Potato Salad Recipe With Egg and Olives: Briny Crunch Meets Creamy Comfort

This potato salad delivers the perfect balance of creamy texture and bold flavor combinations that make it a standout side dish.

Hard-boiled eggs add richness, while briny olives provide a satisfying crunch that cuts through the smooth dressing. The potatoes stay firm yet tender, soaking up the flavors without turning mushy.

I developed this version after testing multiple ratios to ensure every bite has the right mix of comfort and tang. The dressing ties everything together without overpowering the natural tastes of the ingredients.

Serve it chilled to let the flavors meld completely. This dish holds up well for picnics, potlucks, or as a simple weeknight side.

Ingredients for Potato Salad Recipe with Egg and Olives

Firm potatoes, briny olives, and creamy eggs create a perfectly balanced side dish.

The potatoes are the foundation—Yukon Golds strike the perfect balance between waxy and creamy. Look for firm, unblemished spuds at Whole Foods or your local market. The eggs should be fresh for clean peeling, and I recommend organic for richer flavor (worth the extra dollar). For olives, Manzanilla from the refrigerated section have better texture than canned.

No Yukon Golds? Red potatoes work in a pinch, but avoid russets—they crumble. Swap green olives for Kalamata at half the amount if you prefer more brininess. Fresh dill is ideal, but dried at one-third the quantity works. For a lighter version, Greek yogurt can replace half the mayo (but texture changes slightly).

This keeps beautifully for 4-5 days in the fridge—actually improves overnight. Store in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Not suitable for freezing. Best served chilled, straight from the fridge.

Step-by-Step Instructions for Potato Salad With Egg and Olives

Master this method for balanced flavors and textures in every bite of your creation.

Step 1: Cook and Season the Yukon Gold Potatoes

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of the 1.5 tsp Kosher Salt and bring to a boil over high heat. Reduce to a simmer and cook for 12-15 minutes until the potatoes are tender when pierced with a fork but not falling apart.

Drain immediately and transfer to a large bowl. While still warm, drizzle with the 2 tbsp Apple Cider Vinegar and sprinkle with the remaining ½ tsp Kosher Salt. The vinegar absorbs better into warm potatoes, creating that signature tangy depth that defines this dish.

Step 2: Prepare and Combine the Creamy Dressing

In a separate bowl, whisk together the 1 cup Mayonnaise, ½ cup Sour Cream, and 2 tbsp Dijon Mustard until completely smooth. The mustard adds sharpness that cuts through the richness, while the sour cream contributes a subtle tang.

Pour the dressing over the warm potatoes and fold gently with a silicone spatula. I prefer to dress them while still warm—they absorb the flavors more effectively than when completely cooled. Add the 1 tsp Freshly Ground Black Pepper and mix until evenly coated.

Step 3: Incorporate the Aromatics and Briny Elements

Add the finely diced ½ whole Red Onion, chopped 6 whole Large Eggs, and sliced ¾ cup Green Olives to the potato mixture. The eggs should be hard-boiled and roughly chopped for textural contrast. Fold gently to maintain the integrity of each component.

Next, stir in the finely diced 3 whole Celery Stalks and chopped ¼ cup Fresh Dill. The celery adds a refreshing crunch, while the dill provides a bright, herbal note that complements the briny olives and creamy base.

Step 4: Finish with Sweet Pickle Relish and Final Adjustments

Fold in the ¼ cup Sweet Pickle Relish for a touch of sweetness that balances the acidity and saltiness. Taste and adjust seasoning if needed, though the combination of vinegar, olives, and pickle relish typically provides perfect balance.

Cover and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld and develop complexity. The salad can be made 1 day ahead, as the flavors actually improve with time. Serve chilled for the ideal creamy, briny, crunchy experience.

Essential Equipment for This Recipe

Pot for Boiling

Use a 5-6 quart stockpot with a tight-fitting lid for even cooking. I prefer enamel-coated cast iron like Le Creuset for heat retention. Ensure it’s large enough to hold 2 lb Yukon Gold Potatoes with water covering them by 1 inch. 💡

Mixing Bowls

A large stainless steel mixing bowl (at least 3 quart capacity) gives you space to fold the dressing into the potatoes without spills. I use Cuisinox bowls—they’re lightweight yet durable. The wide surface area helps cool the potatoes faster.

Cutting Board & Knife

Invest in a large wooden cutting board (at least 12×18 inches) for chopping all your veggies. Pair it with an 8-inch chef’s knife—I trust Wüsthof for precision. You’ll need to dice 3 celery stalks, ½ red onion, and chop 6 hard-boiled eggs.

Measuring Tools

Accurate measurements matter for balance. I use OXO Good Grips measuring cups and spoons. You’ll need to measure 1 cup mayonnaise, ½ cup sour cream, and 2 tbsp Dijon mustard. A tablespoon for the vinegar and a teaspoon for the salt and pepper are essential.

Silicone Spatula

A heat-resistant silicone spatula is perfect for folding the dressing into warm potatoes. I like GIR brand for their flexibility and durability. The flat edge helps scrape every bit of dressing from the bowl, and it won’t scratch your cookware. 🔥

Storage Containers

For chilling, use airtight glass containers with snap-on lids. I prefer Pyrex because you can see the layers of your creation. A 2 quart container fits this recipe perfectly. Press plastic wrap directly on the surface to prevent browning before sealing.

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