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
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 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 made this for a bbq & everyone loved it! My hubby especially loved it! He is requesting it again this week!
I don’t like pickles so I left them out. I did use the pickle juice though and this recipe was a hit with the family. Perfect addition to our BBQ dinner!
I may have doubled the amount of pickles, and used larger ones (I love pickles!) – this recipe was so delicious and super easy to make. Thanks for sharing!
Glad to share 🙂 I am glad you liked it!!
This Potatoe salad looks delicious..One question do you diced the olives or leave them in circles..Thank-you
I like to add sliced olives, but really they can be chopped or sliced or even whole, if you like. It is just a preference 🙂
Thank-you so much..????????
ENJOY!!
I made this recipe and loved it. So simple to make. My family likes it too, even the ones who don’t like mayo based and vinegar based foods. This recipe is a keeper. I will make it again!!!
I am so glad it’s a keeper!!! It’s our favorite to use. Thank you for letting me know!
This is very similar to the way I make it! I use green olives and olive juice in mine! And everyone here loves it’s! I love potatoe salad! And yours looks wonderful might have to whip up a batch this weekend!
That sounds great! I’ll have to try that! Let me know what you think, if you give this a try 🙂 Thanks!
Potato salads are delicious if it’s made healthy…
Store bought mayonnaise uses high refined and processed vegetable oils like sunflower or canola oil. Instead,try making your own mayonnaise using extra virgin oil and cage-free organic egg yolks.
We should all stay away from processed foods and eat healthy!!????
Raquel
Thanks so much!
patato salad is very testy. This recepie making in my home.
I hope you liked it!! Thanks for stopping by!
Gong to try this next week. My sister uses sweet pickles in her salad. Have you ever made with sweet
instead of dill?
Made this potato salad this week. Substituted sweet pickles and juice for the dill. It was outstanding. Everybody loved it.
Glad that it was a hit!! We love dill so we’ve yet to try it with the sweet pickles. 😉
This is amazing! So different from what I have made in the past and so much better. My husband ate a couple servings before it even made it to the table. Yum!!
Oh, I LOVE hearing that! Sounds like your hubby and mine would get along just great – my husband is OBSESSED with this recipe!!