Best Potato Salad Recipe
By Isabella Quinn
Prep
10 min
Cook
45 min
Total
55 min
Servings
12
This potato salad recipe is a favorite in my family because it's creamy and delicious. Yukon Gold and Russet potatoes, hard-boiled eggs, and a dressing made with mayonnaise, mustard, and pickle juice are used in this potato salad recipe. It's a good recipe for summer barbecues and other outdoor gatherings. Even those who don't normally enjoy potato salad like the cool, tangy flavor of this potato salad. Cold potato salad is particularly enjoyable.
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)
- •¼ 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)
290
Calories
3g
Protein
30g
Fat
1g
Carbs
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