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–+ servings
close up potato egg salad in bowl

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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American, Canadian
Servings 10
Calories 441 kcal

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Amber’s Family Secrets To Making This A Success

  • Chunk size matters. If you're serving guests who prefer tidy, uniform bites, cut your potatoes smaller. But for a rustic, home-style vibe, the larger chunks keep that comforting family feel.
  • Garlic is optional—but don’t skip it completely. Even a small amount adds dimension to the flavor. Try one clove, or use chives if you're not a garlic fan.
  • Dress the potatoes warm. The mayo-egg yolk dressing clings better to warm potatoes, creating a smoother, more flavorful mix. You can even serve this as a hot potato salad. 

Nutrition

Calories: 441kcalCarbohydrates: 59gProtein: 10gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 84mgSodium: 502mgPotassium: 1714mgFiber: 6gSugar: 5gVitamin A: 288IUVitamin C: 32mgCalcium: 56mgIron: 3mg
Keyword potato, salad, salad dressing, summer recipes
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