Traditional Potato Salad Recipe With Mayonnaise and Eggs: Old-Fashioned Creaminess With Crunchy Celery Crowns

This traditional potato salad recipe with mayonnaise and eggs delivers the creamy, crunchy, and tangy balance that makes it a picnic staple. The secret lies in perfectly boiled potatoes, tender hard-boiled eggs, and a mayonnaise base that's lightened just enough to prevent sogginess.

I've been making this version since my grandmother taught me to fold in celery crowns for that signature crunch—it's the little details that elevate this classic dish from good to unforgettable.

The foundation of great potato salad starts with the prep: waxy potatoes boiled until tender but still holding their shape, and eggs cooked just enough to slice cleanly.

A classic dressing combines mayonnaise with a touch of mustard and vinegar for brightness, while fresh herbs and celery add texture and freshness. What sets this recipe apart is the careful balance—creamy enough to coat each potato, but with enough acidity to keep it from feeling heavy.

By the time you're done, you'll have a potato salad that's rich, creamy, and perfectly textured—each bite delivers tender potatoes, creamy dressing, and a satisfying crunch from the celery crowns.

The eggs add a touch of luxury, while the vinegar and mustard ensure it's tangy enough to cut through the richness. This is the kind of potato salad that disappears quickly at family gatherings and leaves everyone asking for the recipe.

Whether you're serving it at a summer picnic, packing it for a cookout, or enjoying it as a comforting side dish, this potato salad delivers on tradition without sacrificing flavor.

The method is straightforward, but the result is anything but basic—it's the kind of dish that feels special even when it's simple. Let's make it together.

Ingredients for traditional potato salad recipe with mayonnaise and eggs

These classic ingredients bring back the old-fashioned potato salad your grandmother made.

The potatoes are the heart of this salad, so Yukon Golds are ideal—they hold their shape when boiled and stay creamy. Buy a 3-pound bag at Trader Joe's or your local grocery store's produce section, and don't skip peeling them. The skin can get tough when boiled, and this salad is all about that tender bite. Cut them into even 1-inch cubes so they cook uniformly—no one wants a mushy potato in the middle. For the eggs, room-temperature eggs boil more evenly, and I always use Heinz or Hellmann's mayonnaise—the real stuff, not the low-fat versions. Trust me, the fat is what makes this creamy and delicious.

No Yukon Golds? Red or fingerling potatoes work in a pinch, but they'll be a little waxier. Running short on mayonnaise? Greek yogurt or sour cream can lighten it up, but add a splash of milk to thin it out. Fresh dill wilting? Dried dill at one-third the amount will do, but fresh is always better. The celery crowns are non-negotiable for that signature crunch—if you're feeling fancy, buy pre-sliced celery from the deli section at Kroger or Whole Foods. For extra tang, a squeeze of lemon juice works too, but the vinegar keeps it classic. And if you're out of smoked paprika? Regular paprika plus a pinch of cayenne gets you close.

Boiled potatoes stay fresh in the fridge for 3 days if stored in cold water, and hard-boiled eggs keep for 5 days if peeled and submerged in ice water. The salad itself? 4-5 days in an airtight container, but I always make a double batch—it disappears fast at picnics. For leftovers, stir in a splash of milk or mayo to revive the texture. And if you're prepping ahead, make the dressing first and store it separately until you're ready to mix everything together. That way, the potatoes won't turn to mush.

Step-by-step instructions for traditional potato salad

Here's how to make the creamiest, most authentic potato salad you'll ever taste.

Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1 tsp salt and bring to a boil over high heat. Once boiling, reduce to medium-high heat and cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape.

Here's the thing—you want them just slightly underdone when they come out of the water. They'll finish cooking in the dressing, and this prevents that mushy texture that ruins so many potato salads. Drain immediately and let them steam-dry for 1 minute in the pot—this helps the dressing cling better later.

While the potatoes cook, place the 8 whole Large Eggs in a separate pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. This gives you perfectly firm yolks that won't turn to mush when sliced.

Transfer the eggs to an ice bath for 5 minutes to stop cooking, then peel and slice them into ¼-inch thick rounds. I like to separate the whites and yolks—this way, you can layer them beautifully in the salad for that classic look. Keep them in a bowl until ready to add.

In a large mixing bowl, combine the 1.5 cups Mayonnaise, 2 tbsp Yellow Mustard, 1 tbsp White Vinegar, 1 tsp Sugar, 0.5 tsp Paprika, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Mix well with a whisk or silicone spatula until fully combined and smooth.

This is where the magic happens—the tangy mustard and vinegar cut through the richness of the mayo, while the sugar and paprika add that perfect balance of sweetness and depth. I always taste at this stage to adjust seasoning before adding the potatoes. If it needs more acidity, add a splash more vinegar; if it needs more salt, add it now.

Add the warm potatoes to the dressing and gently fold together with a rubber spatula. Let them sit for 5 minutes to absorb some of the dressing before mixing again. This step ensures the potatoes get fully coated without breaking apart.

Don't overmix here—you want some texture in your salad. The potatoes should be mostly covered in dressing, but a few should still show their edges. This is what gives that classic old-fashioned texture we're after.

Add the 3 whole Celery Stalks (thinly sliced with crowns included), 0.5 cup Sweet Onion (finely chopped), 0.25 cup Fresh Dill (chopped), and the sliced eggs. Gently fold everything together just until combined—you're looking for a marbled effect with the dressing, not a completely smooth mixture.

Let the salad sit for 15-20 minutes before serving. This resting time allows all the flavors to meld together perfectly. If you're worried about the eggs getting too warm, you can add them right before serving instead. Serve chilled or at room temperature for the best texture.

Essential equipment for perfect results

Boiling Potatoes

You'll need a large stockpot with a lid—look for All-Clad Stainless Steel or Cuisinart brands for even heating. A potato masher (like the OXO Good Grips) helps break up any stubborn potatoes after boiling.

For perfect texture, use a thermometer (I recommend Thermoworks Thermapen) to check water temperature—it should reach 212°F before adding potatoes. 🌡️

Hard-Boiling Eggs

A deep, heavy-bottomed saucepan prevents cracking—Le Creuset or Farberware work great. For effortless peeling, use room-temperature eggs and add 1 teaspoon baking soda to the boiling water. A slotted spoon (like Chicago Metallic) helps transfer eggs safely to ice baths.

For slicing, a sharp chef's knife (I use Mercer Culinary) and cutting board (like John Boos) are essential. 🥚

Mixing Dressing

Use a large mixing bowl (I prefer Le Creuset Stoneware) with a whisk or silicone spatula (like OXO Good Grips) for smooth dressing. A measuring spoon set (such as OXO Stainless Steel) ensures precise amounts of mustard, vinegar, and spices.

For folding, a rubber spatula prevents breaking potatoes—OXO's is my go-to. 🥫

Folding Ingredients

A sharp knife (like Victorinox Fibrox) and cutting board are crucial for slicing celery crowns and onions. For garnishing, a small bowl (for chopped dill) and tongs (to layer eggs) help with presentation.

A glass storage container (like Pyrex) keeps leftovers fresh for up to 5 days. For serving, a slotted spoon helps with portion control. ✨

Optional Tools

A mandoline (like Julienne) speeds up potato cutting if you prefer uniformity. For extra crunch, a food processor (like Cuisinart) can finely chop celery and onions.

A small whisk helps emulsify the dressing if you prefer it ultra-smooth. For picnics, a thermos keeps the salad chilled for hours. 🧂

Frequently asked questions