Best Classic Potato Salad

Name: Best Classic Potato Salad
Prep time: 25 min
Cook time: 15 min
Total time: 160 min
Ingredients: 5 pounds russet potatoes, peeled; 4 teaspoons kosher salt, divided, or to taste; 4 large eggs; 1 cup mayonnaise; 0.33333334326744 cup sour cream; 3 tablespoons yellow mustard; 5 stalks green onions, sliced (white and green parts); 2 stalks celery, finely chopped; 1 tablespoon chopped fresh dill; 0.5 cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice; 0.75 teaspoon ground black pepper; 0.25 teaspoon ground paprika; 0.25 cup sliced green olives with pimientos

4.6

(12)

11 Reviews

2 Photos

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Recipe by Nicolemcmom

Updated on January 4, 2023

2

Prep Time:

25 mins

Cook Time:

15 mins

Additional Time:

2 hrs

Total Time:

2 hrs 40 mins

Servings:

12

Jump to Nutrition Facts

Ingredients

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Directions

Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
Peel and chop eggs and set aside.
Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

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Cook's Note:

You can use Yukon Gold potatoes instead of russets.

Nutrition Facts (per serving)

330	Calories
18g	Fat
37g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 330
% Daily Value *
Total Fat 18g	23%
Saturated Fat 4g	18%
Cholesterol 72mg	24%
Sodium 947mg	41%
Total Carbohydrate 37g	13%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 7g
Vitamin C 13mg	64%
Calcium 53mg	4%
Iron 2mg	12%
Potassium 874mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.