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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.
What makes this potato salad recipe so special? We love how creamy and flavorful it is. 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!
Macaroni Salad and Pistachio Salad are also BBQ and potluck favorites!
Why we think you’ll love it:
- A popular summer side. It’s party perfect – cool, creamy, and perfectly delicious.
- BBQ perfect. Sometimes, there’s just nothing better than delicious meat (like Pulled pork or Steak) with sides like Baked Beans and Coleslaw, and potato salad for a family BBQ!
- A family favorite. This recipe has been handed down and is used by generations. It’s a tried and true favorite!
Best Potato Salad Recipe Ingredients and Substitutions
- 10-12 potatoes, or one 5-pound bag, washed – For potatoes that will hold their shape, use Yukon Gold. For a softer potato, use Russet potatoes.
- 6-7 eggs – Make sure the eggs don’t have any chips or cracks. See our post on How to Boil 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 – We use regular yellow mustard, but Dijon mustard works too.
- salt and black pepper, to taste
- optional additions – paprika, chopped celery, bacon bits, red onions, Dijon mustard, green onions, chives
How to Make Potato Salad Recipe
- 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.
- 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.
Homemade Potato Salad
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.
Video
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 I use.
- While the salad can be served right away, letting it chill in the fridge will help all 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.
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.
I just made BB Back Ribs & Your Potato Salad yesterday. They both came out great! My eggs floated in the cooking pan fat side up, like they had a air bubble in them. They didn’t peel easily either. And they all had the look of an air bubble on their fat ends. They were a little hard to cut w/ my egg slicer. Does that mean they were old?? I live alone & U say this Tater Salad lasts for 5 days. How does it freeze?
It yielded 48 oz of salad & thats prob’ly a lot to consume in 5 days. So I’m sure I will attempt to freeze half to save it for later. I followed all your instruction to the letter & appreciate the clue of using an ice bath. It tastes great too!!
I usually make a recipe very similar to this except that it adds celery and scallions and no olives, so I’m sure this will be quite to my tastes. It’s currently sitting in the fridge for tomorrow, but I wanted to comment on the potatoes and eggs.
Halving the recipe, I used two large russets and four eggs. I followed the instructions of boiling them together. Took the eggs out at six minutes, then let the potatoes go for another 35 minutes. I had to let the potatoes sit in the hot water for about 15 minutes afterwards because something came up. Lo and behold, the potatoes were PERFECT. Just the right softness without being mushy or falling apart when cubed.
Then, much to my surprise, the eggs were absolutely perfect. I don’t think I ever boiled such beautiful eggs in my life. When I saw your picture of eggs above, I thought, “Yeah, right. My eggs are never going to look like that.” But they did! I am very proud of my eggs. Thank you!
sounds good
Very good recipe! I added 2 celery stalks, extra pickles juice, paprika, garlic powder and onion powder. I didn’t like the sweetness very much so I’ll use russet potatoes instead of gold potatoes. Made it with poblano beef dip sandwiches when my parents came to visit and they liked the potato salad more than the sandwich. Hahah
My 40th wedding anniversary is March 17. I want to make a easy romantic dinner for him.
would you send me one please.
Oh congratulations! Here are some recipes we like for Valentine’s day… some are fancier and romantic. https://lilluna.com/valentines-dinner-ideas/ Off the top of my head, our Steak Marinade is easy and so tasty! Or our Fettuccine Alfredo is a great choice. https://lilluna.com/steak-marinade-recipe/ https://lilluna.com/easy-fettuccine-alfredo/
Hi enjoyed this potato salad I threw in scallions and cubed cheese.
Sounds yummy! Thanks for sharing!