Best 20 Potato Egg Salad Recipes

RED POTATO AND EGG SALAD

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

BACON-AND-EGG POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
• Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
• Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

DEVILED EGG POTATO SALAD

Steps:

• Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
• Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
• Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.

DILLY POTATO & EGG SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

CHICKEN-EGG-POTATO SALAD

Steps:

• Combine all ingredients. Salt and pepper to taste.
• Refrigerate at least two hours to allow the flavors to meld.

BACON & EGG POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool. , Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.

CREAMY NO-EGG POTATO SALAD

Steps:

• Boil potatoes in water for 25 minutes, drain and set aside to cool.
• Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.
• When potatoes are cool enough to handle, peel and cube them.
• Add to vegetable mayonnaise mixture and toss.
• Cover and chill at least 6 hours or overnight.
• Delicious!

DEVILED EGG POTATO SALAD WITH BACON

Steps:

• Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes.
• Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.
• Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
• Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
• Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.
• Add yoke/mayo mixture to potatoes. Mix well.
• Add the cooked and crumbled bacon and toss lightly.
• Cover and chill (or eat right away if you cant wait like I did!) :-).
• It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
• The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!

BACON AND EGG POTATO SALAD

Steps:

• Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes.
• Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.
• In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.

POTATO-EGG SALAD (ENSALADA DE PAPAS Y HUEVOS)

Steps:

• Put the potatoes in a large saucepan or Dutch oven. Pour in enough cold water to cover and add a small handful of salt. Bring to a boil over high heat. Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes.
• While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover. Bring to a boil over high heat, then adjust the heat to medium-low. Cook the eggs for exactly 10 minutes. Drain the hot water and cool the eggs in the pan under cold running water for several minutes. Peel, and set aside.
• When the potatoes are tender, drain them and put them in a serving bowl. Immediately sprinkle the vinegar over them and set aside to cool. Don't stir the potatoes too much while still hot, as they tend to fall apart and look unattractive.
• Once the potatoes are cool, add the olive oil and chives and stir gently to coat the potatoes with oil. Season the salad, to taste, with salt and pepper and toss again. Cut the eggs into quarters and decorate the top of the salad. Sprinkle with diced red pepper, if using. Serve at room temperature.

POTATO SALAD WITH EGG, DILL PICKLE, AND TARRAGON

Steps:

• In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled.
• While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.

MY MOM'S POTATO SALAD WITH CARROT AND EGG

Steps:

• Soak potatoes in a bowl of water to draw out the bitterness.
• Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
• Drain potatoes and place in a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil; reduce heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
• Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
• Transfer potatoes to a bowl. Add cooked carrot, cucumber, onion, and eggs. Mix in mayonnaise. Season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

DILL, POTATO, AND EGG SALAD

Steps:

• In a large bowl, soak shallots in cold water 5 minutes; drain. Toss with vinegar and lemon juice. Let stand 15 minutes.
• In a large pot, cover potatoes by at least 2 inches of water; season generously with salt. Bring to a boil; cook until potatoes are easily pierced with the tip of a knife, 8 to 10 minutes. Meanwhile, stir mustard and oil into shallot mixture; season with salt and pepper. Drain potatoes; add to bowl while still warm, gently stirring until evenly coated in dressing. Let stand until no longer warm, about 1 hour, or cover and refrigerate up to 2 days. Before serving, gently fold in cornichons, dill, and eggs.

OLD FASHIONED POTATO AND EGG SALAD

Steps:

• Cook peeled potatoes until tender firm, about 20 minutes.
• Drain and dice potatoes- season with oil and vinegar while still warm.
• Season to taste with salt and pepper.
• Add vegetables.
• Mix mustard with mayonnaise and blend with potato mixture.
• Add eggs and parsley and toss again.
• Taste and adjust seasoning, adding more mayonnaise if needed.
• Garnish with radish slices and paprika.
• Cool,cover and refrigerate overnight.

BACON AND EGG POTATO SALAD

Steps:

• Boil the diced potatoes until tender; drain and rinse well with cold water; drain again.
• Place cooked, cooked potatoes in a large mixing bowl. Add onion, radishes, celery, crumbled bacon, and chopped eggs.
• In a small bowl, whisk together mayonnaise, vinegar, saugar, chives, salt, pepper and paprika. Pour dressing over potato salad mixture. Toss to coat well.
• Chill at least 3-4 hours.

LITE HAM EGG AND POTATO SALAD

Steps:

• Bring a pot of water to the boil and boil potatoes for 15 minutes.
• Add eggs to the pot.
• Continue to boil the eggs and potatoes for another 15 minutes or until the potatoes are nicely cooked through. A skewer should pass easily through the centre of the potatoes.
• Allow to cool. The above can be done the night before and the eggs and potatoes refrigerated overnight.
• Start your char-grill or pan heating up, spray lightly with oil. A grill with a bit of charcoal or character is best, as it adds a more "barbequed" flavour to the ham.
• Meanwhile, dice the cooled boiled potatoes into 1cm cubes.
• Peel the boiled eggs and chop them lengthways in half and then cut each half across into slices. Add to potatoes.
• Finely chop and add the spring onions/scallions.
• Once the grill or pan is heated, add the ham steak and cook until heated through and a little charred.
• Remove the steak from heat and allow to cool, slightly. Dice into even cubes and add.
• In a small bowl mix together lemon juice, mayonnaise, mustard and vinegar. Add water until the dressing reaches the desirable consistency.
• Pour dressing over other ingredients, season with salt/pepper, toss and divide evenly onto plates.
• Serve with a lighter side salad such as cherry tomatoes, baby spinach and cucumber.

POTATO, PEA, AND EGG SALAD WITH SOME SNEAKY CAULIFLOWER

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water, about 5 minutes.
• Place potatoes into a large pot, cover with salted water, and bring to a boil; reduce heat to medium-low and simmer until tender but still firm, about 10 minutes. Remove potatoes with a slotted spoon, reserving hot potato water; place potatoes into a bowl to cool to room temperature, about 20 minutes.
• Place peas and cauliflower florets in a metal strainer; place strainer into the hot potato water to blanch vegetables, about 3 minutes. Drain; allow to cool to room temperature, about 10 minutes.
• Peel and chop eggs; place into bowl with potatoes. Place peas, cauliflower, salad dressing, green onions, Dijon mustard, parsley, and pickle relish; stir to coat all ingredients evenly with dressing. Season with salt and pepper; chill in the refrigerator until ready to serve.

POTATO EGG SALAD WITH HERBS

Steps:

• Stir the green onions, herbs, and chives, mayonnaise and mustard in a large bowl. Add eggs and potatoes toss to coat. Season with salt and pepper.

MOM'S POTATO & EGG SALAD

Steps:

• Boil potatoes and eggs together, until you can easily stick a fork in the potatoes.
• While potatoes and eggs are boiling, combine the rest of the ingredients. Mix well.
• Adjust salt, pepper, and sugar if necessary.
• Combine everything together, and chill. Enjoy!

BACON AND EGG POTATO SALAD BY NOR

Steps:

• 1. Wash and peel potatoes. Cut each potato in to 6- 8 pieces. I try not to cut my potatoes to small. When you mix in the mayo etc. The potatoes fall apart some. That way I still get good size chunks. Not mushy potatoes.
• 2. Boil the 8 eggs to hard boil stage at the same time as the potatoes. When potatoes are just tender enough to stick a fork in . Do not over cook. You still want them to be a bit firm. Remove from heat,and soak in cold water to stop them from cooking. Drain and put in fridge in a large bowl.
• 3. Peel the eggs after they are cooked and cooled in cold water. Chop the eggs. Not real small. You want some chunkiness. Chop the celery,and onion.Fry the bacon until crisp,and set aside.
• 4. Salt and pepper the potatoes. Toss well. Mix the Mayonnaise,, and mustard with the eggs, celery, onion, paprika,, basil and parsley flakes.
• 5. mix in egg mixture to the potatoes. Coat well to combine. At this time, if your potatoes hold nice,and you want the pieces smaller. Go ahead and chop them up a little more. if desired. I usually just take my mixing spoon,and cut in to some of them, and stir.
• 6. Refrigerate for a few hours. Let the flavors blend. Take out of fridge,and stir.Your option: Give it a taste. Some mayonnaise may have absorbed in to the potatoes. At this time if you prefer. Add a little more mayonnaise to make it a bit more creamy. Before serving. Top with half the crisp crumbled bacon. and serve. I keep a dish with the rest of the crumbled bacon nearby. Anyone who wants extra bacon on their potato salad can sprinkle it on it. It is so good!!!