Picnic Potato Salad With Eggs

Picnic Potato Salad
Picnic Potato Salad. Diana Rattray
  • 25 mins
  • Prep: 25 mins,
  • Cook: 0 mins
  • Yield: 4 to 6 Servings
Ratings (31)

This classic potato salad is made with eggs and a mustard and mayonnaise dressing. The potato salad is delicious with just about anything grilled, and always tastes best outdoors! Feel free to use chopped green onions or sweet onions instead of red onions in this flavorful salad, or leave them out.

This is a comforting potato salad made with eggs, mayonnaise, and mustard. It's very good with chopped red onions, but the onions may be omitted. Or leave the onions out of the salad and — for onion lovers —offer them on the side in a small bowl.

If you prefer a sweeter flavor, use Miracle Whip salad dressing instead of mayonnaise and add a tablespoon or two of sweet pickle relish. 

You don't need a cookout or picnic to enjoy potato salad — make it any time of the year to go with slow cooker pulled pork or shredded beef or serve it with baked beans, ham, or hot dogs.

What You'll Need

  • 3 pounds potatoes, cut into 1-inch cubes
  • 5 or 6 hard-cooked eggs,* cooled and coarsely chopped
  • 1/4 to 1/2 cup chopped red onion
  • 1/4 to 1/2 cup chopped celery, optional
  • Thinly sliced tomatoes and cucumber, for garnish, optional
  • Dressing
  • 3/4 cup mayonnaise (a little more or less, as desired)
  • 1 to 2 tablespoons prepared yellow mustard, or to taste
  • Salt and freshly ground black pepper to taste

How to Make It

  1. Put the cubed potatoes in a large saucepan and cover with water. Add 1 tablespoon of salt. Place the potatoes over medium heat and bring to a boil. Cover and boil gently until the potatoes are tender, about 15 minutes. Drain and let the potatoes cool completely.
  2. Combine the cooled cubed potatoes, chopped hard-boiled eggs, chopped red or sweet onion, and the chopped celery. Stir in about 1/2 cup of the mayonnaise along with the mustard Add more mayonnaise, as needed for moisture and flavor. Taste and season with salt and freshly ground black pepper.
  1. Garnish the salad with thinly sliced small tomatoes and cucumber, if desired.

Serves 6 to 8.

*Hard-Cooked Eggs - Place eggs in a saucepan and cover with water. Cover the pan and place it over medium heat. Bring to a full boil. Remove the pan from the heat and do not lift the lid. Let the eggs stand in the hot water for 15 to 20 minutes. Drain and cool the eggs under cold running water. Starting at the wide end, peel the eggs. Chop coarsely and add to the bowl with the potatoes.

Tips

  • Choose potatoes that will keep their shape, such as new potatoes, round reds, round whites, long whites, or Yukon golds. Fingerlings and South American purple varieties can work as well.  Or use a combination of red, white, and blue (purple) potatoes for a Fourth of July event. Starchy russet potatoes are great for baking and mashing, but they tend to fall apart easily once they're cooked.
  • To Make in Advance - Combine the dressing ingredients in a jar; cover and refrigerate. Prepare the eggs and potatoes and refrigerate them in a large bowl with the chopped onion and celery. Combine the ingredients an hour or two before serving time. Keep the salad refrigerated or in a cooler until serving time.
  • Safety Note - Never leave food out of the refrigerator for over 2 hours. If the outside or room temperature is above 90 F (32.2 C), no more than 1 hour.
  • If you are transporting the salad, make sure you can keep it at 40 F or below.