Classic Picnic Potato Salad

Classic Potato Salad Recipe with Egg

Let’s talk about what sets this classic potato salad recipe with egg apart from the rest. The secret weapon here is the humble hard-boiled egg. Not only do we mix in the chopped whites for that extra bite and texture, but we also whip up a creamy dressing with the yolks.

That’s right, the yolks get mashed into a smooth base, blending perfectly with mayonnaise, sour cream, and a splash of mustard. This creates a rich, velvety dressing that coats every potato chunk, making each bite flavor-packed.

Ingredients

• Produce: Yukon Gold potatoes, red onions, celery, scallions, fresh herbs (chives, parsley, dill)
• Pantry seasonings: Salt, pepper, paprika
• Condiments: Mayonnaise, sour cream, yellow mustard, vinegar, dill pickles
• Other: Hard boiled eggs.

Substitutions

• Substitute the Yukon Golds with red potatoes or fingerling potatoes for a slightly different texture.
• Substitute the herbs with fresh basil, tarragon, or cilantro.
• Swap the dill pickles with sweet bread and butter pickles or cornichons.
• Use Labneh or plain Greek yogurt instead of sour cream.

Fun Variations

• Bacon Ranch Potato Salad: Add 1 cup each of cooked and crumbled bacon and shredded cheddar cheese. Replace the sour cream with ranch dressing.
• Olive and Feta Spin: Add 1/2 cup each of  crumbled feta cheese and sliced Kalamata olives
• Spicy Chipotle Variation: Add 1-2 chipotle peppers in adobo sauce (finely chopped) and 1 teaspoon smoked paprika

Tips for Success

• Adding a tablespoon of vinegar to the water when boiling the potatoes helps them retain their shape and prevents them from getting mushy. 
• Don’t be shy with the salt when boiling your potatoes. 
• Let the boiled potatoes cool just enough so you can handle them easily. The skins will slip off effortlessly.
• Feel free to mix and match your favorite fresh herbs. Dill, parsley, and chives are classic choices, but don’t hesitate to experiment with basil, cilantro, or tarragon for a unique twist.

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Does the annual Fourth-of-July celebration bring back special memories of traditions and foods for you as it does at our house?  I think back to my childhood days that were filled with family, fun, food and good times.

I especially remember our annual trips of dad, mom and my five siblings driving in a car from California to Wyoming where mom’s parents lived on a farm.  It seemed like that was such a long car ride as it would take about three days to get there.  

We would stop overnight and camp in the school yards of closed schools and cook breakfast on a camp stove in the morning.  That was in the days when it was still safe to do it.  And it was way before Motel 6 or Holiday Inn; no sleeping bags, it was just blankets and pillows on the ground or the car seats.

One of the highlights of our vacation at Grandma and Grandpa’s house was the Forth of July celebration.  There would be a huge picnic gathering at the lake with all our aunts, uncles and cousins, and of course great quantities of food with all the families bringing something wonderful to add to the table.   Grandma would always fry up some of her home-grown chickens and make a big potato salad, baked beans, homemade bread, cakes and pies.   It was a day of feasting, swimming in the lake, tag, hide-and-seek, more feasting and waiting for it to be dark enough for the fireworks. 

When it was finally deemed dark enough, dad and all the uncles would break open the fireworks….cherry bombs, firecrackers, rockets, spinning pinwheels that would make beautiful designs.   All the kids got to watch while our dad’s fired them off but there was always sparklers for us kids after the big stuff.   And, there would always be someone who would step on a hot sizzling, burned-out sparkler with a bare foot.

Oh, the memories…..