15+ Delicious Egg Potato Salad Recipes to Elevate Your Picnics

1 week agoLast Updated: November 18, 2024

15 minutes read

Egg potato salad is a classic dish that beautifully combines the creamy richness of potatoes with the satisfying protein of eggs, making it a favorite for gatherings, picnics, and potlucks.

This beloved salad can be customized in countless ways, allowing you to experiment with flavors, textures, and ingredients to create a version that suits your taste.

Whether you prefer a traditional take with mayonnaise and mustard or want to spice things up with curry or Sriracha, there’s an egg potato salad recipe for everyone.

In this article, we’ll explore over 15 delicious recipes that highlight the versatility of this dish, offering a variety of options to tantalize your taste buds and impress your guests.

15+ Delicious Egg Potato Salad Recipes to Elevate Your Picnics

Egg potato salad is more than just a side dish; it’s a canvas for creativity in the kitchen.

With so many variations available, from classic recipes to innovative twists, you can easily find a version that appeals to your palate and dietary preferences.

Each recipe brings its own unique flavor profile, making it easy to adapt for any occasion, be it a summer barbecue, a holiday feast, or a simple family dinner.

As you explore these 15+ egg potato salad recipes, you’ll not only enjoy the delightful tastes but also the joy of creating memorable meals that bring people together.

Dive into the world of egg potato salad and discover the endless possibilities that await!

Classic Egg and Potato Salad

This classic egg and potato salad combines the creaminess of mayonnaise with the hearty texture of potatoes and the richness of boiled eggs. Perfect for summer picnics or as a side dish for any meal, this salad is easy to prepare and always a crowd-pleaser. With just a few simple ingredients, you can whip up a comforting dish that brings a taste of nostalgia.

Ingredients:

2 pounds of potatoes (Yukon Gold or red)

4 hard-boiled eggs, chopped
1 cup mayonnaise
2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar
1 small red onion, finely chopped
2 celery stalks, diced

Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Prepare the Potatoes: Wash and peel the potatoes, then cut them into bite-sized pieces. Boil in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
Mix the Dressing: In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth.
Combine Ingredients: Add the cooled potatoes, chopped eggs, red onion, and celery to the dressing. Gently fold everything together until well coated.

Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld. Serve chilled, garnished with fresh parsley.

This classic egg and potato salad is more than just a side dish; it’s a comforting recipe that can evoke memories of family gatherings and summer picnics. Its creamy texture and delightful flavors make it versatile enough to pair with grilled meats or serve as a hearty standalone dish. Enjoy this recipe at your next gathering, and watch it become a favorite among friends and family!

Spicy Egg and Potato Salad

For those who enjoy a kick of heat, this spicy egg and potato salad is a perfect twist on the traditional recipe. Infused with zesty flavors from jalapeños and a hint of paprika, this salad will awaken your taste buds while still offering the comforting elements of the classic version. It’s ideal for potlucks and barbecues, bringing both flavor and excitement to your table.

Ingredients:

2 pounds of baby potatoes, halved
4 hard-boiled eggs, chopped

1 cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard

1-2 jalapeños, finely chopped (adjust to taste)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder

Salt and pepper to taste
Chopped cilantro for garnish

Instructions:

Cook the Potatoes: Place the halved potatoes in a pot of salted water and boil until tender, about 15 minutes. Drain and let cool slightly.
Prepare the Dressing: In a mixing bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, chopped jalapeños, smoked paprika, garlic powder, salt, and pepper until smooth.
Mix Everything Together: Add the cooled potatoes and chopped eggs to the dressing, gently mixing until well coated.

Chill Before Serving: Cover and refrigerate for at least an hour. Garnish with chopped cilantro before serving.

This spicy egg and potato salad is an exciting and flavorful alternative to the traditional recipe. The combination of creamy dressing and heat from jalapeños creates a delightful balance that will appeal to those who love bold flavors. Perfect for summer barbecues or as a unique side dish at any gathering, this recipe will not only satisfy your cravings but also impress your guests with its vibrant taste. Enjoy every spicy bite!

Mediterranean Egg and Potato Salad

This Mediterranean-inspired egg and potato salad brings together fresh ingredients and bold flavors, making it a refreshing option for any meal. With the addition of olives, feta cheese, and herbs, this salad takes on a unique and sophisticated twist. It’s perfect for brunch, lunch, or as a side dish for dinner, providing a delightful balance of textures and tastes.

Ingredients:

2 pounds of small potatoes, halved
4 hard-boiled eggs, chopped

1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese

1/4 cup red onion, finely chopped
1/4 cup olive oil
2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions:

Cook the Potatoes: Boil the halved potatoes in salted water until tender, about 15 minutes. Drain and allow to cool.

Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
Combine the Salad: In a large bowl, mix the cooled potatoes, chopped eggs, cherry tomatoes, olives, red onion, and feta cheese. Pour the dressing over the salad and gently toss to combine.
Chill and Serve: Cover and refrigerate for at least an hour. Serve cold, garnished with fresh herbs.

This Mediterranean egg and potato salad is a vibrant and flavorful dish that’s perfect for any occasion. The combination of fresh ingredients and tangy feta creates a unique taste profile that sets it apart from traditional potato salads. Whether served at a picnic, barbecue, or family gathering, this salad is sure to be a hit. Its colorful presentation and refreshing flavors make it not only a treat for the taste buds but also a beautiful addition to your dining table. Enjoy the tastes of the Mediterranean in every bite!

Bacon and Egg Potato Salad

This bacon and egg potato salad is a savory twist on the classic version, combining the rich flavors of crispy bacon with creamy potatoes and eggs. It’s a hearty dish that works well as a side for barbecues, picnics, or family gatherings. The addition of bacon elevates the salad, adding a delightful crunch and a smoky flavor that pairs beautifully with the creamy dressing.

Ingredients:

2 pounds of red potatoes, diced
4 hard-boiled eggs, chopped
6 slices of bacon, cooked and crumbled

1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar

1/4 cup green onions, sliced
Salt and pepper to taste
Paprika for garnish

Instructions:

Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and let cool.
Prepare the Dressing: In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth.

Combine Ingredients: In a large bowl, add the cooled potatoes, chopped eggs, crumbled bacon, and green onions. Pour the dressing over and gently fold until everything is well coated.
Chill and Serve: Refrigerate for at least an hour before serving. Garnish with a sprinkle of paprika for a pop of color.

This bacon and egg potato salad is a hearty, flavorful dish that will satisfy even the heartiest appetites. The crispy bacon adds texture and depth to the creamy salad, making it a standout option for any gathering. Perfect for picnics, BBQs, or as a comforting side dish, this recipe brings a delicious twist to the traditional egg and potato salad. Enjoy the crunchy goodness with every bite!

Curried Egg and Potato Salad

Bring a touch of spice to your table with this curried egg and potato salad. The addition of curry powder gives this salad a unique flavor profile that sets it apart from standard potato salads. It’s a refreshing and exotic option that works well for brunch or as a side dish for grilled meats. This salad is not only delicious but also visually appealing, making it perfect for entertaining.

Ingredients:

2 pounds of Yukon Gold potatoes, cubed

4 hard-boiled eggs, chopped
1 cup plain yogurt
2 tablespoons mayonnaise

2 tablespoons curry powder
1/4 cup red bell pepper, diced
1/4 cup green peas (fresh or frozen)

Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Cook the Potatoes: Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let cool completely.
Prepare the Dressing: In a large bowl, mix the yogurt, mayonnaise, curry powder, salt, and pepper until well combined.
Combine Ingredients: Add the cooled potatoes, chopped eggs, diced red bell pepper, and green peas to the dressing. Stir gently to coat all ingredients evenly.

Chill and Serve: Refrigerate for at least an hour to let the flavors meld. Garnish with fresh cilantro before serving.

This curried egg and potato salad is a vibrant and flavorful dish that introduces a unique twist to the traditional recipe. The warmth of the curry powder combined with creamy yogurt creates a delightful contrast that is sure to impress your guests. Ideal for potlucks, brunches, or summer gatherings, this salad not only satisfies your taste buds but also adds a splash of color to your table. Enjoy the delightful flavors and celebrate the fusion of spices in every mouthful!

Avocado Egg and Potato Salad

For a creamy and healthy twist, try this avocado egg and potato salad. This recipe replaces traditional mayonnaise with ripe avocados, creating a luscious and nutritious dressing that’s perfect for those seeking a lighter option. Packed with flavor and healthy fats, this salad is both satisfying and refreshing, making it an excellent choice for lunches or as a side dish at barbecues.

Ingredients:

2 pounds of baby potatoes, halved
4 hard-boiled eggs, chopped

2 ripe avocados, mashed
1 tablespoon lime juice
1/4 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Cook the Potatoes: Boil the halved baby potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.
Make the Avocado Dressing: In a bowl, combine the mashed avocados and lime juice. Add salt and pepper to taste.

Combine Ingredients: In a large bowl, gently mix the cooled potatoes, chopped eggs, red onion, and cherry tomatoes. Add the avocado dressing and fold gently to combine, being careful not to mash the potatoes.
Chill and Serve: Refrigerate for about 30 minutes before serving. Garnish with fresh cilantro for a burst of flavor.

This avocado egg and potato salad is a healthy, delicious alternative to traditional potato salads. The creamy texture of avocados combined with the richness of eggs creates a satisfying dish without the heaviness of mayonnaise. Perfect for summer barbecues or a light lunch, this salad not only tastes great but also looks vibrant on the table. Enjoy the refreshing flavors and the nutritious benefits in each bite!

Herb and Dijon Potato Salad with Eggs

This herb and Dijon potato salad with eggs is a fresh and zesty twist on the classic recipe. The addition of various herbs and a tangy Dijon vinaigrette elevates this dish, making it perfect for any occasion. It’s a light yet flavorful side dish that pairs well with grilled meats, making it ideal for summer barbecues, picnics, or family gatherings. The herbs add freshness and depth, transforming simple ingredients into a delightful experience.

Ingredients:

2 pounds of small new potatoes, quartered

4 hard-boiled eggs, chopped
1/4 cup olive oil
2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 cup fresh parsley, chopped

1/4 cup fresh chives, chopped
Salt and pepper to taste

Instructions:

Cook the Potatoes: Boil the quartered new potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
Prepare the Dressing: In a bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper until well combined.
Combine Ingredients: In a large bowl, combine the cooled potatoes, chopped eggs, parsley, and chives. Pour the dressing over the salad and gently toss to coat all ingredients evenly.

Chill and Serve: Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

This herb and Dijon potato salad with eggs is a refreshing and vibrant dish that brings a burst of flavor to your dining table. The combination of fresh herbs and tangy dressing enhances the natural taste of the potatoes and eggs, creating a satisfying salad that is both light and filling. Ideal for any gathering, this recipe is sure to impress your guests and become a staple at your summer events. Enjoy the bright, herby flavors in every bite!

Southern Style Egg and Potato Salad

This Southern-style egg and potato salad is a comforting and flavorful dish that captures the essence of classic Southern cooking. Creamy, rich, and slightly sweet, this salad is perfect for barbecues, potlucks, and family reunions. The addition of sweet pickles and a hint of paprika gives it a unique flavor that sets it apart from other potato salads, making it a beloved recipe in many households.

Ingredients:

2 pounds of Russet potatoes, peeled and diced
4 hard-boiled eggs, chopped

1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard

1/4 cup red onion, finely chopped
1/4 cup celery, diced
1 teaspoon paprika

Salt and pepper to taste

Instructions:

Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.

Prepare the Dressing: In a mixing bowl, combine mayonnaise, sweet pickle relish, Dijon mustard, paprika, salt, and pepper. Mix well.
Combine Ingredients: In a large bowl, add the cooled potatoes, chopped eggs, red onion, and celery. Pour the dressing over the top and gently fold until everything is well coated.
Chill and Serve: Cover and refrigerate for at least an hour before serving to let the flavors meld.

This Southern-style egg and potato salad is a nostalgic dish that brings comfort and joy to any meal. Its creamy texture, combined with the sweetness of pickles and a touch of paprika, creates a delightful flavor profile that will remind you of family gatherings and summer picnics. Perfect for sharing at potlucks or as a side dish to grilled meats, this recipe is a timeless classic that will keep your guests coming back for more. Enjoy the delightful taste and memories it brings!

Smoky Chipotle Egg and Potato Salad

For those who enjoy a bit of heat, this smoky chipotle egg and potato salad is a perfect choice. Infused with chipotle peppers and smoky spices, this salad delivers a bold flavor that will excite your palate. It’s an excellent side dish for barbecues and outdoor gatherings, adding a spicy kick to any meal. This unique twist on a classic will keep your guests intrigued and satisfied.

Ingredients:

2 pounds of baby potatoes, halved
4 hard-boiled eggs, chopped
1/2 cup sour cream

2 tablespoons mayonnaise
1-2 chipotle peppers in adobo sauce, minced (adjust for spice preference)
1 tablespoon lime juice

1/4 cup red onion, finely chopped
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Cook the Potatoes: Boil the halved baby potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.
Prepare the Dressing: In a bowl, mix sour cream, mayonnaise, minced chipotle peppers, lime juice, salt, and pepper until well combined.
Combine Ingredients: In a large bowl, gently mix the cooled potatoes, chopped eggs, and red onion. Pour the dressing over and fold gently to combine, ensuring the potatoes are coated without breaking them apart.
Chill and Serve: Refrigerate for at least 30 minutes to allow the flavors to develop. Garnish with fresh cilantro before serving.

This smoky chipotle egg and potato salad is an exciting and flavorful dish that will elevate any meal. The combination of smoky chipotle and creamy dressing adds depth and character, making it a standout option for barbecues and potlucks. Its bold flavors are sure to impress your guests and create lasting memories. Enjoy the spicy kick and satisfying texture with each bite of this unique twist on a classic favorite!

Mediterranean Egg and Potato Salad

This Mediterranean egg and potato salad combines fresh ingredients and bold flavors to create a refreshing dish that’s perfect for warm weather gatherings. With the addition of olives, feta cheese, and a zesty lemon dressing, this salad offers a delightful Mediterranean flair. It’s an excellent side dish for grilled meats or can be enjoyed on its own as a light lunch, making it versatile and appealing to a variety of palates.

Ingredients:

2 pounds of baby potatoes, halved
4 hard-boiled eggs, chopped
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely chopped
1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Cook the Potatoes: Boil the halved baby potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Combine Ingredients: In a large bowl, add the cooled potatoes, chopped eggs, cherry tomatoes, olives, red onion, and feta cheese. Drizzle the dressing over the salad and toss gently to combine.
Chill and Serve: Refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh parsley before serving.

This Mediterranean egg and potato salad is a vibrant and healthy dish that brings a taste of the Mediterranean to your table. The combination of fresh vegetables, creamy feta, and tangy lemon dressing creates a delightful balance of flavors. Perfect for summer picnics, barbecues, or as a light lunch, this salad not only looks beautiful but also tastes fantastic. Enjoy the refreshing and satisfying taste that this dish offers!

Classic Egg and Potato Salad with Pickles

This classic egg and potato salad with pickles is a beloved staple that never goes out of style. Its creamy texture and satisfying flavors make it a go-to side dish for any occasion. The addition of dill pickles adds a delightful crunch and tang, complementing the creaminess of the eggs and potatoes. Whether served at a picnic, family gathering, or barbecue, this recipe is sure to be a hit with both kids and adults.

Ingredients:

2 pounds of russet potatoes, peeled and diced
4 hard-boiled eggs, chopped
1 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup dill pickles, finely chopped
1/4 cup celery, diced
1/4 cup red onion, finely chopped
Salt and pepper to taste
Fresh dill for garnish

Instructions:

Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
Prepare the Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Mix well until smooth.
Combine Ingredients: Add the cooled potatoes, chopped eggs, dill pickles, celery, and red onion to the dressing. Gently fold everything together until well coated.
Chill and Serve: Refrigerate for at least an hour before serving. Garnish with fresh dill before serving.

This classic egg and potato salad with pickles is a nostalgic dish that evokes feelings of home and comfort. Its creamy consistency, paired with the crunch of dill pickles, creates a delightful contrast in textures. Perfect for any gathering, this recipe is easy to prepare and always a crowd-pleaser. Enjoy the timeless flavors and the joyful memories this dish brings to your table!

Spicy Sriracha Egg and Potato Salad

For those who enjoy a kick of heat, this spicy Sriracha egg and potato salad is an exciting and flavorful option. The combination of creamy potatoes, hard-boiled eggs, and a spicy Sriracha dressing creates a bold and satisfying dish that will tantalize your taste buds. This salad is perfect for summer barbecues, game day gatherings, or any occasion where you want to impress your guests with something unique.

Ingredients:

2 pounds of Yukon Gold potatoes, cubed
4 hard-boiled eggs, chopped
1/2 cup mayonnaise
2 tablespoons Sriracha sauce (adjust for spice preference)
1 tablespoon rice vinegar
1/4 cup green onions, sliced
1/4 cup celery, diced
Salt and pepper to taste
Sesame seeds for garnish

Instructions:

Cook the Potatoes: Boil the cubed Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
Prepare the Dressing: In a bowl, combine mayonnaise, Sriracha sauce, rice vinegar, salt, and pepper. Mix well until smooth.
Combine Ingredients: In a large bowl, add the cooled potatoes, chopped eggs, green onions, and celery. Pour the spicy dressing over the salad and gently fold to combine, being careful not to break the potatoes.
Chill and Serve: Refrigerate for at least 30 minutes before serving. Garnish with sesame seeds for added flavor.

This spicy Sriracha egg and potato salad is a fun and flavorful twist on the traditional recipe. The heat from the Sriracha adds excitement, while the creamy dressing balances the spice beautifully. Ideal for summer cookouts, game day parties, or any occasion that calls for a bit of flair, this salad will surely be a conversation starter. Enjoy the bold flavors and creamy textures in every bite of this unique dish!

1 week agoLast Updated: November 18, 2024

15 minutes read