Introduction
This creamy potato salad with egg is a classic that delivers comfort in every bite. The combination of fluffy russet potatoes, rich hard-boiled eggs, and a tangy, creamy dressing makes it a perfect side for any gathering. You’ll love the subtle sweetness and texture from the Thousand Island dressing that sets this version apart.
Prep & Cook Time
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Servings: 8
Ingredients
- 3 pounds russet potatoes
- 1 cup mayonnaise
- 1/3 cup Thousand Island dressing
- 2 teaspoons yellow mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 celery stalks (chopped)
- 1/2 medium white onion (chopped)
- 3 hard boiled eggs (chopped, plus 1 hard boiled egg, sliced, for garnish)
- 1/4 teaspoon ground paprika (for garnish (optional))
Instructions
- Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot and cover with cold, salted water.
- Bring the pot to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender but not mushy.
- Drain the potatoes in a colander and let them cool completely.
- While the potatoes cool, prepare the dressing. In a large mixing bowl, combine the mayonnaise, Thousand Island dressing, yellow mustard, kosher salt, and black pepper. Whisk until smooth.
- Add the completely cooled potatoes to the dressing along with the chopped celery, chopped white onion, and the 3 chopped hard-boiled eggs.
- Gently fold everything together until all ingredients are evenly coated in the dressing. Be careful not to overmix and break down the potatoes.
- Transfer the salad to a serving bowl. Garnish the top with the sliced hard-boiled egg and a sprinkle of paprika, if using.
- For best flavor, cover and refrigerate for at least 1 hour before serving.
Variations
- Herbaceous Twist: Fold in a generous handful of fresh, chopped herbs like dill, parsley, or chives just before serving.
- Creamy Mashed Style: For a smoother texture, mash half of the cooked potatoes before mixing with the other ingredients.
- Sweet & Tangy: Add a tablespoon of pickle juice or apple cider vinegar to the dressing for a brighter, tangier flavor profile.
- Deconstructed Style: Serve the components separately, allowing guests to build their own salad with bowls of the dressing, chopped veggies, eggs, and potatoes.
Tips for Success
- Ensure your potatoes are completely cool before adding the dressing, or the salad will become gummy.
- For easy-peel hard-boiled eggs, place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 12 minutes before transferring to an ice bath.
- Taste and adjust seasoning after the salad has chilled, as flavors meld and mute in the fridge.
- For a firmer potato texture, you can cook the potatoes whole and cube them after cooling.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. This salad is served cold and does not require reheating; simply take it out of the fridge 15 minutes before serving to take the chill off.
FAQ
Can I use a different type of potato?
While russet potatoes are specified for their fluffy texture, you can use Yukon Gold for a creamier, waxier salad. The cooking time may vary slightly.
Can I make this ahead of time?
Absolutely. Making it a day ahead allows the flavors to develop fully. Just add the garnish right before serving.
My dressing seems too thick. What can I do?
If the salad seems dry after chilling, you can thin the mixture with a teaspoon of milk or a bit more Thousand Island dressing.
How do I prevent my potatoes from getting waterlogged?
After draining, spread the hot potatoes in a single layer on a baking sheet to let steam escape and cool them quickly.
Is there a substitute for Thousand Island dressing?
The recipe is designed for its unique flavor, but in a pinch, you could mix a bit of ketchup and sweet pickle relish into extra mayonnaise.
Can I freeze potato salad?
