Deli-Style Potato Salad with Hard-Boiled Eggs and Mustard Dressing
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 pairs pounds potatoes, peeled and cubed, large eggs, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 5 pounds potatoes, peeled and cubed
- 6 large eggs
- 1 medium onion, chopped
- 2 cups mayonnaise
- 1/4 cup prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup celery, chopped
- 1/2 cup dill pickle relish
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Pour the dressing over the potato mixture and gently fold to combine all ingredients evenly.
- 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.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Deli-Style Potato Salad with Hard-Boiled Eggs and Mustard Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
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.
