Potato Salad

Introduction

This classic Potato Salad is the ultimate crowd-pleaser, perfect for picnics, potlucks, and backyard barbecues. You’ll love the creamy texture from the hearty potatoes and mayonnaise, perfectly balanced with pops of sweet pickle and savory hard-boiled egg. It’s a make-ahead dish where the flavors only get better as they mingle.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 10

Ingredients

3-4 pounds potatoes (russet or gold potatoes)
1 pint sweet pickles or Gherkins (chopped small)
1/2 yellow or white onion (medium size onion) (diced small)
9 hard-boiled eggs (chopped)
1 1/2-2 cups mayonnaise
2 tablespoons Dijon or stone-ground mustard
Splash of pickle juice (as needed)
Salt and black pepper to taste
hard-boiled eggs (slices for garnish) (optional)
paprika (for garnish) (optional)

Instructions

Place the whole, unpeeled potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer. Cook for 20-40 minutes (depending on size) until the potatoes are tender when pierced with a fork. Drain and let cool until you can handle them.
While the potatoes cool, prepare your other ingredients: chop the sweet pickles, dice the onion, and chop the 9 hard-boiled eggs.
Once the potatoes are cool enough to handle, peel off the skins. Cut the potatoes into 1-inch chunks and place them in a very large mixing bowl.
To the potatoes, add the chopped pickles, diced onion, and chopped hard-boiled eggs.
In a separate small bowl, stir together the mayonnaise and mustard. Pour this dressing over the potato mixture.
Gently fold everything together until well combined. If the salad seems too dry, add a splash of pickle juice until you reach your desired creaminess.
Season generously with salt and black pepper. Taste and adjust seasoning.
For best flavor, cover and refrigerate for at least 2 hours before serving.
Just before serving, garnish with optional hard-boiled egg slices and a sprinkle of paprika.

Variations

Herb-Infused: Fold in a 1/4 cup of fresh, finely chopped herbs like dill, parsley, or chives after mixing.
Mashed Texture: For a creamier, more cohesive salad, mash about one-third of the potato chunks with a fork before adding the other ingredients.
Picnic Presentation: Serve the salad in a hollowed-out cabbage or lettuce bowl for a festive, spill-resistant container.
Lighter Version: Substitute half of the mayonnaise with plain Greek yogurt for a tangier, protein-packed twist.

Tips for Success

For the best texture, use waxy gold potatoes, which hold their shape well, or russets for a flakier, more absorbent result.
Let the potatoes cool completely before mixing to prevent the mayonnaise from breaking or becoming greasy.
Start with 1 1/2 cups of mayonnaise, then add more after chilling, as the potatoes will absorb the dressing.
Season in layers: salt the potato cooking water, season the dressing, and then season the final mixture.

Storage & Reheating

FAQ

Can I make this potato salad ahead of time?

Absolutely. Making it a day ahead allows the flavors to fully develop. Just hold off on the final garnish until you’re ready to serve.

My salad seems dry after chilling. What should I do?

The potatoes continue to absorb moisture. Simply stir in an extra tablespoon or two of mayonnaise or pickle juice to refresh the creaminess.

Can I use a different type of onion?

Yes, red onion can be used for a sharper bite, but yellow or white onion provides a more classic, mellow flavor.

How do I know when the potatoes are done cooking?

The potatoes are done when a fork or paring knife slides easily into the center with little resistance. Be careful not to overcook, or they will become mushy.

Why do I need to start the potatoes in cold water?

Starting in cold water ensures the potatoes cook evenly from the outside in. Dropping them into boiling water can cause the outsides to become mushy before the insides are tender.

Is it necessary to peel the potatoes?

For the traditional creamy texture, yes. The skins can be tough and don’t integrate well into the creamy dressing. You can leave the skin on if using very tender new potatoes for a rustic variation.