107 Ratings
  • 5 Rating Star 56
  • 1 Rating Star 15
  • 4 Rating Star 14
  • 2 Rating Star 7
  • 3 Rating Star 6
  • 0 Rating Star 9

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.

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Ingredients

  • 2 pounds red and/or yellow new potatoes, quartered

  • ¼ teaspoon salt

  • 1 ¼ cups 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.

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  • 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.

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  • To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

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  • Makes 12 side-dish servings.

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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

Nutrition Facts

277 calories, 21 g fat (4 g saturated fat, 10 g polyunsaturated fat, 6 g monounsaturated fat), 120 mg cholesterol, 337 mg sodium, 18 g carbohydrates, 2 g fiber, 1 g sugar, 5 g protein.

Reviews (9)

Most helpful positive review

07/02/2013
I have made my potato salad this way and it is so good, so I am told! But I use half mayo and half sour cream. And yes, toss the potatoes when warm. Can't wait to make this again.

Most helpful critical review

07/02/2013
I have made my potato salad this way and it is so good, so I am told! But I use half mayo and half sour cream. And yes, toss the potatoes when warm. Can't wait to make this again.
107 Ratings
  • 5 Rating Star 56
  • 1 Rating Star 15
  • 4 Rating Star 14
  • 2 Rating Star 7
  • 3 Rating Star 6
  • 0 Rating Star 9
07/02/2013
I have made my potato salad this way and it is so good, so I am told! But I use half mayo and half sour cream. And yes, toss the potatoes when warm. Can't wait to make this again.
08/19/2015
Fantastic basic potato salad recipe. Love it. You can add a drizzle of red wine vinegar for a little tang, or boost the amount of mustard (plus, I prefer coarsely/freshly ground black pepper). Don't be afraid to try some new things to get the flavors you want. It's definitely a summer go-to for my family.
04/22/2013
Potato salad has to be the summer dish that is most personal!! We all swear that our mother's recipe (or ours) is the perfect one. This one comes close, but my perfect potato salad (my mom's recipe, natch) has regular old garden cucumber in it too-even the seeds; they add a cool texture. --And a couple of 'secret ingredients"-- :-) Oh- tossing the warm potatoes with the dressing is a must!
08/26/2013
add sliced black olives...mmmm!
02/28/2013
This is fabulous. I no longer follow the recipe exactly, but people request my potato salad, and it's based on this recipe. I omit the celery and use less onion and only sweet onion, so it doesn't get strong. Also be sure to toss the potatoes with the dressing when they are still very warm so that they absorb it.
06/15/2018
This is my GO TO Potato Salad! I have tried many other combinations, and have enjoyed many! When I want comfort potato salad, this is it! Always with sweet pickle and some of the juice!!!raf
07/13/2015
Bland, bland, bland. It really needs the add-ins others have suggested.
08/11/2014
My Grandma's recipe added some chopped red radishes along with the cucumber and celery.
05/21/2016
Can someone discuss how to SAFELY take this to a potluck or cookout? We had a lot of people sickened in Ohio last year from eating potato salad at a cookout.