family recipe potato salad
Salads, Side Dish

The BEST Potato Salad With Egg


This fantastic potato salad recipe has been in my family for a while. 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 of it! Packed with delicious “secret” ingredients like red bell pepper, 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. 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 say 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 10lb bag here. Sometimes you can purchase them on sale for less, 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. 

If you love great summer salads that won’t break the grocery budget check out our boiled coleslaw dressing recipe, it doesn’t have mayo!


Let’s get peeling those taters!


First things first, let’s get those potatoes peeled. The bonus is we don’t really want any small bits or cubes; we want larger potato pieces 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. If the potato is smaller, you can get away without that last cut. The idea is for larger pieces that are somewhat uniform in size for boiling. 

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


When fork tender, 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 them to the cooking pot after you’ve given it a rinse to remove the potato foam from cooking. 

Preparing the other ingredients for the potato salad while the potato is on to boil would be best. The first one to prepare is the hardboiled egg. You will want at least four eggs; you can make more if you like extra eggy. Peel the hardboiled eggs by running cold water on them right after they cook. 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 yolk with the 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 is dry looking 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. 


The egg-sliced whites are added to the salad, and dice the red peppers into bite-sized pieces or more minor as per your preference. Peel and slice the fresh garlic finely; you don’t want to omit it; getting the flavors right in this potato salad is crucial. Dice up finely the dill pickle and slice the celery into thin slices. Add all these ingredients, including the dressing, to your hot potatoes! Do not rinse the potatoes with cold water. Mix your potato salad well, and then add the spices.


Well hot potatoes aside, what can we alter in the fixings for this salad?


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.

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

We use Seriously Good by Heinz Mayo; However, any mayo will work. Each has its distinct flavor, which will change the overall flavor profile. 

family recipe potato salad (1)

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


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


  • 8-10 lbs Boiled Potatoes Cut into bite size chunks
  • 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.
  • Cover potatoes with just enough water to cover and put on to boil.
  • Boil your potatoes until fork tender.
  • Hard-boil four eggs. Remove from heat and run under cold water.
  • Peel the eggs and separate the hard-boiled yolk from the whites.
  • Measure the mayo into a small bowl and add the yolks.
  • Using the back of a fork mix the yolks into the mayo. It doesn't have to be smooth.
  • Seed and dice the red pepper, slice the celery stalk, slice the fresh garlic, dice finely the dill pickle.
  • In very large bowl add the potato with all of the ingredient 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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