Description
This Classic American Potato Salad is the perfect creamy, tangy, and crowd-pleasing side dish for picnics, cookouts, and holidays. Made with red potatoes, eggs, mayonnaise, and dill pickles, it’s a timeless potato salad recipe that delivers big flavor and satisfying texture. Ideal for BBQ sides, summer salads, or potluck favorites.
Ingredients
3 pounds red potatoes
1 cup mayonnaise
2 tablespoons yellow mustard
4 hard-boiled eggs, chopped
2 stalks celery, diced
1/2 cup red onion, finely chopped
1/3 cup dill pickles, chopped
2 tablespoons fresh dill, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
Instructions
1. Scrub and cube the red potatoes, then place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain and let cool completely.
2. In a mixing bowl, whisk together mayonnaise, yellow mustard, chopped dill pickles, fresh dill, salt, and pepper to create the dressing.
3. Dice the celery, red onion, and hard-boiled eggs.
4. In a large bowl, gently combine the cooled potatoes, dressing, celery, onion, and eggs using a rubber spatula.
5. Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
6. Before serving, garnish with extra fresh dill, green onions, or a light sprinkle of smoked paprika if desired.
Notes
For best results, don’t overcook the potatoes—aim for fork-tender with the skins intact.
Allow enough chill time before serving so the dressing fully infuses the potatoes.
Mix gently to avoid mashing the potatoes and keep the salad creamy with texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg