Best Potato Salad Recipe
By Sophia Reed
This potato salad recipe is a family favorite, known for its creamy texture and flavorful combination. Made with Yukon Gold or Russet potatoes, hard-boiled eggs, and a dressing that features mayonnaise, mustard, and the secret ingredient of pickle juice, this dish is perfect for summer gatherings and barbecues. Its cool and tangy profile is sure to please everyone, even those who are not typically fans of potato salad. Serve it chilled for the best flavor experience.
Ingredients
- •10 pounds potatoes (washed, or 10-12 potatoes)
- •6 eggs (6-7)
- •1 can black olives (2.25 ounces, diced)
- •3 baby dill pickles (diced, 3-4)
- •0.25 cup pickle juice
- •2 cups mayonnaise
- •1 tablespoon mustard (yellow or Dijon)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Place potatoes in a large pot, cover with water, and bring to a rolling boil over high heat.
- 2
Boil potatoes for 40–45 minutes or until tender (a fork should easily pierce a potato).
- 3
While potatoes are cooking, fill a medium pot with enough water to cover eggs and bring to a boil over medium-high heat.
- 4
Gently lower eggs into the water using a strainer ladle.
- 5
Turn the heat down and simmer for 15 minutes.
- 6
Once done, transfer eggs to an ice bath for 5 minutes, then peel and set aside.
- 7
Let potatoes cool, then peel off skins and cube potatoes into ¾-inch pieces.
- 8
Place potato chunks in a large bowl.
- 9
Cube eggs and add to the bowl.
- 10
Add olives, diced pickles, and pickle juice and mix.
- 11
Add mayonnaise, mustard, salt, and pepper and mix well.
- 12
Stir in any other desired mix-ins and refrigerate until ready to serve.
Nutrition (per serving)
Calories
290
Protein
3g
Fat
30g
Carbs
1g
