Creamy Egg Potato Salad Recipe

This is the best egg potato salad recipe easy to make. It is also probably the most unique one out there. You’ve seen the classic potato salad recipes and you’ve seen those made with mashed potatoes. This one uses a hybrid of those two. This is part of our Salad Sides Recipes Category.

This potato salad recipe comes with a twist. It uses about 1/2 Russet potatoes and 1/2 leftover (or prepared) mashed potatoes. This hybrid gives you the best of both worlds for a flavorful, unique potato salad.
Egg Potato Salad Recipe Main

Egg Potato Salad Recipe Easy to Make

It tastes great with the fresh vegetables. It’s best after it sets in the fridge for at least 2-3 hours to get cold and the flavors meld together. Definitely, add this one to your list of preferred potato salad recipes. And, it’s listed in the article of BBQ Burger Sides.

Recipes That Go With Potato Salad

While your easy potato salad is getting cold in the fridge, if you’re not having regular burgers or hot dogs, consider making these super tasty recipes to go with it:

This recipe is listed on our Christmas Dinner Meals Ideas article, where you’ll also see other traditional and non-traditional fun recipes for main courses, sides, appetizers, salads, and breads.

FAQ on Potatoes and Potato Salad Recipes

Is it better to boil the potatoes whole or cut them up first for an egg potato salad recipe?

It’s significantly better, for several reasons, to cut them up first. Smaller potatoes (bite-sized) will cook significantly faster than whole potatoes. Also, the consistency of doneness will be improved. In other words, whole potatoes may not be cooked as evenly, throughout. Another benefit is that cutting into a whole hot potato is harder to perform, unless you choose to wait longer for them to cool down enough to handle. It’s easier and safer to cut them up in advance of boiling.

Do you rinse potatoes before or after boiling for potato salad?

Rinsing potatoes just before boiling will help to remove some of the bulk starch plus it will also help remove any final contaminants from handling. Some people choose to soak the potatoes for a short while to further reduce the starch and then a final pre-cook rinsing. Rinsing after the potatoes are boiled is a minor effect on any starch reduction but it’s mainly performed to aid in quickly cooling them down.

I heard it’s easier to peel a cooked potato and it saves time; is that true?

It does save peeling time but it costs some time elsewhere and the quality is altered in the entire production process. Here is a list of what is impacted:

  • The potato is whole and will take much longer to cook.
  • After cooking a whole potato, you have to wait for it to cool down enough to peel away the hot skins or you have to create and use an “ice bath”.
  • Whole, unpeeled potatoes will retain more starch while cooking, compared to peeled, cut potatoes.
  • A whole potato cooks less evenly throughout.

I hate peeling potatoes and don’t do it very well so, even if I lose some quality or time, how can I cook them first and then peel them?

I get it totally and have been there. So, with proper planning, there is a way to do it and enjoy great, fresh recipes like our best egg potato salad in a timely manner. Rinse off the whole potatoes (some will scrub first with a vegetable brush). Then, boil them to be thoroughly cooked (pierce with a fork deep past the center to confirm tender). Dump them in a colander to drain (be careful to avoid the steam).

Then, transfer the hot potatoes to be fully immersed into a large bowl of ice water (about 1/2 of ice). Be very careful of the HOT Potatoes. Then, believe it or not, after about 10-20 seconds in the ice water, you can begin the process of “peeling”. Still use precautions in case they’re too hot for you. The way you do this is to take a potato and grip it fully as if you’re wringing a wet towel. Both of your hands should fully wrap around and grip the outer part of the potato using an attempt to “rip” off the skin by wringing it.

You want to be careful and not squeeze the potato to crush it. Remember you’re wringing the skin off, not wringing the water out of a potato. You’ll want to continue to immediately move through to process all the potatoes right away.

If you don’t want to use the ice-bath method, you can also just wait for the potatoes to cool down a bit (usually after about 45 minutes) and peel them normally, which tends to be a bit easier.

Regardless of the method you used, after each potato is peeled, you’ll want to rinse them and set aside. When all are done, you can either store them in the fridge, peeled and whole or cut them first. Either way, they’re ready for usage or storage. I hope this helps.

Egg Potato Salad Recipe Ingredients View 1 400x350y
Egg Potato Salad Recipe Ingredients View
Potato Salad with Mashed Potatoes View 6 350x325 1
Mixing Ingredients in Sequential Order
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Egg Potato Salad Recipe in Casserole for Fridge or Serving

Nutritional Values of Egg Potato Salad

The nutritional values are shown in the <Print Recipe> option.

Conclusion of Egg Potato Salad Recipe

The great thing about potato salad is that it’s an American tradition that it goes perfectly with grilled burgers and hot dogs. So, try those 2 recipes out! Finally, this side is great on a holiday as shown in our Thanksgiving Dinner Meals Ideas and Holiday Dinner Suggestions articles.

Egg Potato Salad Recipe Main

Creamy Egg Potato Salad With A Twist

This potato salad recipe comes with a twist. It uses about 1/2 Russet potatoes and 1/2 leftover (or prepared) mashed potatoes. This hybrid gives you the best of both worlds for a flavorful, unique potato salad.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 250kcal


  • 1 vegetable peeler optional
  • 1 colander optional; for draining water from potatoes

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  • 4 medium eggs hard boiled in instructions
  • 4 medium potatoes Russet preferred
  • 1 tsp salt for cooking potatoes
  • 2 cups mashed potatoes
  • 1 stalk celery finely diced; large stalk
  • 1 small red onion finely diced; white onion can be substituted
  • 6 small Gherkins pickles finely diced; dill pickles can be substituted or both
  • 1 tsp seasoned salt recommend Lawry's brand; or regular salt
  • ¼ tsp Ground Black Pepper
  • 1 cup mayonnaise Hellman's – adjust to your liking
  • 1 tsp paprika optional as garnish


  • Make hard-boiled eggs: Fill small sauce pan with eggs, fully covered in cold water. Bring to a boil, remove from heat, and cover with lid. Set aside for 10 minutes.
    4 medium eggs
  • Prepare and boil the potatoes: Using a vegetable peeler, peel potatoes. Dice them into bite-sized pieces and perform a final rinse. Fill medium-sized pot with diced potatoes and overfill with water by 2 extra inches. Add salt. Bring to a boil (uncovered) 10-15 minutes until done (see notes below); then, remove from heat.
    4 medium potatoes, 1 tsp salt
  • Drain the boiled potatoes: Dump the potatoes into a colander to drain. Be careful of the steam from the water. Cool down the potatoes to stop them from cooking by running cold water over them. Leave them in the colander to drain further until needed.
  • The mashed potatoes: If using prepared mashed potatoes (like Bob Evans brand), instead of leftover, cook them now, following the instructions on the label. If using leftover mashed potatoes, you don't need to reheat them.
    2 cups mashed potatoes
  • Peel the hard boiled eggs. Dice the eggs, celery, onion, and pickles and place into a large mixing bowl. Stir in mayonnaise, salt, and pepper to your taste until evenly distributed.
    4 medium eggs, 1 stalk celery, 1 small red onion, 6 small Gherkins pickles, 1 tsp seasoned salt, ¼ tsp Ground Black Pepper, 1 cup mayonnaise
  • Stir in mashed potatoes until evenly distributed.
    2 cups mashed potatoes
  • Stir in drained boiled potatoes until evenly distributed. Transfer contents to a serving dish and top with paprika or your choice of garnish.
    1 tsp paprika


How to check boiled potatoes for being done:  Potatoes are cooked and done when you can use a fork to poke the potatoes to see if they are tender. When the fork easily pierces the potatoes, they’re done and should be taken off the heat.


Calories: 250kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 579mg | Potassium: 467mg | Fiber: 3g | Sugar: 3g | Vitamin A: 249IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 1mg
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