I’ve been making my potato salad this way for over 40 years and it always gets rave reviews!
Potato salad is the perfect side with just about any meal. But there are so many complicated approaches to potato salad that it can seem intimidating.
My approach is simple: red skin potatoes so you don’t have to peel, a little celery for crunch, eggs for texture and taste, and a simple 2-ingredient dressing that makes this the easiest potato salad ever!
You’ll be amazed at the delicious results from this easy approach. Using this recipe will make you a potato salad master in no time!
Red Skin Potato Salad Recipe Highlights
- This easy recipe makes a delicious potato salad, full of the classic homemade flavors we all love!
- Using red skin potatoes means no peeling required. Because the less time spent in the kitchen, the better!
- You can easily customize this potato salad with more veggies if you like: carrots, green onions, and radishes make delicious additions!
What you'll need for this Potato Salad with Egg
- Red potatoes
- Eggs
- Celery
- Light mayonnaise
- Italian dressing
- Salt
- Pepper
How to make Red Skin Potato Salad with Egg
1. Cook the potatoes and eggs
To start, prepare your potatoes by cleaning them well, then cut into equal-sized pieces. Note: you are not making these bite-sized, just uniform in size so they cook evenly. I take the smallest potato in the bunch and cut it in half. This then becomes the approximate cooking size for all the rest. Similar small ones will be cut in half, large ones in fourths.
Place potatoes in a large pot of water, salted (1 TB), on your stovetop. All potatoes should be underwater. Turn heat on high and bring the water to a boil. Then turn the heat down to keep the water simmering. Simmer for about 15 minutes.
Take a sharp knife and pierce a few pieces to check “doneness.” If the knife cuts easily, your potatoes are done. Larger pieces might need another 5 minutes or so. You want the potatoes to be cooked through but not mushy.
Boil the eggs in a separate pan for 10 minutes.
Once potatoes are cooked, drain them in a colander. Fill the pan you used for boiling with very cold water (add ice), then place the potatoes in the cold water to stop the cooking. You can also submerge the boiled eggs in this ice water to cool them down (it makes them easier to peel.)
2. Mix the potato salad dressing
In a small bowl, mix the mayo, Italian dressing, and salt and pepper until smooth; set aside.
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3. Put the salad together
Once the potatoes are cool enough to handle, cut them into bite-sized pieces and place in a large bowl. Peel the eggs, then cut them into bite-sized cubes. Dice the celery. Add eggs and celery to the bowl with the potatoes.
Pour the dressing into the bowl and stir gently until all ingredients are evenly distributed.
How to serve this Potato Salad Recipe with Egg
Red skin potato salad is welcome at any backyard barbecue or summer celebration! Perfect with Wisconsin style brats, beef kabobs, and grilled chicken legs. You'll reach for this recipe all summer long!
How to store Potato Salad with Egg
Place the potato salad in an airtight container in the fridge for up to 4 days. When you want to enjoy it again, give it a gentle stir to ensure the dressing is evenly distributed.
Can you freeze red skin potato salad?
Freezing potato salad is not recommended. The dressing can separate, and the potato texture can get all grainy and weird. Not worth it!
FAQs for Potato Salad with Eggs
This is a matter of personal preference, but I do rinse in cold water in order to speed up the cooling down of the potatoes.
Covering the pot helps to retain the heat but you need to watch for boiling over! Whether you cover or not will not affect the potatoes so it’s just a matter of how easily you can maintain a gentle boil while the potatoes cook.
More Summer Salad Ideas
Love potato salad? Try some Bavarian potato salad for a tangy and bacon-flavored variation!
You can also make a patriotic version of this redskin potato salad with Red White and Blue Potato Salad.
For the pasta lovers, try Easy Pasta Salad, Caprese Pasta Salad, or some Tortellini Caprese Salad. The meat lovers will go crazy for Salami Pasta Salad!
For no-mayo salads, try Mediterranean Chopped Salad, Chickpea, Carrot and Arugula Salad, or Grape Tomato and Mozzarella Salad. And my broccoli kale salad will make you feel like you're having superfood in every bite!
📖 Recipe
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Potato Salad with Egg Recipe
Ingredients
- 2 lb red potatoes
- 3 eggs
- 1 rib celery diced
- ½ c light mayonnaise
- 1 TB Italian dressing
- ½ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Boil potatoes in salted water for 15-20 minutes until done.2 lb red potatoes
- Boil eggs in water for 10 minutes.3 eggs
- Drain cooked potatoes and immerse in ice water to halt the cooking process.
- In a small bowl, mix the mayo, Italian dressing, and salt and pepper until smooth; set aside.½ c light mayonnaise, 1 TB Italian dressing, ½ teaspoon salt, ⅛ teaspoon pepper
- Once they are cool enough to handle, cut up the potatoes into bite-sized pieces and place in a large bowl. Peel the eggs and cut them up; dice the celery. Add eggs and celery to the bowl with the potatoes.1 rib celery
- Pour the dressing into the bowl and stir gently until all ingredients are evenly distributed.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Big Trouble
Mmm, celery in potato salad is a good idea! Lots of different textures in there then! Can't wait to try out this recipe, thanks! 🙂