Classic Potato Salad

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Over the years this has become our go-to favorite classic potato salad. The recipe is a combination of several of the potato salads here on the site and it’s perfect for summer barbecues, potlucks, and weeknight dinners throughout the year.

Classic Potato Salad with plenty of eggs, pickles, and olives.

We like to serve potato salad alongside Filthy Burgers or a Hot Dog Bar for a classic summer barbecue side dish.

However, potato salad also makes regular appearances on our dinner table alongside Herb Rubbed Pork Roast, Southwest Chicken Legs, or Glazed Meatloaf.

Traditional potato salads are filled with plenty of hard-boiled eggs, tart pickles, and olives. I really like using dill pickle relish (vs chopped pickles) for potato salads.

This allows the awesome dill flavor to mix beautifully throughout the salad.

There are endless variations on potato salad dressings and I enjoy mayonnaise dressings best. While my family enjoys just a tiny bit of mustard in the mix (and often none at all) feel free to increase the mustard here to your liking.

If you enjoy a dominant mustard flavor in your potato salad, you can increase the mustard up to 1/4 cup without changing the salad too much.

Best Ever Potato Salad with plenty of eggs, pickles, and olives.

Potato Salad Ingredients

We took a little inspiration from each of our favorite recipes to make the best potato salad of them all.

Plenty of hard-boiled eggs, olives, pickles, and green onions add up to so much deliciousness. These are classic potato salad favorites and they work beautifully together.

Tossed with a creamy, tangy dressing with plenty of spices for flavor, this salad pairs nicely with grilled chicken, steak, or ribs.

For something a little different, serve a scoop of potato salad alongside New Orleans Style Gumbo. Our friend Michelle introduced my family to this combination when I was a little girl and it was incredible.

Honestly, is there a single meal that isn’t made better with a scoop of potato salad on your plate?

Creamy egg filled potato salad is a potluck favorite!

Potato Salad Recipes

You can use any potato you like to make a potato salad. However, I love the thin-skinned Yukon Gold potatoes.

There’s no need to peel gold potatoes and the texture stays nice for the salad. If you decide to use russet or red potatoes, you’ll want to peel the potatoes for the best results.

There are endless delicious variations for homemade potato salad!

Bright and fresh Lemony Dill Potato Salad, spicy Cholula Potato Salad, tangy hearty Antipasti Potato Salad, Mexican Street Corn Potato Salad, and Deviled Egg Potato Salad are all popular potato salads.

Have you tried a roasted potato salad? You can serve roasted potato salad cold, warm, or room temperature, they’re delicious however you serve them.

Best Ever Potato Salad is loaded with eggs, tart pickles and olives.

Classic Potato Salad

  1. Place the potatoes in a large pot and cover with water. Boil over high heat until fork-tender, about 9-10 minutes. Drain under cold water and set aside.
  2. Combine the mayonnaise, mustard, dill relish, dill, smoked paprika, salt, and pepper in a large mixing bowl. Stir to combine.
  3. Add the potatoes, eggs, olives, and green onions to the bowl. Stir to mix well.
  4. Stir to combine. Serve immediately or refrigerate until ready to serve.

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Creamy egg filled potato salad is a potluck favorite!

Classic Potato Salad

Dill pickles, olives, and plenty of eggs add a whole lot of flavor to the classic potato salad.
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Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 10 servings

Ingredients 

  • 3 pounds Yukon Gold potatoes, cut into ½-¾ inch pieces
  • ¾ cup mayonnaise
  • 1 tablespoon yellow mustard (optional)
  • cup dill pickle relish
  • ½ teaspoon dried dill
  • ¼ – ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt, adjust to taste
  • ½ teaspoon freshly ground black pepper, adjust to taste
  • 3-4 ounces canned sliced olives, drained
  • 8 hard-boiled eggs, roughly chopped
  • 3 green onions, sliced thin

Instructions

  • Place the potatoes in a large pot and cover with water. Boil over high heat until fork-tender, about 9-10 minutes. Drain under cold water and set aside.
  • Combine the mayonnaise, mustard, dill relish, dill, smoked paprika, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, olives, and green onions to the bowl. Stir to mix well.
  • Stir to combine. Serve immediately or refrigerate until ready to serve. Enjoy!

Notes

You can use any potato you like to make this potato salad. However, I love the thin-skinned Yukon Gold potatoes. There’s no need to peel them and the texture stays nice for the salad. If you decide to use a russet or red potato, you’ll want to peel the potatoes for the best results.

Nutrition

Calories: 305kcal · Carbohydrates: 27g · Protein: 8g · Fat: 18g · Saturated Fat: 3g · Trans Fat: 1g · Cholesterol: 156mg · Sodium: 403mg · Potassium: 657mg · Fiber: 4g · Sugar: 2g · Vitamin A: 333IU · Vitamin C: 28mg · Calcium: 48mg · Iron: 2mg
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Best Ever Potato Salad

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Larry Doolittle says

    I can’t help but wonder how many different recipes there are for “classic potato salad.” Yours looks good.