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Potato salad in light color bowl topped with slices of hard boiled eggs.
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Potato Salad

Potato salad is a family favorite and our go-to side dish for barbecues, backyard picnics and potlucks.
Course Lunch, Main Course, Salad
Cuisine American, Southern
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 people
Calories 223kcal
Author Jessica Robinson

Ingredients

Potato Salad

  • 3-4 pounds potatoes russet or gold potatoes
  • 1 pint sweet pickles or Gherkins chopped small
  • ½ yellow or white onion (medium size onion) diced small
  • 9 hard-boiled eggs chopped
  • 1 ½-2 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

Potato Salad (baking potatoes)

  • Wash potatoes and pierce them with a fork or a sharp knife.
  • Place potatoes on a half sheet pan lined with aluminum foil or parchment paper. Bake potatoes in the oven at 400 degrees F for about 1 hour or until fork tender.
  • Remove from the oven and let cool until you can handle them.
  • Slice each potato with a sharp knife down the center and scoop out the cooked potato into a large mixing bowl. (Discard the skins or save them for later for baked potato skins.)
  • Add mayonnaise, mustard, chopped pickles, onion, and hard-boiled eggs. Season with salt and pepper to taste.
  • Use a large rubber spatula to stir the ingredients together.
  • Add a splash of pickle juice for more moisture if needed. Adjust the salt and pepper to taste. Use a pickle of your preference. Add more mayonnaise as needed.
  • Cover the bowl with plastic wrap and refrigerate for a few hours for the flavors to blend.
  • Garnish with egg slices and sprinkle with paprika if desired.

Potato Salad (boiling potatoes)

  • Peel potatoes, rinse with cold water and cut into small cubes.
  • Add potatoes to a small stockpot and cover with COLD water. DO NOT add salt to the cooking water! (This will make the potatoes absorb too much water!)
  • Bring the water to a simmering boil and cook for 12-15 minutes or until fork tender.
  • Remove from the heat and drain in a strainer in the sink.
  • Let potatoes cool slightly before adding to a large mixing bowl.
  • Add mayonnaise, mustard, chopped pickles, onion, and hard-boiled eggs. Season with salt and pepper to taste.
  • Use a large rubber spatula to stir the ingredients together.
  • Add a splash of pickle juice for more moisture if needed. Adjust the salt and pepper to taste. Use a pickle of your preference. Add more mayonnaise as needed.
  • Cover the bowl with plastic wrap and refrigerate for a few hours for the flavors to blend.
  • Garnish with egg slices and sprinkle with paprika if desired.

Notes

Variations:

Baking potatoes for potato salad will give you a quick and easy method. Potatoes will be smaller pieces and absorb more mayonnaise.
Boiling potatoes for potato salad is a traditional method. Do not add salt to the water, as it will make potatoes retain too much water and make potato salad soggy.

Make Ahead Instructions:

Potato salad can be made 2-3 days ahead of time and refrigerated.

Storage Instructions:

Potato salad is best kept in an airtight container in the refrigerator and will stay fresh for 4-5 days.

Nutrition

Calories: 223kcal | Carbohydrates: 35g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 168mg | Sodium: 314mg | Potassium: 689mg | Fiber: 4g | Sugar: 11g | Vitamin A: 601IU | Vitamin C: 28mg | Calcium: 71mg | Iron: 2mg