13µg | Calcium - 55mg | Iron - 2mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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    1. Claudia

      September 03, 2023 at 12:36 pm

      This Potato Salad is like my Mother used the make ist , but we also use Gerkins ! That’s how we make it in Germany , we all love it !

      Reply
      • VJ

        September 03, 2023 at 1:28 pm

        Ooh yes, love gherkins in this salad too!

        Reply
    2. Jackie Albasini

      September 02, 2023 at 6:51 pm

      5 stars
      This is exactly how I make it, but I do add a sprinkling of chopped fresh parsley on top. Delicious!! Love your recipes especially the South African ones.

      Reply
      • VJ

        September 03, 2023 at 1:28 pm

        5 stars
        Thanks for your kind words. So pleased you like my recipes!

        Reply

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