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white plate with Dorothy's PotatoPotato Salad shown next to BBQ Beef sandwich

Homemade Potato Salad with Egg

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A long time family favorite, this Potato Salad is tangy, eggy and crunchy while a bit creamy. Anyone can make potato salad, but few can master the recipe like Dorothy Hartwell did in this Homemade Potato Salad. Bursting with fresh, vibrant ingredients, this recipe combines the humble potato with the crispy cucumbers, peppery radishes, subtle green onions, and rich hard-boiled eggs. But what truly sets this salad apart is the secret sauce, calling for tangy yellow mustard. Whether you’re planning a summer barbecue, a family gathering, or simply craving a delicious side dish, this Homemade Potato Salad is the ultimate culinary delight.

  • Prep Time: 15 mins
  • Marinating and Chilling Time: 300 mins
  • Cook Time: 40 mins
  • Total Time: 5 hours 55 minutes
  • Yield: 7 to 8 servings 1x
  • Diet: Gluten Free


  • 1 to 2 large eggs
  • 3 medium (4 to 5″ long, 8 to 9 ounces each) Idaho (russet) potatoes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 3 to 4 green onions, chopped (white, light green and some dark green part)
  • 1 small cucumber, peeled, seeded and chopped
  • 6 medium to large radishes, trimmed, thinly sliced and cut in half if large
  • 3 tablespoons mayonnaise, or more to taste
  • 1 to 2 teaspoons yellow mustard (French’s works well) – see Note
  • Salt, to taste
  • Freshly ground black pepper, to taste


  1. In a large saucepan, cover eggs with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes (cook for 8 minutes if at higher altitude). Remove from heat and leave eggs in hot water for another 3 to 5 minutes. Alternatively, pressure cook eggs in an Instant Pot for 5 to 8 minutes (lower time if eggs are at room temperature, longer time if cold). Drain and place in ice water until cooled. Peel and chop eggs; place in a bowl and refrigerate until ready to use.
  2. In a large saucepan, cover potatoes with water. Bring to a boil, add salt and cook until just fork-tender (do not overcook or your salad will be mushy!). Drain the water from the pan and return pan to the heat. Shake the potatoes constantly over medium heat for about 1 minute or until dry. Let cool enough to handle then peel and cut into bite-size chunks. Transfer to a large bowl and season to taste with salt and pepper.
  3. In a small bowl, whisk together the olive oil and vinegar. Pour over potatoes and toss carefully, making sure not to mash them. Place potatoes in the refrigerator, uncovered, overnight (see Note below).
  4. Take the potatoes out of the refrigerator and add the reserved chopped eggs, cucumbers, radishes and green onion; toss gently. Add enough mayonnaise to moisten the salad and toss well. Add the mustard to taste; toss to coat. Refrigerate until ready to serve, for at least 1 hour if possible to allow the flavors to blend. Adjust seasonings before serving, if necessary, and give it a give it a gentle toss to evenly distribute the dressing.


Gluten free: use gluten free mayonnaise and mustard.

Note on mustard: Mrs Hartwell never used Dijon mustard in this salad, only French’s yellow mustard.

Faster variation: If you are pressed for time, you can refrigerate the potatoes for about 4 hours – but it tastes best if you let the flavors combine overnight.

  • Author: From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper
  • Category: side dishes, make ahead, easy entertaining
  • Method: No bake
  • Cuisine: American