Classic Potato Salad
Classic Potato Salad loaded with crunchy pickles, celery, and hard boiled eggs, all tossed in a creamy, tangy dressing. The ultimate BBQ side dish that’s ready in about 30 minutes, and way better than anything from the grocery store deli case.
Servings: 8
Calories: 455kcal
Ingredients
- 3 pound potatoes peeled and cut into cubes (I used Yukon Gold potatoes)
- 1 teaspoon salt
- 1½ cups mayonnaise
- 1 tablespoon dijon mustard
- 1 small red onion finely chopped
- 1 tablespoon lemon juice freshly squeezed
- 3 medium dill pickles chopped
- 1 teaspoon paprika
- ¼ cup chives chopped
- 2 stalks celery chopped
- 6 hard boiled eggs peeled and chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Add the cubed potatoes to a large pot and cover with water. Season with the tsp of salt. Bring the water to a boil and cook the potatoes until they are fork tender, should take about 15 minutes. Drain and let the potatoes cool.
- In a large bowl, add the mayonnaise, dijon mustard, red onion, lemon juice, pickles and paprika and stir until well combined. Stir in the chives, celery, hard boiled eggs and season with salt and pepper. Add the potatoes and toss them until well combined. Alternatively, you can add all the ingredients to the bowl and gently toss until well incorporated.
- Refrigerate until ready to serve.
Video
Notes
- Potatoes: Yukon Golds hold up best. Russets = mashed potato salad.
- Pickle Juice: Sneak some into the dressing for extra zing.
- Chill Time: Give it at least an hour in the fridge so the flavors can become best friends.
- Make Ahead: Even tastier the next day. Perfect for prepping before a BBQ.
- Storage: Keeps in the fridge for 3–4 days. Don’t freeze it, it’ll go weird and watery.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 25g | Protein: 10g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 158mg | Sodium: 1010mg | Potassium: 833mg | Fiber: 5g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 22.4mg | Calcium: 91mg | Iron: 6.2mg
