featured images of potato egg salad
Salads, Side Dish

The Best Creamy Potato Salad With Egg And A Secret


This is the best potato salad recipe for summer. It has been requested by my family for years. It’s that good! It makes a large potato salad ideal for family gatherings, potlucks, buffets, or just because your family can’t get enough! Packed with delicious “secret” ingredients like dill pickle, it’s a real crowd-pleaser!

Many moons ago, a girl sat on her mother’s kitchen counter, watching her intently as she prepared food. Each day, she would nibble on what was being made and ask lots of questions because she must have known one day she would have a family of her own to feed. That girl was me, and as I ate a raw potato, my mother would make this potato salad recipe, which I believe was adapted from a classic German potato salad recipe. My mother never wrote it down as it was committed to memory like so many other great family recipes often are.

I have gotten a few odd looks when I share the secret ingredient, it has dill pickle. Still, I assure you those doubters were made believers when they tasted this amazing summertime potato salad. It’s become a BBQ comfort food that my family insists I make at least five times a summer. It does take some time, but it’s so much I love to make it when I know I have a busier week ahead. It will keep fresh in the fridge for up to four days, making it a great side dish to most summer meals. 

Best of all, it’s not an overly expensive salad. Although potatoes have gone up in price, they still linger around the five-dollar mark for a 10-lb bag here. Sometimes, you can purchase them on sale for less, which is a bonus. I generally use almost a full ten-pound bag of potatoes. It really depends on how much of this summer’s deliciousness is needed. 

Check out our boiled coleslaw dressing recipe if you love great summer salads that will stay within the grocery budget. It doesn’t have mayo!

close up of chunky potato egg salad

​Why  You Will Love This Classic Potato Salad Recipe.

Simple Ingredients. You don’t need to find anything besides what you already have in your home. Simple ingredients come together in this perfect side dish for your backyard barbecues.

It has a kick. This is no flat-flavored salad; with the addition of fresh garlic and dill pickles, it has a kick. 

Feeds a crowd. This delicious summer potato salad feeds a crowd. Or make it ahead and enjoy lunch all week long at work!

Let’s Get Started With This Creamy Potato Salad Recipe.

First things first, let’s get those red potatoes peeled. The bonus is that we don’t really want any small bits or cubes; we want large chunks for this salad, so that’s going to speed your prep along. Generally, I cut the potato lengthwise in half and then in quarters. I cut those again in half. You can get away without that last cut if the potato is smaller. The idea is for larger pieces that are somewhat uniform in size for boiling. 

fork tender boiled potatoes

​If this is your first time peeling potatoes, remember to always cut away from yourself. Use a paring knife to remove any eyes from the potato and then a vegetable peeler to remove the potato skins. 

Once you have peeled and cut the right amount of potatoes, immerse them in a large pot of water, just enough to cover them, and put on high heat. When a rolling boil is achieved, you may lower the temperature, but you want to cook these until they are fork-tender. Be careful not to overcook them, or they will be mushy. 

When tested, they should be fork-tender potatoes. Drain them, and put them in your salad bowl. The bowl will need to be big! If you don’t have a big bowl on hand, return it to the cooking pot after you’ve given it a rinse to remove the potato foam from cooking.  

​This salad makes enough to feed a crowd, so you will need a large bowl to accommodate all the potato salad ingredients. 

Preparing the other ingredients for the potato salad while the potato is on to boil makes good use of time. The first ones to prepare are the hard-boiled eggs. You will want at least four eggs; you can make more if you like extra eggy. Cook them in a pot with enough water to cover for eight minutes. Immediately run under cold water to cool and peel the hard boiled eggs. The cold water will make them easier to handle and peel well while warm. I generally crack the small end of the egg with a teaspoon. You can then use the teaspoon to slide in under the eggshell to lift it away. 

You will mix the egg yolks with the real mayonnaise in a small bowl. Measure out one cup of mayonnaise for the salad. More may be needed depending on your salad, or less if you made it smaller. If you find the salad dry afterward, you may add more. For now, though, we are blending the egg yolks into the mayonnaise. It doesn’t have to be perfectly smooth, just mixed well. 

Next, you will want to prepare the other potato salad ingredients and add the herbs/spices. Peel and slice the fresh garlic finely; you don’t want to exclude it, as it elevates the flavor profile. Dice up the dill pickle finely and cut the crunchy celery into thin slices. The egg whites are sliced and added to the salad as well. Be sure to dice the red peppers into bite-sized pieces. Add all these ingredients to your hot potatoes, including the dressing and herbs/spices! Do not rinse the potatoes with cold water as it will keep the dressing from adhering properly. Mix your potato salad well and chill it in the fridge immediately. 

​You can cover the salad once it has thoroughly cooled. Or serve it right away for a hot potato salad. It’s enjoyable, hot or cold. This one is sure to become your favorite potato salad! It also makes a great leftover potato salad the next day.

diced red pepper on top of potato salad


Red Potatoes: These potatoes have a creamy texture and a slightly sweet flavor, making them the perfect base for the salad. 

Celery: This ingredient adds a satisfying crunch and a refreshing, slightly bitter flavor to the salad. It also contrasts texture with softer ingredients like potatoes and eggs.

Hard Boiled Eggs: The egg yolk is added to the mayonnaise, giving the luxurious dressing a golden hue. The egg white is chopped and added to the salad, adding a soft texture and creaminess to the other ingredients.

Fresh Garlic: It provides a savory undertone and adds complexity to the taste, enhancing the overall depth of flavor.

Red Bell Peppers: These contribute a sweet flavor and crunch to the salad. They also provide vibrant color, adding visual appeal.

Dill Pickle: These provide a crunchy texture and bursts of flavor throughout each bite, balancing the creaminess of the mayo and potatoes. 

Mayonnaise: Serves as the primary binding agent and adds creaminess to the salad. Its rich and tangy flavor enhances the overall taste profile, providing a smooth and velvety texture.

Dried Parsley: Adds a mild herbal flavor and a pop of green color to the salad. 

Paprika: This adds a subtle smokiness and a vibrant red color, enhancing the dish’s visual appeal while contributing to its flavor profile.

Black Pepper: The slightly earthy flavor enhances the salad. 

mixed potato egg salad

Substitutions And Add-Ins For The Salad.

Red Potatoes: In addition to red potatoes, the best potatoes to use are Yukon Gold and Russet potatoes, which have a similar creamy texture when cooked, making them suitable alternatives.

Celery: Green bell peppers can provide a crunch and mild flavor profile similar to celery. Alternatively, cucumber can add a refreshing crunch and a subtle sweetness.

​Hard Boiled Eggs: Can be omitted for those with allergies.

Fresh Garlic: If you don’t like garlic, consider adding a generous amount of fresh chopped chives or green onions. The amount can be adjusted to your personal preference. 

Red Bell Peppers: Over the years, I have played around with ingredients depending on what was on hand. You can use different colored bell peppers instead of red.

Dill Pickle: Bread and butter pickles have a sweet and tangy flavor similar to dill pickles, which can be an alternative when dill pickles aren’t available. You can also omit the pickle and add a few spoonful’s of yellow mustard to the dressing for acidity or a spoonful of sweet pickle relish. 

Mayonnaise: We use Seriously Good by Heinz Mayo; however, any mayo will work. In fact, Miracle Whip salad dressing has always been another popular choice. Remember, each has its distinct flavor, which will change the overall flavor of the creamy dressing. 

Dried Parsley: Can be replaced with fresh or dried chervil, which has a similar flavor.

Paprika: It can be omitted or replaced with a pinch of cayenne for red. Be careful not to add too much cayenne, as it has significantly more heat.

Black Pepper: White pepper has a milder flavor than black pepper but can still provide a subtle spiciness.

Adding in some diced onion adds pizzazz as well. Always keep in mind who will be eating the salad.

Expert Tips, Serving And Storing Suggestions:

Tip #1: Choose the Right Potatoes: Opt for waxy type potatoes like red, fingerling, or Yukon Gold potatoes. When cooked, these varieties hold their shape well and provide a creamy texture, ensuring your salad isn’t mushy. Be sure to dice the potatoes into uniform pieces for even cooking.

Tip #2: Don’t Overcook the Potatoes: Boil the potatoes until they are fork-tender. Overcooking can result in a mushy texture, which can compromise the overall quality of the salad. 

Tip #3: Prevent Soggy Salad: To prevent the salad from becoming soggy, drain the cooked potatoes thoroughly.

​Serve this easy potato salad recipe the next day for even better flavor. The ingredients meld together overnight, creating a more harmonious taste. Its simplicity makes it a perfect dish for picnics, barbecues, or any casual gathering where you want to impress with minimal effort. Remember to give it a quick toss before serving to ensure each bite is delicious!

Store your potato salad in an airtight container in the refrigerator for up to three days, ensuring it stays fresh and flavorful. Avoid freezing it, as potatoes can become mushy, and the salad’s texture will be compromised upon thawing.

If you’ve tried this potato salad recipe, I’d love to hear your thoughts! Rate and comment below to share your experience and any tweaks you made. Your feedback helps improve recipes for everyone. Let’s create something delicious together!

recipe care image potato egg salad

Family Potato Salad Recipe With Egg (For a Crowd)

Amber Bondar
This family potato salad recipe has been in my family for years. The potato salad has a bit of zesty garlic and zippiness from the addition of dill pickle! This summer salad recipe also incorporates egg into the dressing making it irresistibly delicious! The recipe feeds a crowd!
Prep Time 15 minutes
Cook Time 15 minutes
Course Salad, Side Dish
Cuisine American, Canadian
Servings 10


  • 1 Big Pot
  • 1 Small Saucepan
  • 1 Vegetable peeler
  • 1 Paring Knife
  • 1 Cutting Boards
  • 1 Teaspoon


  • 8-10 lbs Red Potatoes Cut into bite size chunks and cooked until fork tender
  • 1 Cup Mayo
  • 4 Hard-Boiled Eggs Separated After Cooking
  • 1 Small Red Pepper Seeded and Diced
  • 2 Stalks Celery Sliced Thinly
  • 3 Cloves Fresh Garlic Sliced Into Small Pieces
  • 1-2 Small Dill Pickles Diced Finely
  • 1 Tsp Black Pepper
  • 1 Tsp Dried Parsley
  • 1 Tsp Paprika


  • Peel and cut potatoes into bite sized chunks. This potato salad is meant to have larger pieces.
    8-10 lbs Red Potatoes
  • Cover potatoes with just enough water to cover and put on to boil.
  • Boil your potatoes until fork tender.

Making The Salad Dressing

  • Hard-boil four eggs. Remove from heat and run under cold water.
    4 Hard-Boiled Eggs
  • Peel the eggs and separate the hard-boiled yolk from the whites.
  • Measure the mayo into a small bowl and add the yolks.
    1 Cup Mayo
  • Using the back of a fork mix the yolks into the mayo. It doesn't have to be smooth.
  • Set egg white aside.

Preparing The Other Ingredients

  • Seed and dice the red pepper, slice the celery stalk, slice the fresh garlic, dice finely the dill pickle. Slice the egg white up also.
    1 Small Red Pepper, 2 Stalks Celery, 3 Cloves Fresh Garlic, 1-2 Small Dill Pickles, 1 Tsp Black Pepper, 1 Tsp Dried Parsley
  • In very large bowl add the potato with all of the ingredients including the spices.
  • Mix well. Chill for use or serve hot.
  • Keep in fridge for up to four days.
Keyword potato, salad, salad dressing, summer recipes

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