Deli-Style Potato Salad with Mustard and Hard-Boiled Eggs
Classic deli-style potato salad with tender potatoes, chopped hard-boiled eggs, and a creamy mustard-mayonnaise dressing, perfect for cookouts. This american-inspired 4th of july ready in about 50 minutes pairs pounds potatoes, peeled and cubed, large eggs, medium yellow 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 yellow onion, chopped
- 2 cups mayonnaise
- 1/4 cup prepared yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dill pickle relish
Instructions
- Step 1: Place 5 pounds peeled and cubed potatoes into a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are fork-tender, about 15 minutes. Drain and let cool slightly.
- Step 2: While potatoes cook, place 6 large eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let sit covered for 12 minutes. Drain, cool in ice water, peel, and chop roughly.
- Step 3: In a large bowl, combine the warm potatoes with 1 medium chopped yellow onion, 6 chopped hard-boiled eggs, 2 cups mayonnaise, 1/4 cup prepared yellow mustard, 1/2 cup dill pickle relish, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir gently until all ingredients are well incorporated.
- Step 4: Cover potato salad tightly with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld.
Frequently asked questions
How long does Deli-Style Potato Salad with Mustard and Hard-Boiled Eggs take to make?
Total time is about 50 minutes (30 min prep + 20 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 Mustard and Hard-Boiled Eggs?
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 Mustard and Hard-Boiled Eggs?
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 Mustard and Hard-Boiled Eggs 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 Mustard and Hard-Boiled Eggs?
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.
