A deliciously creamy, comforting potato and egg salad made with tender potatoes, hard-boiled eggs, crunchy vegetables, and a tangy Greek-yogurt dressing. Perfect for lunch, picnics, BBQs, or a light side dish.
Ingredients
For the Salad
2 pounds (900 g) baby potatoes or Yukon Gold potatoes
5 large eggs
½ cup finely diced celery
¼ cup finely diced red onion
¼ cup finely chopped dill pickles
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 green onions, thinly sliced
½ teaspoon salt
¼ teaspoon black pepper
For the Creamy Dressing
½ cup plain Greek yogurt
¼ cup mayonnaise
1½ tablespoons Dijon mustard
1 tablespoon pickle juice
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup, optional
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon salt
â…› teaspoon black pepper
Optional Garnish
Fresh dill
Paprika
Sliced green onions
A little freshly cracked black pepper
Instructions
1. Cook the Potatoes
Wash the potatoes thoroughly and cut them into bite-sized pieces. If using baby potatoes, you can leave the skin on.
Place the potatoes in a large saucepan and cover with cold water. Add about ½ teaspoon salt.
Bring to a boil, then reduce the heat and simmer for approximately 10–15 minutes, or until the potatoes are fork-tender but not falling apart.
Drain immediately and allow them to cool for about 10 minutes.
2. Cook the Eggs
Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.
Transfer the eggs immediately to an ice-water bath and let them cool for about 5 minutes.
Peel the eggs and chop them into bite-sized pieces.
3. Prepare the Dressing
In a medium bowl, whisk together:
Greek yogurt
Mayonnaise
Dijon mustard
Pickle juice
Lemon juice
Honey or maple syrup
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Mix until smooth and creamy.
Taste and adjust the seasoning if needed.
4. Combine the Salad
Place the cooled potatoes in a large mixing bowl.
Add the chopped eggs, celery, red onion, pickles, parsley, dill, and green onions.
Pour the creamy dressing over the mixture.
5. Mix Gently
Using a large spoon or rubber spatula, gently fold everything together.
Be careful not to overmix because the potatoes can break apart and become mushy.
6. Chill
Cover the bowl and refrigerate for at least 1 hour before serving.
For the best flavor, allow the salad to chill for 2–3 hours.
7. Garnish and Serve
Before serving, sprinkle with fresh dill, paprika, sliced green onions, and freshly cracked black pepper.
Serve chilled.
Nutrition Information
Approximate per serving — 8 servings:
Calories: 225
Protein: 8 g
Carbohydrates: 25 g
Fiber: 3 g
Net Carbs: 22 g
Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 125 mg
Sodium: 470 mg
Sugar: 3 g
Nutrition values are estimates and can vary depending on the potatoes, mayonnaise, Greek yogurt, and other ingredients used.
Nut & Allergen Information
Tree nuts: None in the standard recipe.
Peanuts: None.
Almonds: None.
Walnuts: None.
Pecans: None.
Cashews: None.
Pistachios: None.
Coconut: None.
Dairy: Greek yogurt contains dairy.
Eggs: Yes — this recipe contains eggs and mayonnaise may also contain egg.
Gluten: Naturally gluten-free, but check mustard, mayonnaise, pickles, and other packaged ingredients if preparing for someone with celiac disease or gluten sensitivity.
Soy: Some commercial mayonnaise may contain soybean oil.
Mustard: Yes.
Vegan: No.
Nut-Free Note
The recipe is naturally nut-free, but if preparing it for someone with a severe nut allergy, check the labels of mayonnaise, mustard, pickles, and Greek yogurt for cross-contact warnings.
Tips for the Best Potato & Egg Salad
Don’t overcook the potatoes. They should be tender but firm enough to hold their shape.
Cool the potatoes before adding the dressing. Very hot potatoes can make the dressing thin and oily.
Use Yukon Gold potatoes for a naturally buttery texture.
For a stronger flavor, add an extra teaspoon of Dijon mustard.
For more crunch, add finely diced cucumber or extra celery.
For a smoky flavor, add a pinch of smoked paprika.
Chilling the salad gives the flavors time to develop.
Healthy Variations
Higher-Protein Version
Replace some or all of the mayonnaise with additional Greek yogurt. You can also add extra chopped egg whites.
Lighter Version
Use ¾ cup Greek yogurt and reduce the mayonnaise to 2 tablespoons.
Lower-Carb Version
Replace some of the potatoes with steamed cauliflower. Keep the eggs and creamy dressing for a satisfying low-carb salad.
Spicy Version
Add:
1–2 tablespoons chopped jalapeño
¼ teaspoon cayenne pepper
A dash of hot sauce
Mediterranean Version
Add:
Chopped cucumber
Fresh parsley
Kalamata olives
A little crumbled feta
Lemon zest
Storage
Store the potato and egg salad in an airtight container in the refrigerator.
Best quality: 3–4 days.
Do not leave the salad at room temperature for more than 2 hours; refrigerate promptly after serving.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
Yes. In fact, it tastes better after chilling for a few hours. You can prepare it up to 1 day ahead.
Q: Can I use red potatoes?
Absolutely. Red potatoes hold their shape well and work beautifully in this salad.
Q: Can I leave the potato skins on?
Yes, especially when using baby potatoes or thin-skinned red potatoes. Just wash them thoroughly first.
Q: Why did my potato salad become watery?
Excess water can come from under-drained potatoes, watery vegetables, or dressing added while the potatoes are very hot. Drain the potatoes thoroughly and let them cool before mixing.
Q: Can I use only Greek yogurt instead of mayonnaise?
Yes. The flavor will be tangier and the salad will be lighter.
Q: Can I add bacon?
Yes. Crispy chopped bacon makes a delicious addition.
Q: Can I add cheese?
Yes. Cheddar, feta, or Parmesan can be added for extra flavor.
Q: Is this potato and egg salad diabetic-friendly?
Potatoes are a carbohydrate-rich food, so portion size is important for people managing blood glucose. For a lower-carbohydrate version, replace part of the potatoes with cauliflower and avoid the optional honey or maple syrup.
Q: Can I freeze potato and egg salad?
Freezing is not recommended. The potatoes can become grainy and watery, while the creamy dressing may separate after thawing.
Q: What can I serve with this salad?
It pairs well with grilled chicken, baked fish, burgers, grilled vegetables, sandwiches, or roasted meats.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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