This potato salad recipe with egg and mayonnaise is creamy, sweet and tangy as well. It is easy to make and perfect for lunch, dinner, or family gatherings. Soft potatoes, tender eggs, and a light sweet and tangy dressing come together in one bowl. This is one of the salads that you can eat as a light meal.
Love creamy salad? Try my easy creamy gruit salad and creamy cucumber salad recipe as well in the next menu.
If you feel bored and have tried a bunch of different salad recipes. Try this potato salad with egg mayonnaise, for sure you’ll love it and make it again and again.
About Potato Salad (With Egg Mayonnaise)
I first started making this potato salad when I wanted something quick but filling for family meals. I had boiled potatoes and eggs in the kitchen, so I mixed them with mayonnaise and a few simple spices. The result was creamy, slightly sweet, and full of flavor.
Since then, it has become one of those recipes I make again and again because everyone in my family enjoys it, and I personally love it too.
But that was quite different from this recipe because this is my simplified version, and easy to make with just a few minutes for everyone.
Why You’ll Love
Creamy and comforting: The egg mayonnaise dressing makes it rich and smooth.
Simple ingredients: Everything is easy to find in your kitchen.
Perfect for gatherings: Great for picnics, BBQ, or family dinners.
Easy to prepare: Just boil, mix, and serve.
Can be served chilled or fresh: Tastes good both ways.
Key Ingredient Notes
- Baby potatoes: They are soft and creamy after boiling. If using large potatoes, cut them into small cubes for even mixing.
- Eggs: Add protein and make the salad more filling. Cut gently so they stay in pieces.
- Mayonnaise: The base of the dressing. It makes the salad creamy and smooth.
- Vinegar: Adds light tanginess and balances the sweetness. You can swap it with lemon juice.
- Honey: Gives a gentle sweet taste that blends well with mayo.
- Bell pepper: Adds color and a light crunch. Anaheim pepper also works well.
- Purple onion: Gives a mild, sharp flavor and nice color. But of course, if a different onion is in your hand, that will be ok.
- Cumin powder: Adds a warm, earthy taste that makes the salad special.
- Cilantro: Adds freshness at the end. You can use fresh basil if you prefer a softer herb flavor. Mint leaves also work if you like the mint taste.
Tips for Making Better Potato Salad
- Boil potatoes until just fork tender, not too soft, so they do not break while mixing.
- Let the potatoes cool slightly before mixing, so the dressing does not become watery.
- Cut potatoes into even pieces so every bite tastes balanced. That’s why I used baby potatoes.
- Mix spices with potatoes first so the flavor spreads evenly.
- Fold the dressing gently from top to bottom instead of stirring hard.
- Add eggs at the end to keep their shape.
- If the salad feels too thick, add one small spoon of milk to loosen the dressing.
How to Make Potato Salad With Egg, Mayonnaise
1. Boil the potatoes and eggs in a pot until the potatoes are fork tender and the eggs are fully cooked, about 10 minutes for the eggs. Drain and let them cool slightly.
2. Peel the potatoes. Since baby potatoes are used, cut each one into quarters. If you are using larger potatoes, cut them into bite sized cubes so they mix evenly in the salad.
3. In a large mixing bowl, add the boiled potatoes, salt, black pepper, cumin powder, and red chili flakes. Toss gently until the potatoes are evenly coated with the spices.
4. Add the chopped bell pepper, purple onion, and cilantro. Mix gently to avoid breaking the potatoes.
5. In a separate small bowl, combine honey, vinegar, and mayonnaise. Whisk with a spoon until smooth and creamy.
6. Pour the dressing over the potato mixture. Fold gently from top to bottom until everything is evenly coated.
7. Cut each boiled egg into 8 pieces and add them to the salad. Mix lightly so the egg pieces stay intact.
8. Your potato salad is ready to serve. If you prefer it chilled, refrigerate for about 15 minutes before serving.
Serving Suggestions
Serve this potato salad as a side dish with grilled chicken, sandwiches, burgers, or roasted vegetables. It also works well for lunch boxes and picnic meals.
You can sprinkle extra cilantro on top before serving for a fresh look.
I also love to serve it with:
- Lentil Rice With Beef
- Best Beef Stir Fry Recipe
- Peshawari Chicken Karahi
- Fried Rice With Mushroom
- Chicken Liver And Gizzard Curry
FAQs
Yes. You can make it a few hours before serving and keep it in the refrigerator.
Store it in an airtight container for up to 3 days.
Yes. The salad will taste more tangy instead of slightly sweet.
Yes. Just cut them into small bite sized cubes after boiling.
Let the potatoes cool before adding dressing and avoid over mixing.
More Recipes You’ll Love
Potato Salad Recipe (With Egg Mayonnaise)
Ingredients
- 2 cups baby potatoes (boiled)
- 2 large eggs (boiled)
- 1 bell pepper (finely chopped)
- 3 tablespoons mayonnaise
- ½ cup purple onion (finely chopped)
- 1 tablespoon vinegar
- 1 tablespoon honey
- ½ tablespoon salt (or to taste)
- ¼ tablespoon red chili flakes
- ½ tablespoon black pepper
- ½ tablespoon cumin powder
- 2 tablespoons fresh cilantro (finely chopped)
Instructions
- Boil the potatoes and eggs in a pot until the potatoes are fork tender and the eggs are fully cooked, about 10 minutes for the eggs. Drain and let them cool slightly.
- Peel the potatoes. Since baby potatoes are used, cut each one into quarters. If you are using larger potatoes, cut them into bite sized cubes so they mix evenly in the salad.
- In a large mixing bowl, add the boiled potatoes, salt, black pepper, cumin powder, and red chili flakes. Toss gently until the potatoes are evenly coated with the spices.
- Add the chopped bell pepper, purple onion, and cilantro. Mix gently to avoid breaking the potatoes.
- In a separate small bowl, combine honey, vinegar, and mayonnaise. Whisk with a spoon until smooth and creamy.
- Pour the dressing over the potato mixture. Fold gently from top to bottom until everything is evenly coated.
- Cut each boiled egg into 8 pieces and add them to the salad. Mix lightly so the egg pieces stay intact.
- Your potato salad is ready to serve. If you prefer it chilled, refrigerate for about 15 minutes before serving.
Notes
- Boil potatoes until just fork tender so they hold their shape.
- Let potatoes cool slightly before adding dressing to prevent watery texture.
- Fold the salad gently to keep the egg pieces intact.
- Chill for 15 to 30 minutes for best flavor and texture.
- Taste before serving and adjust salt if needed.
