Once I made this potato salad, we were hooked it is our standard. It is seriously the best potato salad with hard-boiled eggs and it is perfect as a side dish. I have been known to grab a bowl of this for dinner!
For me, potato salad is a MUST during the summer and especially with barbeque! Since several of the store-bought options just aren't my jam I decided to play with some of my favorites and mix up my own. I know most potato salads are thick and heavy on the "sauce," but that is just not my preferred version. I am all about a nice even layer of sauce but I don't want it to overpower everything else, the "good stuff" is way more important!
My husband told me he was craving potato salad, so when I started to pull out the ingredients I was going to use, and he noticed what I was pulling out, he was pretty concerned when I didn't grab a bottle of Miracle Whip. There is a constant debate about Miracle Whip vs. Mayo in this house! My hubby is team Miracle Whip and I have always been team "it doesn't matter!" Well, my team "it doesn't matter" is no longer, ever since I bought a jar of Sir Kensington mayo from Thrive Market! OMG, I take it ALL back, IT MATTERS! Mayo matters!
The funny part about all this is my tried and true Miracle Whip-loving husband was converted and couldn't believe how good it was. In fact, he asked for another batch of potato salad mixed the same way. Big things here, big things!
Potatoes, pickles, and onions get a rough chop into various shapes and sizes, I just make sure they are all bite-size pieces. The sauce is a mix of mayo, pickle juice, and apple cider vinegar. The briney pickle juice and ACV balance out the richness of the mayo and it is perfect! I am a big believer in eggs mixed in for both texture and then those fabulous yolks adding another layer of flavor!
Like most things, you can adjust this recipe to your specific taste. If you like more eggs, fewer pickles, or more onion, measure with your heart! This batch is big and can serve a crowd, but it is easily divided to make it a perfect side dish.
How to make the best Potato Salad with Hard Boiled Eggs
- Bring a pot of water to boil and add potatoes.
- Cook Potatoes for 15 min., or until tender.
- While potatoes are cooking, in a separate bowl add mayo, shallot, chopped pickles, pickle juice, Apple Cider Vinegar, salt, pepper, and chopped hard-boiled eggs. Mix well and set aside.
- When the potatoes are done, strain the water and place the potatoes immediately back in the hot stock pot. This will allow the excess water to steam off.
- Once the potatoes are cool enough to handle, rough chop them. I like a mix of bite-size and a little larger. Remember, you still want the potatoes warm so they absorb and mix well with the sauce!
- As you are chopping the potatoes, add the potatoes to the bowl with the sauce. Once all the potatoes are chopped gently toss the potatoes with the sauce until thoroughly coated.
- While you can enjoy it immediately, it is best once it is allowed to chill for an hour!
The Best Potato Salad with Hard Boiled Eggs
Equipment
- 1 Stock pot
- 1 Strainer
- 1 Mixing Bowl
Ingredients
- 3 lb. Potatoes (I uses Petites)
- 2 cup Mayo (Sir Kensington's or Duke's)
- 1 shallot (half red/yellow onion)
- 1.5 cup pickles (chopped)
- 3 tbsp pickle juice
- 2 tbsp Apple Cider Vinegar
- 2 tsp salt
- 1 tsp Black Pepper
- 6 hard boiled eggs
Instructions
- Bring a pot of water to boil and add potatoes.
- Cook Potatoes for 15 min., or until tender.
- While potatoes are cooking, in a separate bowl add mayo, shallot, chopped pickles, pickle juice, Apple Cider Vinegar, salt, pepper and chopped hard boiled eggs. Mix well and set aside.
- When potatoes are done, strain the water and place potatoes immediately back in the hot stock pot. This will allow the excess water to steam off.
- Once the potatoes are cool enough to handle, rough chop them. I like a mix of bite-size and a little larger. Remember, you still want the potatoes warm so they absorb and mix well with the sauce!
- As you are chopping the potatoes, add the potatoes into the bowl with the sauce. Once all the potatoes are chopped gently toss the potatoes with the sauce until throughly coated.
- While you can enjoy immediately, it is best once it is allowed to chill for an hour!
