Deli-Style Potato Salad with Hard-Boiled Eggs and Mustard Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic deli-style potato salad combining tender potatoes, hard-boiled eggs, chopped onion, and a tangy mustard-mayonnaise dressing for a satisfying picnic side. This american-inspired 4th of july ready in about 60 minutes blends pounds potatoes, peeled and cubed, large eggs, medium onion, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 12, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 30 min Serves 12 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 5 pounds peeled and cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender but not falling apart. Drain and let cool completely.
  2. Step 2: Meanwhile, place 6 large eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat and cover for 12 minutes. Drain and transfer eggs to an ice bath to cool, then peel and chop coarsely.
  3. Step 3: In a large mixing bowl, combine cooled potatoes, chopped 1 medium onion, 1 cup chopped celery, 1/2 cup dill pickle relish, and chopped hard-boiled eggs.
  4. Step 4: In a separate bowl, whisk together 2 cups mayonnaise, 1/4 cup prepared mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
  5. Step 5: Pour the dressing over the potato mixture and gently fold to combine all ingredients evenly.
  6. Step 6: Cover the potato salad tightly with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Equipment for this recipe

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Frequently asked questions

How long does Deli-Style Potato Salad with Hard-Boiled Eggs and Mustard Dressing take to make?

Total time is about 60 minutes (30 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Deli-Style Potato Salad with Hard-Boiled Eggs and Mustard Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Deli-Style Potato Salad with Hard-Boiled Eggs and Mustard Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Deli-Style Potato Salad with Hard-Boiled Eggs and Mustard Dressing for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Deli-Style Potato Salad with Hard-Boiled Eggs and Mustard Dressing?

American 4th of july like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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