Classic Potato Salad is definitely a staple when it comes to potlucks, BBQs, picnics and summertime dinners. This version is is super creamy and perfectly seasoned with fresh herbs and a secret ingredient that most everyone already has in the refrigerator!
Side dish recipes can be hard to come by so I’m going to share some of my favorites. Another summer must have are Baked Beans. This recipe comes from my mother and she used to make for every potluck. Street Corn is easily made throughout the year. Use fresh corn or frozen. Even though this is a technically a side dish, but I love to make a big batch of my Artichoke Pasta Salad and eat it for lunch throughout the week. My husband loves it for lunch, too! I’m thinking it would even be good served along side with Air Fryer Corn on Cobb from It Is A Keeper.
Eggs In Potato Salad
I don’t think that potato salad is complete if it doesn’t have eggs in it. I know not everyone shares that same opinion so you can certainly leave them out.
If you do include them, be sure not to overcook them. When you cook your eggs until they are just done, it adds a certain creaminess to the potato salad. You want the yolk to be a bright yellow.
Secret Ingredient
All good recipes have some sort of secret ingredient. This Classic Potato Salad is no exception.
How To Make The Perfect Potato Salad
- Place potatoes in a large pot and cover with water. If the potatoes are really large, cut them half.
- Bring to a boil, then reduce to medium high heat. Cook for 18-20 minutes or until a knife inserted in the center slides out.
- Remove potatoes and transfer to a plate to let cool for 10 minutes.
- Peel and remove potato skins. Cut into cubes and place into a large bowl.
- Rough chop eggs and add them to the potatoes.
- In a large bowl mix together mayonnaise, mustard, pickle juice, diced celery, sliced scallions, chopped dill, salt and pepper.
- Pour dressing over potatoes and eggs and gently toss to coat.
- Garnish with a little sprinkling of chopped dill.
- Cover and chill for 1 hour before serving.
I have some other yummy potato recipes I know that you will love!
- Chicken Fried Potato Wedges
- Roasted Garlic and Rosemary Mashed Potatoes
- Cheesy Ranch Potatoes
- Parsley Potatoes recipe by Salt and Baker
Classic Potato Salad Recipe
Easy Classic Potato Salad
Ingredients
- 4-5 Large Russet Potatoes
- 8 Boiled Large Eggs Peeled
- 3 Scallions Thinly Sliced
- 2 Celery Ribs Finely Diced
- 1 1/2 Cups Mayonnaise
- 1 TBSP Mustard
- 1/3 Cup Dill Pickle Juice
- 1/2 tsp Kosher Salt
- 1/2 tsp Freshly Cracked Pepper
- 1 TBSP Fresh Dill Chopped, Optional
Instructions
- Place potatoes in a large pot and cover with water. If the potatoes are really large, cut them half.
- Bring to a boil, then reduce to medium high heat. Cook for 18-20 minutes or until a knife inserted in the center slides out.
- Remove potatoes and transfer to a plate to let cool for 10 minutes.
- Peel and remove potato skins. Cut into cubes and place into a large bowl.
- Rough chop eggs and add them to the potatoes.
- In a large bowl mix together mayonnaise, mustard, pickle juice, diced celery, sliced scallions, chopped dill, salt and pepper.
- Pour dressing over potatoes and eggs and gently toss to coat.
- Garnish with a little sprinkling of chopped dill.
- Cover and chill for 1 hour before serving.
*Originally posted July 2017 and updated April 2021, June 2024.
