Hard-boiled eggs, potatoes, and crisp lettuce finished with a rich aioli? Yes, please! This potato salad recipe is fuss-free food at its finest!
When you hear potato salad, you probably think of boiled potatoes and raw vegetables tossed in a mayonnaise-based dressing. It’s usually very one-note with little to no variety in terms of texture. This egg and potato salad with iceberg lettuce is definitely not that. The rich and savory egg paired with browned potatoes is super satisfying, while the bite of raw red onion and bright pops of fresh dill makes it even better. Simply put, this potato salad is DANG good and a recipe that should be on repeat in your home (as it is in mine).
Although this potato salad recipe may not be the most beautiful dish I have ever made, delicious food doesn’t always photograph well and doesn’t have to. Casual, down-home food is some of the best, so despite the potato salad’s humble appearance, I’ve decided to share it.
Why You’ll Love Potato Salad Recipe
Egg and potato salad with iceberg lettuce is hearty and wholesome. Whip it up for lunch, or serve it alongside your favorite protein. Aside from being tasty, the potato salad:
- Serves up a variety of textures – Texture variation makes salads (or any dish for that matter) truly memorable. Creamy eggs, crispy potatoes, crunchy lettuce; what more could you ask for?
- Eats like a meal – The salad contains protein, carbohydrates, and leafy greens. That sounds like a balanced meal to me!
- Takes 30 minutes – Yep, you read that right. Egg and potato salad with iceberg lettuce requires 30 minutes from start to finish.
- Features an aioli dressing – A scratch-made aioli adds refinement to the salad. It’s rich, creamy, tangy, and tart, plus the garlic brings some boldness to the plate.
- Not Your Grandma’s Potato Salad – A classic potato salad is made with boiled potatoes, mayonnaise, eggs and seasonings such as mustard, celery, onions, and sometimes pickles. As you’ll see from the ingredients this is not your grandma’s potato salad but is every bit as good!
Potato Salad Ingredient Notes
In addition to being quick and easy, the ingredients list is simple. To make egg and potato salad with iceberg lettuce, you’ll need the following:
- Eggs: This potato salad consists of hard-boiled eggs and an egg-based aioli dressing. Aside from being a core element of the salad, eggs add protein.
- Red Potatoes: The thin-skinned, lower-starch potatoes are perfect for pan roasting. They develop great exterior color but remain smooth and creamy inside.
- Butter: Butter is the key to getting the potatoes golden brown and crisp. The butter also browns as the potatoes pan-roast, adding another layer of flavor. Everything is better with butter!
- Red Onion: They add color and texture to the salad. I also enjoy the sharp taste of red onion.
- Iceberg Lettuce: A wedge of iceberg on each plate truly makes this a salad.
- Fresh Dill: Dill’s grassy, herbaceous tang lends itself well.
- Garlic: Just a few cloves add a savory swirl of flavor sure to leave you wanting more.
- Lemon: Brightens up the aioli.
The complete ingredients list with amounts is in the recipe card below!
How to Make Potato Salad
To make egg and potato salad with iceberg lettuce:
- Pan-roast the potatoes: First, melt the butter in a large skillet. Once the butter is melted and bubbly, arrange the potatoes in the skillet, cut-side down.
- Steam the potatoes: Once browned and buttery, pour chicken broth into the skillet with the potatoes, cover, and allow the potatoes to steam.
- Hard boil the eggs: Carefully lower the eggs into the pot of boiling water and cook for about 7 minutes. Then set the eggs aside to cool. I usually put a pot of water on the stove over high heat as the potatoes cook to make the most of my time.
- Make the aioli: Add all the aioli ingredients except the olive oil to a blender or food processor. Start to blend/process the ingredients together, then deliver the olive oil in a steady stream to emulsify.
- Assemble and serve: Lightly coat the potatoes, red onion, bell peppers, and dill with some of the aioli, plate, add a wedge of lettuce, and serve!
Variations, Substitutions & Cooking Tips
Use any herb you like – If you don’t have dill on hand, use parsley, rosemary, thyme, oregano, or a combination.
Soft boil the eggs – If luscious, jammy eggs are more your thing, go with soft-boiled eggs. To soft boil, add eggs to a pot of boiling water, cook for 3-4 minutes, then transfer them to an ice bath.
Use oil instead of butter –Olive oil or any neutral oil will do.
Swap red potatoes for another waxy variety – Fingerling or new potatoes will work equally well in this potato salad recipe.
What to Serve with Potato Salad
- Bacon – Fry a few slices and crumble them over each salad to take it to the next level.
- Steak – Choose an inexpensive steak like a flat iron or something mid-range like a New York strip.
- Chicken – Pan-seared chicken breast seasoned with salt, pepper, and herbs would work beautifully with this salad.
- Fried onions or shallots – Either will make a lovely garnish!
You can make the eggs and aioli for this potato salad in advance. You can also prepare the onion, bell pepper, and lettuce, but the potatoes are best made fresh. The primary reason is texture. Pan-roasted potatoes that have been refrigerated never return to the way they were.
Storage & Freezer Tips
If you decide to prep in advance, store hard-boiled eggs (preferably in their shells) in the refrigerator. An airtight container is best for the eggs. Airtight is also best for the aioli. When stored properly, the aioli for the potato salad will stay fresh in the fridge for 5 days. The same goes for the onion and bell pepper. As for the lettuce, remove any residual moisture from washing, and wrap it in paper towels before you place it in the fridge.
- 2 tbs butter
- 6-8 red potatoes, halved, unpeeled
- Dash of salt
- 3 sprigs fresh dill
- ¼ cup chicken broth
- 3 eggs
- ½ red onion, thinly sliced
- ½ bell pepper, diced
- 1 head of iceberg lettuce
- ¼ cup grapeseed oil
- 2 eggs
- 2-3 garlic cloves (depending on preference)
- The juice of 1 lemon
- 1 tbs Dijon mustard
- 1 tsp salt
- A crack of fresh black pepper
- ¼ cup olive oil
- Bring a medium-sized pot of water to a boil.
- Meanwhile, add the butter to a large pan and gently heat until melted.
- Add the halved potatoes (cut-side-down), sprinkle with salt and a few sprigs of fresh dill, then turn up the heat to medium-high and let sear for about 6-10 minutes.
- Once the flesh of the potatoes is nice and brown, flip them so that the skin is facing down and add the chicken broth. Cover with a lid and let steam for another 10 minutes, or until tender.
- Once the pot of water has come to a rolling boil, add the eggs and cook for about 7 minutes.
- Once they are finished, set aside to cool. Then peel and slice into thirds.
- To make the aioli, add all of the ingredients except for the olive oil to a food processor. Begin blending and slowly add the oil to create an emulsion.
- Once the aioli is completely smooth, remove from the food processor and set in the fridge to chill for about 10-15 minutes.
- To a large bowl, add the roasted potatoes, red onion, diced peppers and dill as well as about ¼ cup of the aioli.
- To serve, place the potato salad on the plate first. Add a wedge of iceberg lettuce, then top with the sliced hard boiled eggs.
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