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    Home » Side Dishes

    Potato Salad with Eggs

    Published: Aug 11, 2024 by Mamma C · This post may contain affiliate links.

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    pinnable image for Potato Salad with Eggs recipe

    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!

    deviled egg potato salad in a bowl

    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

    mustard, vinegar, eggs, potatoes, sour cream, onions, mayo, spices

    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.

    eggs boiling. peeled potatoes. cut potatoes boiling then cooling off
    1. Hard boil the eggs in a pot of water.
    2. Clean and peel the potatoes.
    3. Cut the potatoes into chunks and boil them just until you can insert a fork with a little resistance.
    4. Spread the boiled potatoes in a single layer on a sheet pan to cool off.
    potato salad ingredients in bowl. dressing ingredients in bowl then mixed.
    1. Chop the hard-boiled eggs and red and green onions and add them to a serving bowl with the boiled potatoes.
    2. Add the mayo, sour cream, mustard, vinegar and seasonings to another bowl.
    3. 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!

    overhead bowl of potato salad garnished with chives

    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.)

    bowl of potato salad garnished with chives

    Potato Salad with Eggs

    This creamy, Potato Salad with Eggs is always a hit! It tastes best chilled overnight, so plan ahead!
    4.75 from 12 votes
    Print Pin Rate Save Go to Collections
    Course: Side Dish
    Cuisine: American
    Prep Time: 17 minutes minutes
    Cook Time: 43 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 -8
    Calories: 319kcal
    Author: Mamma C

    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)
    US Customary - Metric
    Prevent your screen from going dark

    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.)

    Video

    Notes

    This recipe calls for 4 hard-boiled eggs, but consider boiling extra eggs at the same time so you can use them for breakfast and salads.
    Waxy potatoes like red potatoes work best here, because they retain their shape and won't become mushy when boiled. I don't recommend using Russets.

    Nutrition

    Calories: 319kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 138mg | Sodium: 349mg | Potassium: 800mg | Fiber: 3g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg
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    Comments

    1. Larry Emmons Sr says

      August 11, 2024 at 1:14 pm

      How do you cut the green onions like that?

      Reply
      • Mamma C says

        August 12, 2024 at 6:23 am

        Hi Larry - I usually snip them with kitchen scissors. You could also cut them with a knife.

        Reply
    2. Josh Chapman says

      June 25, 2018 at 9:13 pm

      5 stars
      I have NEVER liked potatoe salad!!! 🤮🤢 But you changed that!!! This is sooooo good! Definitely a recipe that I’m keeping! 👍

      Reply
      • Mamma C says

        June 25, 2018 at 9:20 pm

        Hi Josh - I'm thrilled to hear that! Thanks so much for letting me know!

        Reply
    3. annie@ciaochowbambina says

      June 13, 2018 at 2:38 pm

      5 stars
      Nothing like a good potato salad! I love the addition of mustard and cayenne; I'm going to have to try that!

      Reply
      • Mamma C says

        June 13, 2018 at 5:55 pm

        It's so addictive! Thanks, Annie!

        Reply
    4. Sharon says

      June 11, 2018 at 5:18 pm

      5 stars
      Summer isn't summer without a great potato salad recipe to take to cookouts. This really looks easy and delicious.

      Reply
      • Mamma C says

        June 11, 2018 at 5:27 pm

        I know, right? Thanks, Sharon!

        Reply
    5. Tayler Ross says

      June 11, 2018 at 3:59 pm

      5 stars
      This potato salad is perfect for any summer BBQ!

      Reply
      • Mamma C says

        June 11, 2018 at 4:52 pm

        Absolutely! Thanks, Tayler.

        Reply
    6. Jenni LeBaron says

      June 11, 2018 at 3:33 pm

      5 stars
      Yum! This is definitely summer in a bowl. I bet it works wonderfully for meal prep for lunches during the week too.

      Reply
      • Mamma C says

        June 11, 2018 at 3:42 pm

        This would be awesome for meal prepping lunches! Thanks, Jenni!

        Reply
    7. Jill says

      June 11, 2018 at 3:27 pm

      5 stars
      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!

      Reply
      • Mamma C says

        June 11, 2018 at 3:32 pm

        I was storing my green onions wrongly for years and am so happy with this method. Thanks, Jill!

        Reply
        • Amber says

          April 18, 2024 at 8:49 pm

          5 stars
          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.

          Reply
          • Mamma C says

            April 19, 2024 at 6:10 pm

            Hi Amber - I'm so glad to hear that! Thanks for leaving a review.

    4.75 from 12 votes (5 ratings without comment)

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    Hi, I'm Andrea, also known as Mamma C. I've been sharing family-tested recipes from my Italian-American kitchen for a decade! I hope you'll visit often!

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