Upgrade your side dish game with our deliciously easy potato salad recipe! Creamy, tangy, and bursting with flavor, it’s the perfect addition to your next BBQ or picnic.
A classic potato salad recipe typically consists of tender potatoes, hard boiled eggs, miracle whip or mayonnaise and a variety of seasonings. They are mixed together for a tangy and tasty dish that is easily transported to family gatherings or events.
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Our classic recipe is a family favorite that has been a staple at all of our summer cookouts since I was a child. The secret ingredient, and one that you don’t find it too many potato salad recipes, is pickle juice!
We love that this traditional potato salad only needs a few simple ingredients from the grocery store! And it makes the perfect side dish for summer, great for pairing with hot dogs, smoked burgers or grilled steaks.
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Supplies:
Easy potato salad recipe:
Ingredients:
- 12 eggs, hard boiled
- 3 lbs yukon gold potatoes, peeled and diced
- 1 1/2 cups mayonnaise
- 1/4 cup chives, minced
- 4 baby dill pickles, diced
- 3 Tbsp pickle juice
- 2 Tbsp yellow mustard
- 1 tsp salt
Directions:
1. In a medium pot, cook eggs for 10 minutes at a low rolling boil.
2. Rinse the hard-boiled eggs in cold water, peel and dice.
3. Place peeled and diced potatoes into a large pot and cover them with water.
4. Cook over medium high heat until tender, about 15 minutes.
5. Strain potatoes and place them into a large bowl.
6. Add egg, pickles, chives and stir.
7. Add mayonnaise, pickle juice, mustard and salt.
8. Mix well.
Recipe Substitutions:
- Use finely diced green onions or red onions instead of chives.
- Red potatoes, russet potatoes or white potatoes may also be used.
- Cut the mayonnaise in half and add sour cream instead.
- Sweet pickles or sweet pickle relish are a great addition instead of dill.
- Use fresh dill weed or parsley to taste.
Tips & Tricks:
- This makes a large portion of salad that is great for feeding a crowd. You can halve the recipe for smaller groups or small family dinners.
- Store potato salad in an airtight container in the fridge for up to 3 days.
- Because of the mayonnaise, be sure to only keep it at room temperature for a short time before returning to the fridge. I like to bring a bag of ice to rest the bowl on when bringing this to picnics, it helps keep the dish cool.
- The next day the salad may become less creamy, simply add a tsp of pickle juice, white vinegar or olive oil to the mixture and give it a stir.
This is one of our favorite side dishes for the warm summer months because it’s easy to prepare in advance and bring to an event. It’s been a go-to recipe for camping as well!
Honestly, this easy salad is ideal for barbecues because it goes with everything! But it’s especially delicious when served with BBQ chicken drumsticks or grilled chicken thighs, trust me on this one. The combination is a must try – add it to your menu planning this week!
More Salad Ideas:
- Dill & Dijon Red Potato Salad
- Dill Pickle Pasta Salad
- Fully Loaded Potato Salad
- Grilled Corn Salad
- Easy Potato Salad Recipe
- Greek Orzo Salad
If you love this simple potato salad recipe as much as we do, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Easy Potato Salad Recipe
Upgrade your side dish game with our deliciously easy potato salad recipe! Creamy, tangy, and bursting with flavor, it's the perfect addition to your next BBQ or picnic.
Ingredients
- 12 eggs, hard boiled
- 3 lbs yukon gold potatoes, peeled and diced
- 1 1/2 cups mayonnaise
- 1/4 cup chives, minced
- 4 baby dill pickles, diced
- 3 Tbsp pickle juice
- 2 Tbsp yellow mustard
- 1 tsp salt
Instructions
1. In a medium pot, cook eggs for 10 minutes at a low rolling boil.
2. Rinse the hard-boiled eggs in cold water, peel and dice.
3. Place peeled and diced potatoes into a large pot and cover them with water.
4. Cook over medium high heat until tender, about 15 minutes.
5. Strain potatoes and place them into a large bowl.
6. Add egg, pickles, chives and stir.
7. Add mayonnaise, pickle juice, mustard and salt.
8. Mix well.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 376Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 198mgSodium: 674mgCarbohydrates: 26gFiber: 3gSugar: 3gProtein: 10g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
Looks delish!
Jo-Anna