Classic Potato Salad Recipe
Take your camping meals to the next level with our classic potato salad recipe! Creamy, tangy, and packed with flavor, it's the ultimate side dish for any outdoor adventure.
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!