Our all-time favorite Potato Salad Recipe – it’s simple, flavorful and filled with chunks of potatoes, eggs and olives! It’s the perfect addition to any BBQ or picnic and is so creamy and tasty, it will wow everyone who tries it.
This potato salad is a popular side dish during the summer months with all the BBQ’s and get togethers we attend. Broccoli salad and cheesecake fruit salad are some other summer salads that are a hit at parties!
A secret family recipe
We LOVE potato salad, and the recipe we love best is one my mom came up with years ago. It’s creamy, delicious and easy to make. Over the years, I’ve learned to make it myself, and any time I bring it to an event people ask for this side dish recipe.
For so long, my mom had made it from memory, so we made her sit down and measure everything out so we could get it all written out. I’m glad we did this because we can now all make it and enjoy it whenever we want.
What makes it so special?
We love how creamy and flavorful it is. The mixture of mayonnaise, mustard and the secret ingredient (pickle juice), along with the chunks of potatoes, eggs, olives and pickles makes it so delicious.
How to Make Potato Salad
This potato salad 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 taken care, the rest of the steps are easy.
POTATOES. Let potatoes cool. Peel off skins and cube your potatoes. It’s okay if they are soft or fall apart. Place in a large bowl.
CHOP. Cube eggs and add to bowl. Cut olives and desired amount of pickles (we used 3) into small pieces as well and add to your bowl.
MIX. Add your mayonnaise and mustard and mix well (add more or less mayonnaise depending on what you like). Add salt and pepper and mix well. Refrigerate until ready to serve.
Potato salad without mayo: If you’re not a fan of mayo, you can sub it out for sour cream or greek yogurt, although it will have a slightly different flavor.
NOTE: We like to make this the day before and let it refrigerate for 18 – 24 hours, but this step is not required.
TIPS & FAQ
Best potatoes for potato salad? Different types of potatoes create different texture. If you want them to stay firm and hold shape, use waxy potatoes like yukon gold or red potatoes.
If you want the potatoes to slightly mash when you mix, use starchy potatoes like russets (which is what we typically use).
Can potato salad be made ahead? How to store? Yes! In fact, I encourage making it ahead. I think it’s even better a day after it’s made once the flavors have time to combine.
Store in an airtight container in the fridge until it’s time to serve. Afterwards, you can keep it refrigerated for up to one week.
Making for a crowd
I’ve found that about ½-1 potato per person (depending on how large your potatoes are) is a pretty good estimate for servings. This recipe uses 10-12 potatoes, and usually serves 12-15 people.
- 12 People – 1 batch
- 24-25 people – 2 batches
- 36-40 people – 3 batches
- 50 people – 4 batches
If you’re a fan of Potato Salad, you will definitely want to give this a try. It is perfect any time of year, but is especially wonderful any time you barbecue. Best of all, it saves really well and is a great leftover (if there are any leftovers that is – ha!)
Sometimes, there’s just nothing better than delicious meat (like pulled pork or steak) with sides like baked beans and coleslaw for a family BBQ! It’s all just too good! We really hope you enjoy this recipe as much as our family does. 😉
For more Salad recipes, check out:
- Pasta Salad
- Easy Coleslaw
- Caprese Pesto Pasta Salad
- Summer Corn Salad
- Greek Pasta Salad
- Broccoli Salad
- Berry Cheesecake Salad
Potato Salad Recipe
Our all-time favorite Potato Salad - it's simple, flavorful and filled with chunks of potatoes, eggs and olives! It's the perfect addition to any BBQ or picnic and is so creamy and tasty, it will wow everyone who tries it.
- 10-12 potatoes we use a 5 lb bag
- 6-7 hard-boiled eggs
- 1 small can black olives
- 2 cups mayonnaise
- 1/4 cup pickle juice
- baby dill pickles diced
- 1 tbsp mustard
- salt & pepper to toaste
Place your potatoes in a pot and bring to a rolling boil. Boil potatoes for 40-45 minutes or until tender (a knife should easily pierce a potato).
While potatoes are cooking, boil your eggs. Peel them and set aside.
Let potatoes cool. Peel off skins and cube your potatoes. It's okay if they are soft or fall apart. Place in a large bowl.
Cube eggs and add to bowl. Cut olives and desired amount of pickles (we used 3) into small pieces as well and add to your bowl.
Add your mayonnaise and mustard and mix well (add more or less mayonnaise depending on what you like). Add salt and pepper and mix well.
Refrigerate until ready to serve. (We like to make this the day before and let it refrigerate for 18 - 24 hours).
*NOTE: For a great tutorial on how to boil eggs go HERE.