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

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic deli-style potato salad with tender potatoes, chopped hard-boiled eggs, and a creamy mustard-mayonnaise dressing, perfect for cookouts. This American-inspired Fourth of July recipe, ready in about 50 minutes, pairs potatoes, peeled and cubed, large eggs, 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. 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: 20 min Serves 12 American cuisine 320 cal/serving

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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

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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.