My creamy Potato Salad with Eggs is always a hit! It features red and green onions, mayo, mustard, sour cream and a little kick from cayenne pepper. It's perfect for summer potlucks or your 4th of July menu!
My family loves this deviled egg potato salad so much, they'll graze on it all day, right out of the serving bowl from the fridge.
And, while I'll admonish them to get a dish, I can't blame them! It's creamy with delicious onion flavor and touch of spicy heat you can adjust as you like.
Of course, we love vinegar-based Italian Potato Salad with Green Beans, but this sour cream potato salad gets our vote for an American version. You have to try it!
Recipe ingredients
Potatoes: Red potatoes, which are waxy, work best for potato salad, because they'll keep their shape when boiled. I don't recommend using starchy potatoes like russets here, because they'll become mushy.
Eggs: Hard-boiled eggs give this potato salad a thicker texture and a more yellow color. Plus, you get the flavor of egg salad with potatoes.
Mayonnaise: It's best to use real, full-fat mayo here. I'm partial to this brand and highly recommend you use it!
Sour Cream: Mom taught me to add a little sour cream to make an extra-creamy potato salad. You can use regular or light sour cream.
Onions: I love red onions in this, along with green onions. Feel free to use only green onions if you want milder flavor.
Tip: To store green onions, pat them dry without rinsing and refrigerate them in a sealed plastic container with a paper towel. If you don't have a container long enough for the onions, cut them in half first. The green onions will last for two weeks.
Vinegar: Use white balsamic vinegar or plain white vinegar in the dressing. Don't use a darker vinegar, because it will affect the color of the potato salad.
Cayenne Pepper: This spice gives a nice touch of heat. Feel free to adjust the amount according to your taste buds!
How to make potato salad with eggs
See the card at the end of this post for the full recipe, but here's an overview.
- Hard boil the eggs in a pot of water.
- Clean and peel the potatoes.
- Cut the potatoes into chunks and boil them just until you can insert a fork with a little resistance.
- Spread the boiled potatoes in a single layer on a sheet pan to cool off.
- Chop the hard-boiled eggs and red and green onions and add them to a serving bowl with the boiled potatoes.
- Add the mayo, sour cream, mustard, vinegar and seasonings to another bowl.
- Whisk the dressing ingredients to combine and stir this into the bowl with the potatoes and eggs. Cover and refrigerate the potato salad.
Recipe tips
- Pat the onions and potatoes dry before adding them to the bowl. You don't want runny potato salad.
- Make this at least a day ahead so it's thoroughly chilled before serving it. It tastes best cold!
- Stir and taste the potato salad before serving it to see if it needs extra salt or cayenne pepper. (It will depend on which brands of ingredients you used for the dressing.)
What to serve with it
This homemade potato salad is a crowd-pleaser and perfect for any cookout or party! It goes great with Super Easy Slow Cooker BBQ Ribs or Slow Cooker Carolina Pulled Pork.
And you have to try it as a side for cheeseburgers on homemade hamburger buns!
How long to store potato salad
Store this egg potato salad covered in the refrigerator. It will keep for up to four days, as long as the expiration dates on the mayo, sour cream and mustard you used are beyond that timeframe.
More potato recipes
- Italian Roasted Potatoes
- Brown Butter Mashed Potatoes
- Scalloped Potatoes without Cheese
- Crispy Potatoes with Onions & Parmesan
Enjoy!
If you try this Potato Salad with Eggs, please leave a comment and a rating!
(Recipe Source: Cooking with Mamma C. Originally published on June 11, 2018 and updated now with additional photos and information.)
Potato Salad with Eggs
Ingredients
- 4 hard-boiled eggs
- 2 pounds red potatoes
- 1 cup chopped red onion (from ½ large red onion)
- 1 green onion with bottom and 3 green strands
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream (light is fine)
- 1 tablespoon Dijon mustard
- 1 tablespoon white balsamic vinegar (or white vinegar)
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- pinch cayenne pepper (or to your taste; it will add spicy heat)
Instructions
- Make the hard-boiled eggs: Place raw eggs in their shells in a large pot and cover them with enough cold water to cover the eggs by two inches.
- Place the pot on your stove over medium-high heat and bring it to a boil, uncovered.
- When the water is boiling rapidly, turn off the heat, cover the pot, and let the eggs sit in the water for 15 minutes.
- Remove the eggs with a slotted spoon and place them in a bowl of ice water to cool.
- While the eggs are cooking, rinse the potatoes in cool water and peel them, if desired. If keeping the skins on, scrub them clean, if needed.
- Cut the potatoes into 1 ¼-inch chunks, (Cut the potatoes in half, then in half again, and in half again until you have chunks.) Place the raw potato chunks in a bowl of cold water to prevent them from turning reddish brown.
- When the eggs are done and removed from your pot, you can drain the water and use the same pot to cook the potatoes.
- Transfer the potatoes and their water to the pot and add enough extra cold water to cover the potatoes by two inches. Add a teaspoon of salt to the pot and place it on the stove over high heat, covered.
- When the pot is boiling (keep an eye on it as soon as you hear it bubbling, so it doesn't spill over), lower the heat to keep the pot simmering. Boil the potatoes for 10 minutes, covered, or until you can stick a fork in them with just a little resistance. (You don't want the potatoes so soft that they fall apart.)
- Drain the potatoes well in a colander in the sink. Transfer the potatoes to a sheet pan in a single layer to cool off.
- Peel and chop the red onion, pat the pieces dry, and add them to a large serving bowl. Rinse and pat dry the green onion. Snip off the stringy bottom tip and discard it. Use kitchen scissors (or a knife) to cut the green onion into small pieces and add them to your bowl.
- Peel the cooled hard-boiled eggs, rinse them and pat them dry. Chop them into small chunks and add them to your bowl.
- Pat the potatoes dry and add them to the large bowl.
- In a small mixing bowl, add all of the dressing ingredients and whisk well to combine. There should be no liquid pooling on the edges.
- Add the dressing to the large bowl with the potatoes, eggs and onions. Gently stir with a silicone spatula to combine. Cover with plastic wrap and chill in the refrigerator for at least six hours, but preferably overnight.
- Serve chilled after stirring and tasting to see if additional salt or cayenne pepper are needed. Do not leave the potato salad out of the fridge for more than two hours. Place it over a tray of ice if needed for a party.
- Store leftover potato salad covered in the refrigerator for up to four days after making it. (Check the expiration dates on the mayo, mustard and sour cream to make sure they'll still be good in the potato salad.)
Larry Emmons Sr says
How do you cut the green onions like that?
Mamma C says
Hi Larry - I usually snip them with kitchen scissors. You could also cut them with a knife.
Josh Chapman says
I have NEVER liked potatoe salad!!! 🤮🤢 But you changed that!!! This is sooooo good! Definitely a recipe that I’m keeping! 👍
Mamma C says
Hi Josh - I'm thrilled to hear that! Thanks so much for letting me know!
annie@ciaochowbambina says
Nothing like a good potato salad! I love the addition of mustard and cayenne; I'm going to have to try that!
Mamma C says
It's so addictive! Thanks, Annie!
Sharon says
Summer isn't summer without a great potato salad recipe to take to cookouts. This really looks easy and delicious.
Mamma C says
I know, right? Thanks, Sharon!
Tayler Ross says
This potato salad is perfect for any summer BBQ!
Mamma C says
Absolutely! Thanks, Tayler.
Jenni LeBaron says
Yum! This is definitely summer in a bowl. I bet it works wonderfully for meal prep for lunches during the week too.
Mamma C says
This would be awesome for meal prepping lunches! Thanks, Jenni!
Jill says
I didn't know green onions could last that long - great tip! And I love a good potato salad - yours looks like a great one!
Mamma C says
I was storing my green onions wrongly for years and am so happy with this method. Thanks, Jill!
Amber says
I’ve never liked potato salad since I don’t like mayonnaise, but I decided to give this a try anyway - it’s great! There’s no strong mayo flavor and works great for lunches.
Mamma C says
Hi Amber - I'm so glad to hear that! Thanks for leaving a review.