Potato and egg salad – a classic side dish that’s perfect for any special occasion. This delicious potato & egg salad is made with potatoes, hard-boiled eggs, dill pickles, celery, green onions and finished with freshly chopped dill. It’s assembled in layers and drizzled with a creamy mayonnaise-based dressing between each layer. The result is a tasty and colorful potato and egg salad that will surprise of all your guests!
The salad is easy to make and requires minimal ingredients, the same that are used for a making the authentic American potato and egg salad. The way it’s arranged in the dish makes it an ideal choice for holiday gatherings or potlucks, it’s much prettier when it’s layered.
And if you have lots of potatoes you can also try these crispy potato fritters or these potato and crab fritters, they would made a great addition to a holiday table! For vegan guests make sure to try this vegan potato bake / casserole.
I also have this Russian potato salad (Olivier) which is a mayo free alternative with a slight ingredient variation.
There are many ways to make potato salads, adding eggs or not, makes a huge differenece in salad’s taste and texture. So I tried a unique way to make a flavorful potato and egg salad. The ingredients have a smaller cut and are layered instead of just being mixed up (unlike the old fashioned potato salad).
Related: Avocado Kale Salad With Egg
How To Make This Delicious Potato & Egg Salad
What Ingredients You Need
- Boiled potatoes (boil/ cook potatoes until fork-tender, about 15-20 minutes). The Yukon gold potatoes are nice and creamy and hold together after boiling. Starchy potatoes get mushy and fall apart easily.
- Hard boiled eggs (drop the eggs into boiling water and boil for 3 minutes, then place them in cold water to cool down);
- Raw celery stalks (finely diced);
- Dill pickles (or you can also use sauerkraut/ capers or any other fermented veggie);
- Green raw onion or red onion (diced);
- Fresh dill (finely chopped);
- Sweet corn (optional) I defrosted some the day before.
Salad Dressing Ingredients
- Mayonnaiese (I used homemade);
- Dijon mustard (or yellow mustard);
- Apple cider vinegar or white vinegar;
- Salt and pepper;
- Celery seed;
Step By Step Instructions
- Begin by boiling the potatoes and eggs. When they are done, drain them and let cool down. Tip: You can even cook the potatoes and boil eggs – 1 or 2 days ahead of time and and store in the refrigerator.
- While the potatoes and eggs are cooling, prepare the other ingredients: finely dice the celery stalks, dill pickles, green onions and fresh dill.
- To make the dressing, in a bowl whisk together mayonnaise, dijon mustard, vinegar, salt and pepper). You can also add a little bit of fresh chopped dill here.
- Transfer mixture to a zip-loc bag and cut a tiny hole in the corner of the bag. You will be squeezing the mayo in thin strips between salad layers. If you have extra dressing left use it for this shrimp cabbage salad or this coleslaw.
Layer Up This Potato and Egg Salad
- Start with the potato layer, grate 2 potatoes at the bttom of the dish. I’m using a 9 inch round glass dish to make the layers visible. Add just a touch of mayo under the potato layer if you like.
- Season with salt (especially the potato layer) and drizzle on some mayo dressing over the grated potatoes.
- You can spread mayo gently and evenly over the top with a spatula or just leave like it is for an airy look. I prefer not to touch it, it’s faster, looks better and the taste is not really affected if you drizzle a thorough layer.
- Continue with onion layer (finely chopped green onion or red onion), followed by a layer of diced dill pickles, top with a drizzle of mayo dressing.
- Continue with corn layer (optional, if using) and egg layer (grated). Drizzle mayo dressing between layers.
- Finish with diced celery and another mayonnaiese layer.
- Then start all over – building the salad layers again: potato, onion, dill pickles, celery and egg, until you fill the dish up.
- Finish with freshly chopped dill on top and let all the flavors blend together for a couple of hours. The layers will set and will be easier to serve without falling apart (when scooped).
Enjoy! This potato and egg salad is perfect for any special occasion such as easter dinner or Christmas dinner. It’s sure to be a hit with your friends and family. Serve chilled. The leftovers are good for up to 3-4 days or so.
FAQs
Yes, you can prepare the potatoes and eggs 1-2 days ahead of time. Peel the eggs and potato and advance too (once cooled). The rest of the ingredients can be prepared 1 day in advance and assembled on the day itself or the day before. The salad should be served chilled.
Yes, you can. Place the eggs and potatoes in a large pot and fill it with cold water (just to cover). Bring to boil for about 15-20 minutes, simmer on low heat until potatoes are fork-tender. Eggs will be ready about 2-5 minutes earlier. Drain and use a cold bath after, for easier peeling.
You can add boiled carrots, avocado or even some bacon or smoked salmon for an extra level of flavor (optional). Feel free to experiment. You can also caramelize an onion and cook the bacon and then add it to the potato salad. Also you could roast the potatoes in oil first (cubed with skins on) and add chopped bacon and chives. You can also adjust the dressing according to taste, make it spicier or sweeter, add celery seed if you want, it’s up to you!
The salad should be served chilled and can last in the refrigerator for up to 3-4 days.
No, it’s not recommended to freeze the potato and egg salad. The texture of the ingredients will likely be affected and the mayonnaise dressing will separate when thawed. If you want to avoid watery potato salad, make sure just to refrigerate once assembled.
Not necessarily, it is an optional ingredient which adds a subtle flavor and crunch to the salad. If you prefer you can omit it.
Yes, you can use Greek yogurt in place of mayonnaise for a healthier option. Or replace about a third of the mayo with sour cream or a dairy free yogurt version. You can also opt for cooked cauliflower instead of potatoes if you want a low-carb version.
This potato and egg salad is perfect for any large gathering and holidays, especially Easter since the hard boiled ggs are a star ingredient. Or you can used the egg leftovers to make potato salad after Easter.
With just a few simple steps, you can make this classic potato and egg salad 1 day in advance to save time.
More Creamy Salad Recipes
Printable Recipe
Potato and Egg Salad (Deliciously Layered)
Ingredients
- 5 medium potatoes - boiled
- 5 large eggs - boiled
- 3 long celery ribs - diced
- 4 green onion sprigs - diced
- 3 large dill pickles, diced - fermented in a salt brine, not vinegar
- 2-3 tbsp chopped fresh dill
- 1 cup sweet corn - optional
Dressing
- 1.5 cups mayonnaise - I used homemade
- 2 tsp Dijon mustard
- 2-3 tsp white vinegar - or apple cider vinegar
- ¾ tsp sea salt
- ½ tsp black pepper
- 1.5 tsp celery seeds - optional
Instructions
Prepare Potato Salad Ingredients
- Begin by boiling the potatoes and eggs. When they are done, drain them and let cool down with a cold water bath.
- While the potatoes and eggs are cooling, prepare the other ingredients: finely dice the celery stalks, dill pickles, green onions and fresh dill.
- To make the dressing, in a bowl whisk together mayonnaise, dijon mustard, vinegar, salt and pepper. You can also add a little bit of fresh chopped dill here.
- Transfer dressing to a zip-loc bag and cut a tiny hole in the corner of the bag. You will be squeezing the mayo in thin strips between salad layers. See pictures in the post above.
Layer Up The Salad
- Start with the potato layer, grate 2 potatoes at the bttom of the dish. I’m using a 9 inch round glass dish to make the layers visible. Add just a touch of mayo under the potato layer if you like. Season with salt (especially the potato layer) and drizzle on some mayo dressing over the grated potatoes.
- You can spread mayo gently and evenly over the top with a spatula or just leave like it is for an airy look. I prefer not to touch it, it’s faster, looks better and the taste is not really affected if you drizzle a thorough layer.
- Continue with onion layer (finely chopped green onion or red onion), followed by a layer of diced dill pickles, top with a drizzle of mayo dressing.
- Continue with corn layer (optional, if using) and egg layer (grated). Drizzle mayo dressing between layers.
- Finish with diced celery and another mayonnaiese layer. Then start all over – building the salad layers again: potato, onion, dill pickles, celery and egg, until you fill the dish up.
- Finish with freshly chopped dill on top and let all the flavors blend together for a couple of hours. The layers will set and will be easier to serve without falling apart (when scooped).
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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