Potato salad with egg, made with mayonnaise-type salad dressing
Common food
Photo: Wikipedia
A creamy, chilled classic, this potato salad features tender potato chunks and hard-boiled egg bound in a rich, tangy mayonnaise dressing. The texture is a satisfying mix of soft potato, firm egg, and a smooth, velvety coating, with a mild, savory flavor profile. Per 100g, it offers a moderate 112 kcal, with a notable 15.91g of carbohydrates and 4.32g of fat, making it a more calorie-dense side dish.
Calorie split: 10% protein · 56% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People adore it for its comforting, creamy texture and the way it balances the earthy potato with the rich, tangy dressing. It's a beloved staple at barbecues, picnics, and family gatherings, evoking a sense of nostalgia and communal enjoyment.
⚠️ Watch-outs & how to enjoy it better
The mayonnaise-based dressing can be high in sodium and saturated fat, which may concern those monitoring their intake. To mitigate this, consider using a lighter mayonnaise or a yogurt-based dressing, and pair the salad with a lean protein like grilled chicken or a large side of leafy greens to balance the meal and help manage blood sugar response.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Contains protein and fat for satiety.
- Offers dietary fiber for digestive health.
- A versatile side dish that pairs well with many main courses.
- Contains small amounts of vitamins from eggs and potatoes.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The mayonnaise-based version of potato salad is a relatively modern invention in the grand scheme of culinary history, becoming popular in the United States in the early 20th century after commercial mayonnaise became widely available.
Full nutrition (USDA data · scales with serving)
| Water | 75.8 g |
| Energy | 112 kcal |
| Protein | 2.8 g |
| Total lipid (fat) | 4.3 g |
| Carbohydrate, by difference | 15.9 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 2.6 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 0.39 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 51.0 mg |
| Potassium, K | 246 mg |
| Sodium, Na | 179 mg |
| Zinc, Zn | 0.32 mg |
| Copper, Cu | 0.12 mg |
| Selenium, Se | 4.3 ug |
| Vitamin C, total ascorbic acid | 5.0 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.08 mg |
| Niacin | 0.88 mg |
| Vitamin B-6 | 0.20 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 45.5 mg |
| Vitamin B-12 | 0.14 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 20.0 ug |
| Retinol | 18.0 ug |
| Carotene, beta | 18.0 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 6.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 64.0 ug |
| Vitamin E (alpha-tocopherol) | 0.36 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 9.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.87 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.59 g |
| SFA 18:0 | 0.24 g |
| Fatty acids, total monounsaturated | 1.2 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 1.1 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.21 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 46.0 mg |
Amino acid profile (per 100g)
Estimated from Potato salad, home-prepared — USDA does not publish this profile for Potato salad with egg.
| Tryptophan | 0.04 g |
| Threonine | 0.12 g |
| Isoleucine | 0.14 g |
| Leucine | 0.20 g |
| Lysine | 0.17 g |
| Methionine | 0.07 g |
| Cystine | 0.05 g |
| Phenylalanine | 0.14 g |
| Tyrosine | 0.10 g |
| Valine | 0.17 g |
| Arginine | 0.15 g |
| Histidine | 0.06 g |
| Alanine | 0.12 g |
| Aspartic acid | 0.42 g |
| Glutamic acid | 0.39 g |
| Glycine | 0.09 g |
| Proline | 0.10 g |
| Serine | 0.16 g |
FAQ
Is potato salad with egg healthy?
It can be part of a balanced diet in moderation. It provides energy and some nutrients, but the mayonnaise dressing adds significant calories and fat. Choosing a lighter dressing or controlling portion sizes can make it a healthier option.
How long does potato salad with egg last in the fridge?
When stored properly in an airtight container, it typically lasts 3-5 days. It's important to keep it refrigerated at or below 40°F (4°C) to prevent bacterial growth.
Can I make potato salad with egg without mayonnaise?
Yes, many variations use a vinegar-based dressing, a yogurt-based dressing, or a combination of mustard and olive oil. These alternatives can reduce the fat and calorie content while still providing a flavorful dish.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.12 kcal/g · 10% calories from protein · 1.3 g fiber · 2.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.73 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.