This creamy potato salad with egg is the way I used to make potato salad in South Africa, and it always got rave reviews. It’s a simple, satisfying dish that uses just a few core ingredients, and is easy to customise to your taste.
Easy potato salad
Sometimes the simplest recipes are the best: familiar ingredients combined well create something comforting and crowd-pleasing.
This easy potato salad needs only four main ingredients—potatoes, hard-boiled eggs, onion and mayonnaise—so you can make it quickly and tweak it however you like.
Season with salt and pepper, and an optional dusting of paprika for colour. The balance is mild and creamy: tender potato, chunks of egg and a little crunch from finely chopped onion.
Use small dice for the onion so it adds texture without overpowering the salad. The result is a classic, comforting side that pairs well with grilled or cold meats, seafood or as part of a buffet.
Variations
This is the basic recipe I make most often, but the salad adapts well to additions. Try any of these ideas:
- Fry small pieces of bacon until crispy and fold them through for a smoky bite.
- Mix in grated cheese, and sprinkle extra on top before serving.
- Grate an extra hard-boiled egg over the salad for an attractive finish before dusting with paprika.
- Add finely chopped celery for extra crunch.
- If you don’t like raw onion, leave it out—or use finely chopped chives instead.
The options are endless. Start with the basic potato salad and experiment to create your favourite version—this potato salad with egg is effectively many recipes in one.
Below is the simple recipe and clear instructions. I’d love to hear how you customise it.
What you will need
Equipment
To boil the eggs and potatoes you’ll need a saucepan.
For chopping, have a sharp knife and a chopping board ready.
A large mixing bowl and a serving dish are useful for combining and presenting the salad.
Ingredients
The quantities in the recipe make enough to serve 4–6 people as a side. Scale up if you need a larger batch, but add salt cautiously so the salad doesn’t become too salty.
Potatoes – Choose waxy potatoes that hold their shape when boiled and have a creamy bite. Red potatoes, Charlottes, Jersey Royals or salad potatoes work well. Avoid very floury varieties typically used for mash.
Onions – Use red or white onion, finely chopped into pieces no larger than a pea so they add texture without dominating the flavour.
Eggs – Hard-boiled eggs cut into pieces. I often boil eggs with the potatoes to save time and energy.
Mayonnaise – Use your preferred store-bought mayonnaise or homemade if you like. Adjust the amount to suit how creamy you prefer the salad.
Salt and pepper – To taste.
Paprika – Optional, for sprinkling on top.
What to do
Peel the potatoes and cut them into large chunks.
Peel the onion and dice it very finely—about pea-sized. If you prefer larger pieces, cut to your liking; it’s your salad.
Place the potatoes in a pan of lightly salted water and add the eggs. Bring to a boil and cook for 8–12 minutes until a fork pierces the potatoes easily. Drain and refresh with cold water to stop cooking.
When the potatoes are cool enough to handle, cut them into bite-sized pieces and place in a serving bowl. Peel and chop the eggs and add them along with the chopped onion.
Stir in the mayonnaise and season with salt and freshly ground black pepper to taste. Sprinkle with paprika if using. Cover and chill until ready to serve.
Note: the recipe suggests one cup (240 ml) of mayonnaise, but adjust the amount to your preference and to the texture of the potatoes—floury potatoes may need more mayo to reach a creamy consistency.
Potato salad with egg FAQ
I do it to save energy and time. You can cook the eggs separately if you prefer—just make sure they are hard-boiled.
No. Mayonnaise-based salads don’t freeze well—the texture separates on thawing. Store in a covered container in the fridge for 4–5 days instead.
Yes. Boil with the skins on and peel after they’ve cooled, or leave the skins on if you’re using new or baby potatoes with thin skins.
Yes—keep it chilled to avoid spoilage. If serving at room temperature, only leave it out briefly (about an hour) and discard leftovers that have sat out too long.
No. You can leave the eggs out, but then it’s just a plain potato salad rather than a potato-and-egg salad.
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Related recipes
Potato salad pairs well with cold meats, grilled dishes and other salads. Try it alongside chicken drumsticks, gammon, prawns or fresh vegetable salads to make a complete meal.
📋The recipe
Potato salad with egg
Equipment
- Saucepan
- Mixing bowl
- Sharp knife
- Chopping board
Ingredients
- 4–5 medium potatoes
- 1 medium onion
- 3 large eggs
- 1 cup / 240 ml mayonnaise (adjust to taste)
- ½ teaspoon paprika (optional)
- Salt and black pepper, to taste
Instructions
- Peel the potatoes and cut into large chunks.
- Peel and finely dice the onion.
- Place potatoes and eggs in a pan of lightly salted water. Bring to the boil and cook 8–12 minutes until potatoes are tender. Drain and cool with cold water.
- When cool enough to handle, cut potatoes into bite-sized pieces. Peel and chop the eggs and add them and the chopped onion to the potatoes.
- Stir in mayonnaise, season with salt and pepper, and sprinkle with paprika if using. Cover and refrigerate until ready to serve.
Notes
I recommend waxy potatoes that hold their shape once cooked. If you prefer a creamier texture or your potatoes are quite floury, add a little more mayonnaise.
Boiling eggs with the potatoes saves time and energy, but you can cook them separately if you prefer.
Store this salad in the refrigerator and discard any portions that have been left out at room temperature for more than an hour.
Nutrition
| Carbohydrates – 50.8 g
| Protein – 9.2 g
Nutrition is an estimate for four servings and provided for guidance only.
If you try this recipe and enjoyed it, please leave a star rating or comment. I’d love to hear how you adapted it.