Classic Potato Salad Recipe
This classic potato salad recipe is creamy, tangy, and loaded with flavor — the perfect side dish for warm-weather feasts.
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
- In a medium pot, cook eggs for 10 minutes at a low rolling boil.
- Rinse the hard-boiled eggs in cold water, peel, and dice.
- Place peeled and diced potatoes into a large pot and cover them with water.
- Cook over medium-high heat until tender, about 15 minutes.
- Strain potatoes and place them into a large bowl.
- Add egg, pickles, and chives and stir.
- Add mayonnaise, pickle juice, mustard, and salt.
- Mix well.
Notes
- 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, as it helps keep the dish cool.
- If the salad is less creamy the next day, simply add a teaspoon of pickle juice, white vinegar, or olive oil to the mixture and give it a stir.
Tried this recipe?Let us know how it was!