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Egg Potato Salad

Homemade Egg Potato Salad delicious enough to impress company, and easy enough to throw together for any picnic or potluck.
Servings 8


  • 5 russet potatoes cooked and chunked
  • 4 hard-cooked eggs peeled & chopped
  • 2 Tbsp diced onion
  • 1 cup Hellmann’s Canola Mayonnaise
  • 2 tsp sweet pickle relish
  • 1 1/2 Tbsp dijon mustard
  • 1/8 tsp dried oregano
  • 1 tsp lemon juice
  • salt & pepper to taste


  1. In a large mixing bowl, combine the potatoes, hard cooked eggs, and onion. Make sure all of your pieces are bite-sized or smaller.
  2. In another bowl, whisk together the mayo, relish, dijon, oregano, and lemon juice to make the dressing. If you don’t have relish, you can finely chop a few pickles instead – no matter the variety!
  3. Gently, dress the potato salad by folding everything together. Be careful not to crush your potatoes. Taste, and adjust seasoning to meet your needs.
  4. Chill for 2 hours before serving so all of the flavors have a chance to come together.