Best Potato Salad (with Eggs)
This southern potato salad is amazing with small red potatoes coated with a creamy dressing, along with hard boiled eggs, bacon and lots of texture. This easy recipe is a crowd-pleasing favorite for parties and potlucks!
Best Potato Salad Ever!
I’m not sure I can properly convey how delicious this old fashioned potato salad is, but I guarantee it will be a winner on the menu. The flavor has depth while the tender potatoes and eggs are balanced with crunchy diced vegetables.
There’s also some ingredients like balsamic vinegar and chipotle mustard, that take it to the next level. Seriously, it’s so good!
Why You’ll Love It
- A crowd favorite. I’ve been making this potato salad with eggs and crumbled bacon for at least 15 years, to rave reviews! It’s classic with a few ingredient “upgrades” that I know you’re going to love.
- It’s a tried and true recipe. I reach for it time and time again, similar to my creamy pasta salad or deviled eggs with bacon.
- Great make-ahead recipe. It’s important to make this several hours ahead or the day before, so the flavors can fully develop. That makes it ideal for entertaining and potluck dishes.
Key Ingredients
- Potatoes. This recipe calls for small red potatoes. They’re easy to cook and you don’t have to peel them because the skin is thin and tender and very tasty. For summer holidays you can use a colorful trio of red, white and blue potatoes.
- Balsamic Vinegar. This is a little different than what you may be used to but trust me, it works! Apple cider vinegar is a more traditional choice which you can use as a substitute if you want, but the balsamic adds a sweet tanginess.
- Chipotle Mustard. Using chipotle mustard gives this recipe a spicy zing. I’ve also used Sriracha mustard with success. The flavor is more complex than yellow or Dijon mustard, and of course you could use either of those as a substitute but you wont get the same complexity.
- Dressing. My creamy blend uses both mayonnaise and sour cream. The combination is a little lighter than using all mayo, and more flavorful than using all sour cream. It’s perfectly balanced. Use plain Greek yogurt as a substitute for sour cream with great results.
- Hard Boiled Eggs. Buy them already cooked and peeled in the refrigerator section of the grocery store if you want to save time and effort. Or you can cook and peel them several days ahead and refrigerate until ready to use.
- Bacon. Cook 4 to 6 strips of bacon to a crisp level so they’re easy to crumble on top.
How to Make It
There are only 4 easy steps to making this dish. See full instructions in recipe card below.
- Cook the potatoes.
- Toss in seasonings and diced vegetables.
- Mix the creamy dressing ingredients together and pour over potato mixture. Gently stir or fold in the dressing to coat everything.
- Cover and refrigerate for at least 4 hours, but longer is better. Make it the night ahead!
Quick Tip
Stir in a little bit of the dressing to warm (not hot) potatoes so they soak in the flavor. Once cooled, stir in the remaining dressing.
Boil Potatoes for Potato Salad
- Place cut potatoes in a stock pot and cover them with water. Heat on high to bring water to a boil, then lower the heat to medium so potatoes cook at a low steady boil.
- Cook for about 5 to 8 minutes and check for doneness by piercing the center of a potato with a fork. It should be soft in the middle but firm enough so it doesn’t fall apart.
- Drain and cool potatoes, and proceed with the recipe.
When to Serve It
Here are some occasions that you’ll want to add this side dish recipe to your meal.
- Add it to your list of go-to summer side dish recipes.
- This is the perfect side dish for the ultimate hot dog bar.
- It’s a MUST for backyard bbq parties or a cookout party with friends.
- Add it to your 4th of July party menu.
- It’s not just for summer outdoor parties. Serve it for a game day party or super bowl party too.
- Make-and-take this to potluck gatherings all year long.
- Serve it for a graduation party or a Father’s day gathering.
Serving Suggestions
Here are some great main entrees to pair with classic potato salad.
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Classic Potato Salad Recipe
Make this classic potato salad recipe your go-to summer side dish! With unique ingredients like balsamic vinegar and chipotle mustard, it hits the spot for potlucks and backyard barbecues.
Ingredients
- 1 ½ pounds small red potatoes
- 1 Tablespoon Balsamic vinegar
- 1/4 cup chopped onion
- 1/3 cup celery, chopped
- 2-3 hard boiled eggs, chopped (I just crumble them with my hands)
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 Tablespoon chipotle mustard
- 1/2 teaspoon salt
Topping
- 4-6 strips of bacon, cooked and crumbled
- fresh chives
Instructions
- Cut potatoes into bite-size pieces - about 4-6 pieces each depending on the size of potato. Place potatoes in a large sauce pan or dutch oven and cover with water. Add 1 teaspoon of salt and bring to a boil and cook for about 5-10 minutes or until tender (again, depending on the size). Drain and cool.
- Put potatoes in a large bowl and sprinkle with balsamic vinegar, and mix carefully to coat. Add onions, celery, and eggs.
- Combine the dressing ingredients together in a separate bowl, and fold into potato mixture. Cover and refrigerate for several hours; overnight is optimal.
- Before serving, sprinkle snipped chives and bacon on top.
Notes
Try it with Sriracha mustard instead of chipotle mustard.
Use red, white and blue potatoes for a July 4th theme.
I just made this for my babies birthday party. It was absolutely the best potato salad I have ever tasted! We are vegans, even with my modifications and ommiting the eggs it was amazing. This will be my potato salad recipe I make from now on. THANKS!!!
So glad to hear it, Michelle! Thanks for letting me know – I love the feedback. Glad you were able to make modifications to fit your lifestyle. 🙂
How many servings does this yummy recipe make?
Nicole, this makes ABOUT 6 servings – give or take 😉