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Potato salad shows up at just about every family get-together I host—this creamy version with hard-boiled eggs is my favorite because it is always requested and people go back for seconds. Whether you need a crowd-pleaser for picnics or a comforting side for weeknight meals this potato salad hits the spot every time.
I started making this potato salad for our block parties because it holds up well even after sitting out. Now it is the dish my neighbors always ask me to bring.
Ingredients
- Potatoes: bring heartiness and are best when waxy and just-cooked for the ideal bite look for firm smooth potatoes at the store
- Hard-boiled eggs: boost richness and add satisfying protein I like using farm-fresh eggs for the brightest yolks
- Onion: adds crunch and a mild kick finely mince for even flavor
- Mayonnaise: gives the salad its creamy base use real full-fat for the best results
- Evaporated milk: lightens the dressing while adding richness be sure to shake the can well
- White vinegar: brightens the flavor a nice counter to all the creaminess
- Prepared mustard: offers tang and color yellow mustard is the classic
- Sugar: balances out the acidity and makes everything pop try to use fine granulated
- Salt and pepper: bring all the flavors together use kosher salt and freshly ground pepper if you can
- Paprika: used for garnish adds just enough color and a hint of smokiness choose sweet paprika for garnish
- Egg slices: finish the look and give an extra eggy bite on top arrange with care for a pretty presentation
Step-by-Step Instructions
- Cook the Potatoes:
- Gently simmer your potatoes in salted boiling water until fork-tender but not mushy then drain well and let them cool to stop the cooking process and make peeling easier
- Peel and Prep:
- Peel cooled potatoes with your fingers or a paring knife and cut them into bite-size chunks this keeps your salad from turning mushy or pasty
- Separate and Chop Eggs:
- Slice the hard-boiled eggs in half and carefully remove the yolks set aside chop the egg whites into small pieces and add to the bowl with potatoes and finely chopped onion
- Mix the Dressing:
- In a separate small bowl mash the reserved yolks with a fork until very fine for a velvety dressing texture then blend in the mayonnaise evaporated milk vinegar mustard sugar salt and pepper stir until smooth and creamy
- Combine and Toss:
- Pour the yolk-based dressing over the potatoes onions and chopped whites gently fold everything together with a large spatula until each piece is coated handle gently to keep chunks intact
- Garnish and Chill:
- Transfer the salad to your favorite serving bowl arrange extra egg slices on top sprinkle generously with paprika then cover and chill in the fridge for at least one hour so flavors meld before serving
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I love using my grandmother’s old serving bowl for this dish and every time I make it I am reminded of backyard barbecues as a kid and everyone fighting for the last scoop.
Storage Tips
Store leftover potato salad covered in the refrigerator where it will keep well for up to three days. Use a glass or tightly-sealed container to keep the creamy dressing fresh. Never leave potato salad out for more than two hours especially on warm days—refrigerate as soon as possible to maintain food safety.
Ingredient Substitutions
If you are short on mayo you can use part plain Greek yogurt for a tangy twist. Red potatoes or Yukon golds work best but russets will do in a pinch if you handle them gently. No evaporated milk on hand plain whole milk is an easy swap just add a little less at first. Dijon mustard offers a subtle difference if you want a sharper flavor.
Serving Suggestions
Potato salad pairs beautifully with grilled burgers or fried chicken and it is also great alongside veggie skewers for a lighter meal. I sometimes spoon leftover salad onto leafy greens for a quick next-day lunch. For picnics pack in a chilled container and bring paprika separate for garnishing just before eating.
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Cultural Context
Potato salad has European roots but in my Midwest kitchen it is a staple of summer gatherings and family holidays. You will find as many styles as there are cooks some with pickles some with celery but this creamy classic always draws smiles and recipe requests at my table.
Recipe FAQs
- → What type of potatoes work best?
Medium-sized russet or Yukon Gold potatoes provide a great texture, holding their shape while remaining tender.
- → Can you prepare this dish ahead of time?
Yes, it's best when chilled for several hours or overnight, allowing the flavors to meld together.
- → Why separate egg yolks and whites?
Separating them allows for a smoother dressing with mashed yolks while the chopped whites add texture.
- → How can I adjust the tanginess?
Increase or decrease the vinegar or mustard to taste for the desired level of tang in the dressing.
- → What garnishes add extra flavor?
Sliced hard-boiled eggs and paprika provide appealing garnish and flavor. Chopped herbs can be added as well.