Easy potato salad with eggs and pickles

This creamy potato salad with eggs and pickles is a classic side dish that feels simple, fresh, and satisfying.

Made with tender potatoes, chopped eggs, crunchy pickles, herbs, and a smooth dressing, it is perfect for family meals, picnics, and casual gatherings.

Why this potato salad works so well

The balance of creamy dressing, soft potatoes, and tangy pickles gives this salad plenty of flavor without making the recipe complicated.

The eggs add richness, while the pickles bring a pleasant crunch. It is a reliable side dish for sandwiches, grilled chicken, roasted meats, or a simple lunch plate.

Ingredients for 4 servings

• 700 g waxy potatoes
• 3 hard-boiled eggs
• 100 g pickles or cornichons, finely chopped
• 120 g mayonnaise
• 1 tablespoon mustard
• 1 tablespoon lemon juice or pickle brine
• 2 tablespoons fresh dill or chives, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to make creamy potato salad with eggs and pickles

1. Cook the potatoes

Wash the potatoes, then place them in a pot of cold salted water. Bring to a boil and cook for 18 to 22 minutes, or until just tender.

Drain well and let them cool slightly before cutting them into bite-size pieces.

2. Prepare the eggs and pickles

Peel the hard-boiled eggs and chop them into small pieces. Finely chop the pickles or cornichons so they mix evenly through the salad.

3. Make the creamy dressing

In a large bowl, mix the mayonnaise, mustard, lemon juice or pickle brine, chopped herbs, salt, and black pepper.

Stir until the dressing is smooth and evenly combined.

4. Combine the salad gently

Add the potatoes, chopped eggs, and pickles to the bowl. Fold everything together gently so the potatoes stay mostly intact.

Taste and adjust the seasoning if needed.

5. Chill before serving

Cover the bowl and refrigerate the salad for at least 30 minutes. This resting time helps the flavors blend and gives the salad a better texture.

Helpful tips

• Use waxy potatoes because they hold their shape better after boiling.
• Let the potatoes cool before adding the dressing to avoid a watery salad.
• Add a little extra pickle brine if you prefer a sharper flavor.
• Keep the salad refrigerated until serving time.

How to store potato salad

Store the salad in an airtight container in the refrigerator for up to 2 days.

Stir gently before serving, and avoid leaving it at room temperature for too long, especially during warm weather.

Final thought

Creamy potato salad with eggs and pickles is easy to prepare, comforting, and practical for make-ahead meals.

With measured ingredients and a short chilling time, it becomes a simple side dish that works for both everyday meals and special gatherings.