Got a bunch of potatoes and enough eggs to feed a village? Then it’s time to whip up a batch of homemade potato salad! This quick and easy potato salad with eggs is seriously delicious, and I wish I could take credit for it.

My cousin actually made it for me and my boys during a summer visit to her farm. The moment I took a bite, I said, “I need this recipe!”

I had never tried potato salad with radishes and cucumbers before, and the fresh, crunchy combination was a total game-changer. She called it Cowboy Potato Salad (um, OK) and said people always go crazy for it. No kidding!

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This easy potato salad is the perfect side dish for the Fourth of July, a backyard BBQ, a summer potluck or any warm-weather gathering.

Editor’s note: This easy potato salad recipe was originally published in 2022 and has been refreshed and updated for summer.

Step-Saving Potato Salad Shortcut

What makes this recipe so simple? You boil the potatoes and the eggs together—genius, right? The whole dish comes together in under 30 minutes. Plus, it’s a great way to use up produce that’s on the brink. Got cherry tomatoes? Toss them in. Baby carrots? Shred and add. It’s flexible, fresh, and full of flavor. Just don’t skimp on the Hellmann’s!

Easy Potato Salad Recipe

This potato salad is easy to customize with whatever fresh vegetables you have on hand. The combination of crunchy radishes, cucumber, red onion and tomatoes gives it plenty of color and flavor, but you can also add chopped celery or shredded carrots.

The best part? You can cook the potatoes and eggs together in the same pot, saving time and dishes. Once everything is chopped and combined with creamy mayonnaise, simply chill the salad for a few hours before serving.

boiling eggs and potatoes for easy recipe fountainof30 — Cook the potatoes and eggs together in salted water for an easy time-saving shortcut.

chopped hard boiled eggs in a bowl fountainof30 — Once the potatoes are tender, peel and chop the eggs, then add them to the potatoes.

potato salad recipe tomatoes cucumbers, radishes, vegetables — Add the sliced radishes, cucumber, onion, tomatoes and any other vegetables you’d like to use.

close up of potato salad with egg fountainof30 — Stir in the mayonnaise, then season with kosher salt and coarse black pepper to taste.

easy potato salad serving with fork fountainof30 — Refrigerate the potato salad for at least 2 hours before serving so the flavors can come together.

This fresh and creamy potato salad is ready for your next BBQ, picnic or summer gathering!

Yield: 6-8

Easy Potato Salad

Name: Easy Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: salads
Ingredients: 6-8 medium potatoes peeled and cut into bite-sized chunks; 6 eggs; 6-8 radishes sliced; 1 cucumber peeled and sliced; 1 red onion (or a sweet onion like Vidalla) sliced and cut in half\; 3-4 tomatoes (cut up into bite sized pieces or a box of cherry tomatoes cut in half); Optional: carrots and celery; 1/2 cup Hellmann's Mayonnaise (or more if desired); Coarse black pepper to taste; Kosher salt to taste

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What makes this recipe so easy is that you boil the potatoes and eggs together! I swear I had this done in 30 minutes from start to finish.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

6-8 medium potatoes peeled and cut into bite-sized chunks
6 eggs
6-8 radishes sliced
1 cucumber peeled and sliced
1 red onion (or a sweet onion like Vidalla) sliced and cut in half\
3-4 tomatoes (cut up into bite sized pieces or a box of cherry tomatoes cut in half)
Optional: carrots and celery
1/2 cup Hellmann's Mayonnaise (or more if desired)
Coarse black pepper to taste
Kosher salt to taste

Instructions

1. Place potatoes and eggs in salted water and bring to a boil. Let cook for 12 minutes (make sure potatoes are tender with a fork).
2. While they are cooking slice up all the vegetables.
3. Remove the eggs and rinse the potatoes with cold water and place them in a big mixing bowl.
4. Peel and chop eggs. Then add to potatoes.
5. Now add all the chopped and sliced vegetables.
6. Add mayo, salt and pepper to taste.
7. Add more mayo if you like it creamier.
8. Refrigerate for at least 2 hours, or until chilled.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 20gSaturated Fat: 4gUnsaturated Fat: 16gCholesterol: 195mgSodium: 203mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 7g

Nutritional information is provided as a courtesy and may vary depending on the ingredients and brands used. We recommend calculating nutrition information based on the specific products you use.

If you like this recipe be sure to check out my others like Amazing Low Carb Cauliflower “Potato” Salad and Easy Caprese Pasta Salad Recipe for Summer Cookouts.

Photos: Fountain Of 30

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4 thoughts on “How To Make Quick and Easy Potato Salad With Eggs (It’s a Step-Saver!)”

Melanie

April 24, 2020 at 9:44 am

One thing that I add because my grandma always did is–shrimp! It is so good added in! I just buy a tray of the already cooked, and cut them up into 3-4 pieces. We eat the rest of the shrimp that we don’t add to the potatoes. I just throw it in until it looks good. I agree that this is such a great go-to summer salad!
- Lauren Dimet Waters
  
  April 28, 2020 at 9:04 am
  
  What a great idea! I will add shrimp the next time. Thanks for sharing this tip!
Pennie Nichols

June 22, 2022 at 11:39 am

Just in time for 4th of July. 😉
Carol Ann Cassara

June 22, 2022 at 11:48 am

Yours is a bit different from my own quick and easy but sounds yum!