Easy Egg and Potato Salad Recipe

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5 from 2 votes

This easy Egg and Potato Salad is a classic dish that brings back fond memories of family gatherings and braais (barbecues) in South Africa. Here’s a recipe that combines the traditional elements of a potato salad with hard-boiled eggs, resulting in a delicious and nostalgic dish. As with all the recipes featured on this blog, naturally, there is a narrative behind this recipe as well. Let’s say, the first time I made egg salad was the day I learned not to cook eggs in the microwave. Amma‘s brothers were visiting from Durban one summer weekend. We were having a braai, so I was helping prepare the egg salad. We had just bought a new microwave and were really excited to cook everything in it. When I opened the microwave door, I was met with an unpleasant surprise. Egg on my face (literally)! much to the delight of my younger cousins, who couldn’t stop laughing. Since then, I’ve learned how to cook eggs in the microwave without them exploding on my face. I’ve also shared a few ways to cook eggs in this post. I am a big fan of the air fryer, but I do not recommend using them to make eggs. Try this easy potato salad and let me know how it turns out.

egg and potato salad recipe2
easy egg and potato recipe South African style

Tips For Assembling Your Egg and Potato Salad

Assembling egg and potato salad is a fairly straightforward process, but here are some tips to help you create a delicious and well-balanced dish that looks and tastes great:

  • Cook the potatoes properly: Start by boiling the potatoes until they are tender but still firm enough to hold their shape. Overcooked potatoes can turn mushy and affect the overall texture of the salad.
  • Cool the potatoes and eggs: After boiling, drain the potatoes and rinse them under cold water to stop the cooking process and cool them down. Similarly, cool the hard-boiled eggs by running them under cold water and peeling them once they are cool enough to handle.
  • Dice the ingredients uniformly: Cut the cooled potatoes and hard-boiled eggs into similar-sized pieces to ensure an even distribution of flavours and textures in each bite.
  • Balance flavours: In addition to potatoes and eggs, you’ll likely be adding other ingredients like onions, celery, mayonnaise, mustard, herbs, and seasonings. Taste as you go and adjust the seasoning levels to achieve a well-balanced flavour. Avoid overpowering the salad with too much of any one ingredient.
  • Add ingredients gradually: When combining the ingredients, add them gradually and mix gently to avoid smashing the potatoes or breaking up the egg pieces. Fold the ingredients together to distribute the flavours evenly.
  • Let it chill: After assembling the salad, cover it and refrigerate for at least an hour or two to allow the flavours to meld together. Chilling also helps the salad to firm up and enhances its taste and texture.
  • Garnish before serving: Just before serving, add a final touch to your egg and potato salad by garnishing it with some chopped fresh herbs, such as parsley or chives. This adds a pop of colour and freshness to the dish.
  • Remember, these tips are just guidelines, and you can customize your egg and potato salad to suit your personal taste preferences. Enjoy your salad!

How to Cook Eggs for Making This Easy Egg and Potato Salad

To make the best egg and potato salad, you can cook the eggs using different methods such as the microwave, boiling on the stove, or using an air fryer. Here’s a step-by-step guide on cooking the eggs and potatoes for your salad:

Cooking Eggs in the Microwave

  • Take a microwave-safe bowl and fill it with water, about halfway.
  • Gently place the eggs into the bowl. Make sure they are fully submerged in the water.
  • Place the bowl in the microwave and cook on high power for 2-3 minutes, depending on the desired level of doneness. Adjust the time if you prefer softer or harder yolks.
  • Carefully remove the bowl from the microwave using oven mitts or a towel, as it will be hot.
  • Drain the hot water, rinse the eggs under cold running water or place them in an ice bath to stop the cooking process.
  • Peel the eggs once they have cooled down.

Boiling Eggs on the Stove

  • Place the eggs in a saucepan and add enough water to cover them completely.
  • Put the saucepan on the stove over medium heat.
  • Once the water reaches a rolling boil, reduce the heat to low and let the eggs simmer for about 9-12 minutes, depending on the desired level of doneness.
  • After the desired time, carefully remove the eggs from the saucepan, transfer them to an ice bath, or run them under cold water to cool down.
  • Once cooled, peel the eggs.

Using an Air Fryer to Cook Eggs

Note: Air fryers are not typically used to cook eggs due to their high moisture content, which can cause the eggs to burst. It’s recommended to use other methods for cooking eggs. The profis at Food Network have attempted Air fryer eggs so it is not impossible. I have yet to try it myself.

3 Easy Ways to Cook Potatoes for Egg Salad and Potato Salad

Select waxy or all-purpose potatoes like Yukon Gold or red potatoes, as they hold their shape well after cooking.
Peel the potatoes if desired, or leave the skin on for added texture and nutrients.
Cut the potatoes into bite-sized cubes or wedges, ensuring they are roughly the same size to ensure even cooking.

Boiling Method

Place the potatoes in a large saucepan and add enough water to cover them. Season the water with salt if desired. Bring the water to a boil, then reduce the heat to a simmer and cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain the potatoes and let them cool before adding them to your salad.

Air Fryer Method

  • Preheat your air fryer to 200°C (400°F). Toss the potato cubes or wedges in a little olive oil, salt, and any desired seasonings. Place the potatoes in a single layer in the air fryer basket and cook for about 15-20 minutes, or until they are golden and crispy on the outside and tender on the inside. Shake the basket a few times during cooking to ensure even browning.
  • Once the potatoes are cooked, let them cool before combining them with the eggs and other ingredients to make your egg and potato salad.
  • Remember, cooking times may vary based on the size and freshness of the eggs and potatoes, as well as the power of your microwave or air fryer. It’s always a good idea to test for doneness and adjust cooking times as needed. Enjoy your delicious egg and potato salad!

Easy Egg and Potato Salad Recipe

5 from 2 votes
Recipe by Ms Pillay


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  • 4 4 medium-sized potatoes

  • 4 4 eggs

  • 1/2 cup 1/2 mayonnaise

  • 2 tablespoons 2 Dijon mustard

  • 1 tablespoon 1 white vinegar

  • 1/4 cup 1/4 chopped fresh chives (optional)

  • 1/4 cup 1/4 finely chopped red onion

  • Salt and pepper to taste


  • Preparing the Potatoes
  • Wash the potatoes thoroughly and place them in a large pot.
  • Fill the pot with enough water to cover the potatoes and add a pinch of salt.
  • Bring the water to a boil over medium-high heat and cook the potatoes until they are tender but not mushy. This usually takes about 15-20 minutes, depending on the size of the potatoes.
  • Once the potatoes are cooked, drain them and let them cool. Once cool, peel the potatoes and cut them into bite-sized cubes.
  • Cooking the Eggs
  • Place the eggs in a saucepan and add enough water to cover them.
  • Bring the water to a boil over medium-high heat.
  • Once the water boils, reduce the heat to low and let the eggs simmer for about 9-12 minutes for hard-boiled eggs.
  • After the cooking time, transfer the eggs to a bowl of ice water to cool them down quickly.
  • Once cooled, peel the eggs and chop them into small pieces.
  • Making the Dressing
  • In a small bowl, combine the mayonnaise, Dijon mustard, white vinegar, chopped chives (if using), red onion, salt, and pepper.
  • Mix well until all the ingredients are combined and the dressing is smooth.
  • Assembling the Salad
  • In a large mixing bowl, add the cooked and cubed potatoes, chopped eggs, and the dressing.
  • Gently toss everything together until the potatoes and eggs are evenly coated with the dressing.
  • Taste and adjust the seasoning if needed.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavours to meld together.
  • Serving
  • Once chilled, give the salad a final toss and transfer it to a serving bowl.
  • Garnish with additional chopped dill, if desired.
  • Serve the egg and potato salad as a side dish or as a light main course.
  • Enjoy your delicious homemade egg and potato salad!


  • Note: Feel free to customize the salad by adding other ingredients such as chopped celery, bell peppers, or pickles to suit your taste preferences.
  • Note: Remember to refrigerate the egg salad until you are ready to serve, and discard any leftovers within a couple of days for food safety reasons.

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5 Egg and Potato Salad Variations to Try

These variations can help you customize the recipe to your liking while keeping the essence of the traditional South African egg and potato salad intact. Enjoy!

  • Herbs: Experiment with different herbs like chives, dill, or tarragon to enhance the taste of the salad.
  • Pickles: Add some chopped dill pickles or pickle relish for a tangy twist. I’m very tempted to add Mint Pudina Chutney, will post as soon as I’ve tried it.
  • Mustard Seeds: For added texture and a burst of flavour, sprinkle some mustard seeds on top of the salad.
  • A Hint of Spice: If you like a bit of heat, add a dash of Durban masala, cayenne pepper or a few drops of hot sauce to the dressing.
  • Bacon: Cook some bacon until crispy, crumble it, and add it to the salad for an extra layer of flavour and texture.

5 Delicious and Versatile Ways to Serve Egg and Potato Salad

Here are a few common methods for serving egg and potato salad:

  • Sandwiches: One of the most popular ways to serve egg salad is as a sandwich filling. Spread a generous amount of egg salad between two slices of your favourite bread. You can also add lettuce, tomato slices, or other condiments such as mustard or mayonnaise to enhance the flavours.
  • Wraps or Tortillas: Another option is to roll the egg salad in a tortilla or wrap. Choose a large tortilla or flatbread and spread the egg salad in the centre. Add some greens, diced vegetables, or even some avocado for added texture and taste. Roll it up tightly, tucking in the sides, and cut it into smaller pieces if desired.
  • Lettuce Wraps: For a lighter and low-carb alternative, use large lettuce leaves such as romaine or butter lettuce as wraps. Spoon the egg salad onto the lettuce leaf, and you can also add diced tomatoes, cucumber, or any other vegetables of your choice. Wrap the lettuce around the filling, securing it with toothpicks if necessary.
  • Crackers or Toast Points: If you prefer a more bite-sized option, serve the egg salad on crackers or toast points. Spread a dollop of egg salad onto each cracker or piece of toast. You can also garnish them with fresh herbs like dill or chives for added flavour and presentation.
  • Salad Topping: Transform a simple green salad into a satisfying meal using egg salad as a topping. Prepare a bed of mixed greens, and then scoop a portion of egg salad onto the centre. To complement the flavours, You can add other salad ingredients like cherry tomatoes, cucumber slices, or diced red onions.

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