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

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Prep Time: 10

Cook Time: 12

Chill Time: 30

Total Time: 52

Servings

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.

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