Classic Creamy Potato Salad with Egg, Cucumber & Red Onion

Ingredients

• 3 lbs Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes (peeling optional)
• 5 whole large eggs
• 1 medium (about 10 oz) English cucumber, unpeeled, cut into 1/3-inch dice
• 1 medium (about 1 cup) red onion, finely diced (about 1/4-inch pieces)
• 5 stalks green onions (scallions), thinly sliced, both white and green parts
• 2 tbsp kosher salt, for boiling water
• 3/4 cup full-fat mayonnaise (such as Hellmann's or Duke's)
• 1/2 cup full-fat sour cream
• 1 tbsp yellow mustard
• 1.5 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1 tsp, plus more to taste kosher salt
• 1/2 tsp, plus more to taste freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. 1

   Mince the red onion into 1/4-inch dice and place it in a small bowl. Cover with cold water and let it soak for 10 minutes — this removes harshness while keeping its crisp bite and vivid color. Drain and pat dry with paper towels before using.

2. 2

   Meanwhile, dice the English cucumber into 1/3-inch cubes (no need to peel — the dark green skin adds color and texture). Place cucumber in a colander over the sink, sprinkle with 1/4 tsp kosher salt, toss gently, and let drain for 10 minutes. This draws out excess moisture so your dressing won't become watery. Pat dry with paper towels.

3. 3

   Thinly slice all 5 green onions on a slight diagonal, using both the white and green parts, to yield about 3/4 cup. Set aside.

4. 4

   Cut the scrubbed Yukon Gold potatoes into uniform 3/4-inch cubes. Uniform size is critical so every piece cooks at the same rate — use a ruler or eyeball it carefully. Place the cubed potatoes in the large pot and cover with cold water by at least 2 inches. Do NOT use hot water; starting in cold water helps the potatoes cook evenly from the inside out.

5. 5

   Add 2 tablespoons of kosher salt to the cold water — it should taste pleasantly salty, like mild ocean water. Bring the pot to a rolling boil over high heat, which will take about 12–15 minutes. Once boiling, reduce heat to medium-high to maintain a steady boil without the water foaming over.

6. 6

   Cook the potatoes uncovered for 10–14 minutes, until a fork or paring knife slides into the center of a cube with zero resistance and the potato feels creamy, not chalky or grainy. Do not overcook — if the edges begin crumbling apart, they're overdone. Taste one cube; it should be fully tender through. Drain immediately through a colander and spread the potatoes out in a single layer on the cutting board or a baking sheet to cool and steam-dry for 15–20 minutes. This is key: wet, steamy potatoes will thin your dressing.

7. 7

   While the potatoes boil, place 5 large eggs in the medium saucepan in a single layer. Cover with cold water by 1 inch. Bring to a full boil over medium-high heat. Once boiling vigorously, immediately reduce the heat to low, cover the saucepan with a lid, and set a timer for exactly 10 minutes — this produces a fully set but still creamy, bright-yellow yolk with no gray ring.

8. 8

   When the timer goes off, transfer the eggs with a slotted spoon or spider strainer into a bowl of ice water (or very cold tap water). Let them sit for at least 10 minutes — this stops carryover cooking instantly and makes peeling dramatically easier. Peel the eggs under a thin stream of cool running water, starting from the wider end where the air pocket sits. Pat dry.

9. 9

   Dice the peeled eggs into rough 1/2-inch chunks — they don't need to be perfectly uniform. Some crumble is fine and adds creaminess to the dressing. Set aside.

10. 10

    In the medium mixing bowl, combine 3/4 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon yellow mustard, 1.5 tablespoons apple cider vinegar, 1 teaspoon sugar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. Whisk vigorously until completely smooth, glossy, and uniform — no streaks of sour cream should remain. Taste the dressing on a small piece of potato or cucumber; it should be tangy, creamy, and well-seasoned. Adjust salt and pepper as needed.

11. 11

    Once the potatoes have cooled to room temperature and are completely dry on the surface (no longer steaming), transfer them to the large 5-quart mixing bowl. Add the drained and patted-dry cucumber, drained red onion, sliced green onions, and diced eggs. Pour all of the dressing over the top in one pour.

12. 12

    Using a rubber spatula or large spoon, fold the salad gently with big, sweeping strokes from the bottom of the bowl upward — do not stir aggressively or the potato cubes will break apart. You want every piece coated in creamy dressing while keeping the chunks mostly intact. Stop folding once the dressing is evenly distributed, about 8–10 gentle folds.

13. 13

    Taste the assembled salad and adjust seasoning: add more salt if it tastes flat, more vinegar if it needs brightness, or more black pepper for warmth. The salad should taste boldly seasoned at this stage, as chilling will slightly mute the flavors.

14. 14

    Press a sheet of plastic wrap directly onto the surface of the salad to prevent a skin forming, then cover the bowl tightly. Refrigerate for at least 1 hour before serving — 2–4 hours is ideal. The resting time allows the potatoes to absorb the dressing and all the flavors to meld into a cohesive, deeply seasoned salad.

15. 15

    Before serving, taste once more and re-season if needed (cold dulls salt). Give the salad a gentle stir from the bottom up to redistribute any dressing that has settled. Serve cold directly from the bowl. The salad keeps refrigerated in an airtight container for up to 3 days; do not freeze, as mayo-based dressings break when frozen.

Tools you’ll need

• large pot (6-quart) with lid
• medium saucepan (for eggs)
• colander
• sharp chef's knife
• cutting board
• large mixing bowl (at least 5-quart)
• medium mixing bowl
• whisk
• rubber spatula or large spoon
• measuring cups and spoons
• slotted spoon or spider strainer
• plastic wrap or airtight container

More recipes like this

• 

  Classic American Potato Salad

  20 min

• 

  Classic American Potato Salad

  30 min

• 

  Classic Pasta Salad

  20 min

• 

  Carolina Vinegar Slaw

  20 min