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.
Loved salad as written, or you can tweak and make it your own.
I am enjoying this site!
Thank you!! So happy to have you here. I’m glad you enjoyed the recipe!
Potato salad is a favorite in our home. Pretty much everyone loves it. It’s also the best side dish.
This is just like my grandma would make it. Add diced celery and small cubes of white cheddar cheese and you’ll be surprised how well it works with all the other flavors. I also add diced red onion.
Thanks for sharing what you did. Sounds delicious!!
Tried this, it was horrible. Black olives in potato salad. Maybe if you put enough hot sauce on it l it it might be edible.
Thanks for the feedback and for giving the recipe a try!
Thank you for such a delicious potato salad. I have never understood SWEET potato salad! This is delicious!! I did cut down the Mayo a bit and used sour cream yum!! This is how potato salad is supposed to taste….not like a sweet desert.
Thank you! I’m so glad you enjoyed the salad. It’s the only potato salad recipe I enjoy! 🙂
This tasted so amazing! Thanks a lot for sharing this super easy to make potato salad recipe! Fam really loves it! Will surely have this again! Highly recommended!
Have you ever tried cutting up an apple and putting in the potato salad. It gives it a little different flavor and crunch. A friend of mine makes it that way, although she won’t give me her recipe.
I can’t say that I have ever tried that before. Sounds very exciting!! Thanks for sharing!
Hi, I always make this with no pickles or pickle juice. Add red onions celery optional. Also I found that the red potatoes make a better potato salad. No mustard either. Just mayo. This is the way I was raised to make it. Sometimes my great aunt would add canned shrimp to it. Especially if it was for a special occasion.
Just thought I would throw this out for a different twist.
Thank you for the recipe shares. Pinned the Cole slaw recipe.
Thanks for sharing! Your version sound tasty too. 🙂
Your recipe calls for pickle juice but doesn’t say when to add it. I assume with the Mayo and mustard?
My mother-in-law’s potato salad is divine and mine never measures up. She told me one time that pickle juice was her secret ingredient. I’m going to give your recipe a try and hope it is similar to what my MIL does. Thanks for sharing!
Yes, pickle juice is the secret recipe here! It makes the potato salad so yummy. And yes, you would add it when you add the mayo and mustard. 🙂 Hope you enjoy it!
like YOU’RE RECIPES
Awe, thank you so much!