Classic Potato Salad (Easy & Delicious)

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Laura Lynch
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This Classic Potato Salad is made with tender potatoes, eggs, celery, and pickles, with a creamy mayonnaise dressing and one simple secret ingredient that really elevates the flavor.

Potato salad in a bowl

When summer is in full swing and the grill is out and working hard, you’re going to need some classic side dishes to go with all that smoking and grilling you’re doing. It’s not just about the meat; the sides are what complete the perfect grilled meal.

Today, we’re going to put a secret spin on a classic side dish that pairs perfectly with anything off the grill – the Classic Potato Salad. This is my family’s favorite potato salad recipe that we make all season long. We’re actually pretty addicted to it.

You’re going to love the tender potatoes and the zingy flavor of the dressing. Our secret ingredient is pickle juice. Added to the mayonnaise, with some salt and pepper, it really elevates the flavor and brings those potatoes to life.

» You might also like this Smoked Deviled Eggs and Classic Macaroni Salad.

Ingredients You Need

  • Potatoes – The best potatoes to use are waxy potatoes (red potatoes) because they hold their shape a little better, but I almost always use russets because they have the best of both worlds – waxy and starchy.
  • Eggs – We use hard boiled eggs for this salad. You’ll want to make these ahead of time so they’re cooled and ready when you put the salad together.
  • Celery – one of the crunch elements to the salad that give texture and flavor.
  • Dill pickles – it’s important to use a good crunchy dill pickle, not a sweet pickle. They add a lot of acid and flavor to the dish, as well as crunch.
  • Red onions – These add a lot of onion flavor and can be very overpowering. If you don’t like onions or don’t want a lot of onion flavor, just add a few or leave them out.
  • Salt and pepper – Salt is one of the main flavoring ingredients in this salad, because potatoes need a lot of salt to give them flavor. Without the salt, the salad is bland.
  • Dill pickle juice – Just pour in some of the juice from your jar of pickles. You’ll be surprised how much extra flavor this adds.
  • Mayonnaise – I always use full-fat mayonnaise, not low-fat or Miracle Whip.

How to Make Classic Potato Salad

Cook Your Potatoes & Eggs

First, peel and cube your potatoes, ensuring that they’re all the same size, about 1” square. This ensures even cooking. You can cook the potatoes whole, then peel and cube, but it takes 3xs as long to do, so I go with this method instead.

cutting potatoes on a cutting board

Add about 2 inches of water to the bottom of a large pot and set a steamer basket inside. Place the potatoes in the steamer basket. Steam the potatoes over high heat for about 10 minutes, until they are tender. Remove from the heat, drain, and let cool completely.

At the same time, you could be cooking the eggs in another pot. My favorite method is to put cold water in the pot with the eggs over high heat until boiling. Then cover the pot, turn off the heat, and let sit for 10-12 minutes. When done, cool the eggs in an ice bath.

PRO TIP: If you have an Instant Pot, now is the time to get that thing out. You can actually cook the potatoes and the eggs at the same time in the Instant Pot, in just 4 minutes on high pressure. Add a cup of water to the pot, set the steamer basket inside and put the potatoes in the basket. Wash the eggs and place them on top of the potatoes (leave the eggs in the shell). Lock the lid and set the vent to sealing. Pressure cook on high for 4 minutes. After the time is up, do a quick pressure release and remove the lid.

Mix it Up

mixing the sauce ingredients in a bowl

Once everything is cooled, in a large mixing bowl, combine the chopped celery, dill pickles, onion (if using), salt, pepper, dill pickle juice, and mayonnaise. These ingredients bring the flavor and crunch to your potato salad. Add the cooled potatoes to the bowl and fold gently until well combined.

Add the Eggs

Peel and chop the hard-boiled eggs, then add them to the bowl. Fold them into the salad. The eggs add a richness that is irresistible in potato salad. You just want to be careful not to break them up while stirring. If you stir too vigorously, the egg will disappear into the salad.

Chill It

Mixed up potato salad in a bowl

Cover your potato salad and refrigerate it for at least 30 minutes. This chilling time allows the flavors to meld together and gives you that cool, refreshing taste that is quintessential in a classic potato salad.

The longer the potato salad chills in the refrigerator, the more flavor will develop, but also the more dry it will become. If you find that it’s a bit too dry for you taste, you can add some more mayonnaise and pickle juice and fold it together until it’s as you like it.

What to Serve It With

Potato salad on a plate

Serve this classic potato salad as a side dish at your next barbecue. It pairs perfectly with grilled meats, especially barbecued chicken or ribs. The crunch of the celery, the tanginess of the dill pickles, and the creaminess of the mayonnaise make this potato salad a sure-fire hit at any gathering.

This side dish goes great with all kinds of grilling favorites. Here are a few of our go-to main dishes to serve with this:

What Type of Potato to Use?

The best type of potato to use for potato salad is a waxy potato that won’t easily crumble in the salad. Starchy potatoes, like russets, tend to become too dry and crumbly. I use Yukon Gold potatoes because they have a really nice texture when steamed and they keep their shape in the salad.

If all you have to work with is russet potatoes, it’ll still work just fine. Be prepared to stir the salad gently and have a bit more incorporated potatoes. It’s still tastes great!

A bowl of potato salad

Dressing Alternatives

I firmly stand behind the mayonnaise and pickle juice combo for the dressing of this potato salad, but I realize that everyone has their own favorite recipe that they like to stick with. You can add, mix, and match until it tastes right to you.

  • Use mayonnaise, vegan mayo, or Miracle Whip.
  • Add yellow mustard, pickle juice, or apple cider vinegar for zing.
  • Mix in celery, onions or green onions for less potency, black olives, parsley, etc.

Serve this potato salad with some delicious smoked biscuits on the side!

Potato salad in a bowl

Storing Options

Don’t leave the potato salad out for more than two hours, as bacteria can grow rapidly at room temperature. In hot weather (above 90°F), reduce this time to one hour.

Transfer the potato salad into an airtight container to store it. This prevents the salad from absorbing odors from other foods in the refrigerator and also keeps moisture levels constant, which is crucial for maintaining the salad’s freshness.

Place the airtight containers in the refrigerator. It’s best to store potato salad at a temperature lower than 40°F to slow down the growth of bacteria.

For the best flavor and safety, it’s advisable to consume the potato salad within 3-4 days of making it. If you’re not sure you’ll finish it in that time frame, consider freezing it.

Frequently Asked Questions

How long can I keep potato salad in the fridge?

For the best flavor and safety, it’s advisable to consume the potato salad within 3-4 days of making it.

What are some good add-ins for potato salad?

Everyone has their favorite ingredients for potato salad. If you want to try some different flavors try adding celery, onions or green onions, black olives, parsley, or fresh dill.

Should I peel the potatoes before making potato salad?

We always peel the potatoes that go into potato salad. I guess in the end it comes down to personal preference. You can leave them on it you want to.

What to Serve It With

This side dish goes great with all kinds of grilling favorites. Here are a few of our go-to main dishes to serve with this:

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Potato salad on a plate

Classic Potato Salad

This Classic Potato Salad is made with tender potatoes, eggs, celery, and pickles, with a creamy mayonnaise dressing and one simple secret ingredient that really elevates the flavor.
5 from 27 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 52 minutes
Calories: 241kcal
Author: Laura Lynch

Ingredients

  • 2 pounds (907 g) potatoes
  • 3 eggs
  • 1/4 cup (25 g) chopped celery
  • 1/4 cup (36 g) chopped dill pickles
  • 1/4 cup (40 g) chopped red onion optional
  • 1 teaspoon (6 g) salt
  • 1/2 teaspoon (1 g) pepper
  • 2 teaspoons (10 ml) dill pickle juice
  • 2/3 cup (149 g) mayonnaise

Instructions

  • Peel and cube the potatoes, keeping them all the same size, about 1” square.
  • Fill a pot with 2” of water. Place a steamer basket inside. Transfer the potatoes to the steamer basket. Steam on high heat for about 10 minutes, until the potatoes are tender. Remove from heat and cool completely.
  • Fill another pot with cold water. Place the eggs inside. Bring to a boil. Turn off heat, cover, and let sit for 12 minutes. When done, drain and cool the eggs in an ice bath.
  • In a large mixing bowl, combine the celery, pickles, red onion, salt, pepper, and pickle juice. Stir to combine. Add the cooled potatoes to top and fold gently until well combined.
  • Peal and chop the hard boiled eggs. Add them to the bowl. Fold into the salad.
  • Cover and refrigerate for at least 30 minutes to chill before serving.

Notes

  • To make in the Instant Pot, add one cup of water to the pot, set the steamer basket inside, put in the potatoes, place the eggs on top. Lock the lid and set the vent to sealing. Pressure cook on high for 4 minutes. When the time is up, do a quick pressure release and remove the lid.

Nutrition

Calories: 241kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 497mg | Potassium: 526mg | Fiber: 3g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 1mg
5 from 27 votes (27 ratings without comment)

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