Homemade Potato Salad

5 from 33 votes

Our family's famous best potato salad recipe is a simple, flavor-packed, and highly requested side dish, perfect for any party!

Prep Time10

Cook Time45

Total Time55

Course: Salad

Cuisine: American

Servings:

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.

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 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.

Make ahead of time. While not required, 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.