If you are looking for the BEST potato salad recipe, this is it!!! Our 5-star potato salad recipe was handed down from our mom, and the one we always make (and the one we ALWAYS get asked the recipe for).
What makes this potato salad recipe so special? It’s creamy, it’s flavorful, and even non-potato salad lovers LOVE it. The mixture of mayonnaise, a hint of yellow mustard, and the secret ingredient (pickle juice) makes it so delicious.
This favorite is very simple to throw together. It does take time to boil the eggs and potatoes, but they are easy steps that require little work. Once you have those cooked, the rest is easy! We really think it’s the BEST potato salad, and the perfect side dish recipe for any BBQ or summer gathering!
Why we think you’ll love it:
- A popular summer side. It’s party perfect! Cool, creamy, and perfectly delicious.
- Make Ahead. It’s one of those salads that tastes even better when made ahead of time.
- A family favorite. This recipe has been handed down and is used by generations. It’s a tried and true favorite!
Potato Salad Recipe Ingredients
- Potatoes (10-12 or one 5-pound bag, washed): Forms the hearty base and absorb all the creamy dressing. For potatoes that will hold their shape, use Yukon Gold. For a softer potato, use Russet potatoes.
- Eggs (6-7): Adds richness and classic texture. Make sure the eggs don’t have any chips or cracks. See our post on How to Boil Eggs.
- Black olives (1 can, 2.25-ounce, diced): Adds salty depth and color.
- Baby dill pickles (3-4, diced): Brings crunch and tang.
- Pickle juice (¼ cup): Boosts flavor and adds extra tanginess. **It’s the secret ingredient that makes this potato salad recipe irresistible.
- Mayonnaise (2 cups): Creates the creamy dressing.
- Mustard (1 tablespoon): Adds brightness and balances the richness. We use regular yellow mustard, but Dijon mustard works too.
- Salt and pepper (to taste): Enhance and round out all the flavors.
- Optional add ins: Paprika, celery, bacon bits, or Dijon mustard add extra flavor and texture.
How to Make Potato Salad
POTATOES. Boil whole potatoes for 40-45 minutes until fork tender, drain, and let cool.
EGGS. While potatoes are cooking, bring a medium pot of water to a boil. Gently lower eggs into the water using a strainer ladle. Turn the heat down and simmer for 15 minutes. Once done, transfer eggs to an ice bath for 5 minutes, then peel and set aside.
ASSEMBLE. Let potatoes cool, then peel off skins and cube potatoes into ¾-inch pieces. It is okay if they are soft or fall apart. Place the potato chunks in a large bowl.
- Cube eggs and add to the bowl.
- Add olives, diced pickles, and pickle juice and mix.
- Add mayonnaise (more or less depending on personal preference), mustard, salt, and pepper, and mix well.
- Stir in any other desired mix-ins and refrigerate until ready to serve.
Kristyn’s Recipe Tips
- We like to make Easy Peel Hard Boiled Eggs. The eggs can also be boiled in the same pot as the potatoes; see the FAQ’s for steps.
- For potatoes that will hold their shape, use Yukon Gold potatoes. For a softer potato, use Russet potatoes, which is what we use.
- Let the potatoes cool slightly before mixing to prevent excess mushiness.
- While the salad can be served right away, letting it chill in the fridge will help the flavors meld together.
- Don’t leave potato salad at room temperature for more than 2 hours or 1 hour if the temperature is above 90°F.
- Adjust mayonnaise to your preferred creaminess.
Homemade Potato Salad
Video
Ingredients
- 10-12 potatoes, or one 5-pound bag, washed
- 6-7 eggs
- 1 (2.25-ounce) can black olives, diced
- 3-4 baby dill pickles, diced
- ¼ cup pickle juice
- 2 cups mayonnaise
- 1 tablespoon mustard
- salt and pepper, to taste
Optional
- paprika, chopped celery, bacon bits, Dijon mustard
Instructions
- Place potatoes in a large pot, cover with water. Bring to a rolling boil over high heat. Boil potatoes for 40–45 minutes or until tender (a fork should easily pierce a potato).
- While potatoes are cooking, fill a medium pot with enough water to cover eggs and bring to a boil over medium-high heat. Gently lower eggs into the water using a strainer ladle. Turn the heat down and simmer for 15 minutes. Once done, transfer eggs to an ice bath for 5 minutes, then peel and set aside.
- Let potatoes cool, then peel off skins and cube potatoes into ¾-inch pieces. It is okay if they are soft or fall apart. Place in a large bowl.
- Cube eggs and add to a bowl.
- Add olives, diced pickles, and pickle juice and mix.
- Add mayonnaise, mustard, salt, and pepper and mix well (add more or less mayonnaise depending on what you like).
- Stir in any other desired mix-ins and refrigerate until ready to serve.
Notes
- We like to make Easy Peel Hard Boiled Eggs. The eggs can also be boiled in the same pot as the potatoes; see the FAQ’s for steps.
- For potatoes that will hold their shape, use Yukon Gold potatoes. For a softer potato, use Russet potatoes, which is what we use.
- Let the potatoes cool slightly before mixing to prevent excess mushiness.
- Do not overmix to keep some texture in the potatoes.
- While the salad can be served right away, letting it chill in the fridge will help the flavors meld together.
- Don’t leave potato salad at room temperature for more than 2 hours or 1 hour if the temperature is above 90°F.
- Adjust mayonnaise to your preferred creaminess.
- Garnish with paprika for classic presentation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Place the potatoes on the bottom of the pot. Make sure the eggs do not have any cracks and place them on top of the potatoes. Add water until they are both completely covered by 1-2 inches.
Bring the water to a boil, then reduce the heat. Let the eggs cook for another 6-7 minutes before removing them from the water. Continue to boil the potatoes for another 35 minutes or until tender.
We like to make this ahead of time, cover it, and let it refrigerate for 18–24 hours.
Store leftovers in an airtight container in the fridge for up to 5 days.
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This recipe was originally published June 2017.
Holy cow this is amazing!! By far my favorite potato salad recipe I’ve made and I’ve tried many of the top rated recipes on the web. This one beats them all!! I did add celery and green onion and it was perfect!
Wow, thank you so much! I’m thrilled this became your favorite, and celery and green onion sound like delicious additions.