If you love creamy potato salad, then you must try this restaurant style southern potato salad recipe with eggs! Pair it with lunch, dinner, or enjoy it as a snack. This Potato Egg Salad is perfect for Game Day, a BBQ, or a gathering. Make it by the buckets because everyone is going to love it. A recipe that was inspired by my favorite BBQ restaurant in Arkansas. It pairs well with my Indian Masala Chicken Wings and Grilled Cilantro Chicken Wings Family Favorite Potato Egg Salad
Ingredients
yukon potatoesmayonnaisesugarapple cider vinegargarlic powderdijon mustardgreen onions celerybacon bitsjalapeno (optional)hard boiled eggssaltblack pepperwater + salt for boilingtobassco sauce as a condiment
See recipe card for measurements
Instructions
Start by boiling potatoes that are skinned and cut into small chunks. Strain them and let them cool to room temperature. Cut hard boiled eggs into small dices. Mix together mayonnaise, green onions, bacon bits, and the additional ingredients. Combine the potatoes, eggs, and the mayo mixture together. Refrigerate the potato egg salad until ready to serve.
Substitutions
Eggs- Feel free to eliminate and replace with extra potatoes. Jalapeno- optional only for spice loving beingsMayonnaise- Use a vegan friendly version such as this one.
Storage
Refrigerate the cooked potato salad in the fridge for up to 3 days. This recipe is great to make ahead for gatherings.
Pair it with
Any BBQ favorites! Looking for specific recipes? Give these a try…
📖 Recipe
