Recipes and Cooking Classic Potato Salad 3.9 (100) 10 Reviews Bring the dish that everyone loves to your next potluck or picnic: potato salad! The dill pickles mixed into our easy potato salad recipe give this side dish the just-right amount of tang and salt. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Cook Time: 15 mins Chill Time: 6 hrs Total Time: 6 hrs 55 mins Servings: 12 Yield: 12 side-dish servings Jump to Nutrition Facts Ingredients 2 pound red and/or yellow new potatoes, quartered ¼ teaspoon salt 1 ¼ cup mayonnaise or salad dressing 1 tablespoon yellow mustard ½ teaspoon salt ¼ teaspoon black pepper 1 cup thinly sliced celery (2 stalks) ⅓ cup chopped onion (1 small) ½ cup chopped sweet or dill pickles or sweet or dill pickle relish 6 hard-cooked eggs, coarsely chopped Lettuce leaves (optional) Paprika (optional) Directions In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika. Makes 12 side-dish servings. Andy Lyons Herb-Roasted Garlic Potato Salad: Prepare as directed, except use coarse ground mustard in place of the yellow mustard and omit pickles. Preheat oven to 400°F. Cut off the top 1/2 inch of a garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place in a custard cup. Drizzle with 1 teaspoon olive oil. Roast, covered, about 25 minutes or until garlic feels soft when squeezed; cool. Squeeze cloves from bulb into a small bowl, mash with a fork, and stir into dressing. Stir 1 tablespoon snipped fresh chives, parsley, or tarragon into dressing.Nutrition analysis: 243 calories, 5 g protein, 12 g carbohydrate, 20 g total fat (3 g sat. fat), 102 mg cholesterol, 1 g fiber, 1 g total sugar, 4% Vitamin A, 20% Vitamin C, 320 mg sodium, 3% calcium, 5% iron Sour Cream and Dill Potato Salad: Prepare as directed, except reduce mayonnaise or salad dressing to 3/4 cup, use Dijon-style mustard in place of the yellow mustard, and omit pickles. Stir 1/2 cup sour cream and 1 tablespoon snipped fresh dill into dressing. If desired, garnish salad with fresh dill sprigs.Nutrition Analysis: 192 calories, 5 g protein, 11 g carbohydrate, 14 g total fat (3 g sat. fat), 102 mg cholesterol, 1 g fiber, 1 g total sugar, 4% Vitamin A, 19% Vitamin C, 293 mg sodium, 3% calcium, 4% iron Peppercorn Ranch-Chicken Potato Salad: Prepare as directed, except reduce mayonnaise or salad dressing to 3/4 cup and omit yellow mustard, ground black pepper, and pickles. Stir 3/4 cup bottled peppercorn ranch salad dressing and 1/4 teaspoon cracked black pepper into dressing. Stir 2 cups shredded cooked chicken into salad with the potatoes; sprinkle salad with additional cracked black pepper. Nutrition analysis: 284 calories, 11 g protein, 12 g carbohydrate, 21 g total fat (4 g sat. fat), 121 mg cholesterol, 1 g fiber, 2 g total sugar, 4% Vitamin A, 19% Vitamin C, 405 mg sodium, 3% calcium, 6% iron Rate it Print Nutrition Facts (per serving) 277 Calories 21g Fat 18g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 277 % Daily Value * Total Fat 21g 27% Saturated Fat 4g 20% Cholesterol 120mg 40% Sodium 337mg 15% Total Carbohydrate 18g 7% Total Sugars 1g Protein 5g Vitamin C 10mg 50% Calcium 30.3mg 2% Iron 0.7mg 4% Potassium 341mg 7% Folate, total 24.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.