You can’t go past a good classic potato salad just like this one. This potato and egg salad served up alongside meat fresh off the grill is so easy and truly delicious. It’s flavourful and easy to throw together.
This potato salad never fails to get great feedback whenever I serve it up and is always one of the first things to run out on the table. It’s perfect served up with barbecue or even as a potluck dish.
You’ll want to serve this alongside my Apple Coleslaw and / or this Asparagus, Rocket and Parmesan Salad for the perfect side dishes. And if you’re after a lighter version, try this no mayo potato salad.
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Ingredients for potato salad
So, what’s in this homemade potato salad? Obviously, potatoes but my version has a few little sneaky ingredients that take it to the next level.
Jump to the recipe for full ingredients and instructions.
- Potatoes: I find most potatoes work fine. Starchier potatoes will turn out softer, while waxy potatoes will keep their shape better. Simple red potatoes have qualities of both and are my favourite.
- Eggs: It’s just not potato and egg salad without hard boiled eggs. They add more texture and flavour.
- Spring onions: You may know them as green onions or even scallions too. They add a mild onion flavour and a great crisp texture. You could swap this for some very finely sliced red onion. For a milder onion flavour, use chives.
- Mayonnaise: This salad is lighter, using a light whole egg mayonnaise but use whichever one you love. We only use ⅓ cup mayonnaise in this recipe so a full fat mayo would be fine too.
- Sour cream: Sticking to the lighter theme, I use a light sour cream. Mixed with the mayo, it adds a slight tang and balances the much sweeter mayonnaise out. Again, you can use full fat here if that’s what you love or have on hand. Greek yogurt is another great option.
- Wholegrain mustard: Just a couple of teaspoons adds a little mustard kick and a slight sweetness. You could swap for Dijon mustard too.
- Prosciutto: Prosciutto is crisped up in the oven, then crumbled and scattered over the top. It adds unbeatable savoury flavour (known as umami) and crunch.
Feel free to add a little cracked black pepper to taste as it goes great with both potatoes and creamy dressings. Some people like to sprinkle a little paprika over the top of the salad on serving for a little colour and earthiness.
The crispy prosciutto and mustard are really what set this dish apart. Both impart umami and make this seriously the best potato salad you’ll ever try. Big call? Maybe but the fact that this always disappears quickly tells me others agree.
The egg and potato salad dressing is just 3 ingredients. The wholegrain mustard really gives it an extra something and a dash of water will thin out the sauce so that it spreads further meaning you don’t need to add as much. This will also stop the salad from having a gluggy texture.
You could also try dressing it with this Homemade Ranch Dip for something different.
How to make potato and egg salad
This simple potato salad recipe is exactly that – simple – and you can make it ahead of time, so let’s get to it. Homemade potato salad is worlds above any storebought variety too. Not only do you know exactly what’s in it, but you can customise it to your hearts content.
Jump to the recipe for full ingredients and instructions.
1. Crisp the prosciutto
Start by laying your prosciutto out on a baking sheet in a single layer and bake until crispy. This only takes 12-14 minutes in a 200°C / 400°F oven.
2. Cook the potatoes
Peel and chop potatoes into 1.5 inch pieces then add them to a large pot, cover with water and bring to a boil for about 7 minutes. Drain and set aside.
3. Cook the eggs
Hard-boiled eggs are a must-have in any great potato salad, especially if it’s in the name. Steam or boil eggs for 8 minutes. Set aside until cool enough to handle, then peel and chop into 8 pieces.
4. Make the dressing
In a small bowl, combine the mayonnaise, sour cream and mustard with a dash of water or apple cider vinegar to thin it slightly.
5. Assemble the salad
Slice up the eggs and crumble the prosciutto, then combine everything in a bowl. Mix it well and it can be served immediately. I like this egg and potato salad served just below room temperature so take it out of the fridge at least 15 minutes before serving.
Tools for this recipe
- Heavy based saucepan: my everyday saucepan is perfect for the job.
- Steaming basket: not necessary, but I like to steam my eggs rather than boil for no other reason than to save water. They steam in exactly the same time as they boil.
- Baking sheet: with some baking paper, you won’t even need to wash it afterwards
Customising your potato salad
- With or without potato skins: Leaving the skins on adds nutritional value and adds a nice texture too but it’s just as delicious without.
- Celery roughly chopped up adds a nice crunch.
- Bacon or ham: replace the prosciutto with crispy bacon or ham. Both work great.
- Dijon mustard: Like a good mustard kick? Add a teaspoon or two of Dijon to the dressing.
- Sweet pickles: Piccalilli or chopped dill pickles are also great added to the dressing. Try 1 tablespoon for a bit of tang and sweetness. Sweet pickle relish works well too.
What to serve it with
Now you have the best potato salad recipe but what should you serve it with? Here’s a few recipes I love serving up with this egg and potato salad;
- Honey garlic ribs
- Pulled beef burgers
- Hot honey chicken wings
- Air fryer roast chicken
- Slow cooker BBQ brisket
- Crispy chicken burgers
- Festive ham (or my pulled ham)
- Crispy prawns
- Grilled meats like a great grilled steak or pork chops
- Grilled sausages
Storage
Keep your egg and potato salad stored in the refrigerator in an airtight container for 3-4 days. It’s best served fresh. You can also leave it undressed until serving time – this is my favourite way.
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Ingredients
- 5 slices proscuitto
- 6 large eggs
- 5 medium potatoes, peeled
- 3 spring onions (green onions), sliced (note 2)
- 1 tablespoon fresh dill, roughly chopped (note 1)
- ½ teaspoon sea salt flakes
- ⅓ cup whole egg mayonnaise (light is fine)
- ⅓ cup light sour cream
- 2 teaspoons wholegrain mustard
- parsley or more dill, to serve
For best results, always weigh ingredients where a weight is provided
Instructions
- Preheat the oven to 200°C (180°C fan forced) / 400°F. Line a large baking sheet with baking paper then lay out the pieces of prosciutto flat (or you can tear them into 2-3 pieces and let them fall into little piles). Make sure they don't overlap, though they can touch.
- Bake for 12-14 minutes or until browned and crispy on the edges. The fat should be a lovely golden brown.Transfer the prosciutto to a plate – it will crisp up more as it cools.
- Chop the peeled potatoes into 1 ½ inch sized pieces. Place them into a large saucepan and cover with cold water. Bring to the boil over high heat, then boil for around 7 minutes or until fork tender.
- Drain the potatoes and set aside in a large bowl.
- In the same saucepan, add 1 inch of water to the bottom (if using a steamer basket) or fill about halfway with water (if boiling the eggs). Add the steamer basket if using then bring the water to the boil.
- Add the eggs, then cover and cook for 8 minutes. Set aside until cool enough to handle, then peel and slice.
- Add the eggs to the potatoes and place in the fridge to chill completely.
- Once cool, sprinkle the onions, dill and salt over the potatoes and eggs.
- Mix the mayonnaise, sour cream, mustard and just a dash of water (or apple cider vinegar for tang) in a small bowl. Add it to the potatoes and gently mix to combine everything. Adding water/vinegar to the dressing will help it to cover all the salad without turning dry and gluggy.
- Break up the cooled prosciutto and scatter over the top. Follow with parsley or more dill. Store in the fridge until ready to serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Depending on where you live, spring onions may be known as green onions or scallions. The ones used in this recipe are the long thin type, without the bulb at the end.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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4 Comments on “Potato and Egg Salad”
I’ve finally made a creamy potato salad and it was delicious. Very easy. The prosciutto was an impressive touch.
Thanks Marie.
So happy you love it, Helen. Thank you so much.
My favourite salad is spinach salad which everyone knows I will be bringing along..Love potato salad and the cold ratatouille salad my sister makes. Love the hot turkey no matter what the weather but even more so the stuffing. Also love the big cold platter of seafood. And the beautiful leg of baked ham
This year I will bring along your lemon meringue cake as my dessert. Made a total failure of a trifle last year. How can you mess up a trifle…..beats me but I did. Anyway I didn’t need any extra drinks afterwards ! Bit like when I make tiramisu.
Merry Christmas to all and a wonderful coming new year.
Oh yes, I can’t wait for Christmas lunch. I know you’ll love the Lemon Meringue cake, it’s so delicious and I have a trifle coming up tomorrow so keep an eye out 🙂