For an extra layer of flavor, consider adding a dash of hot sauce or a pinch of cayenne pepper to the dressing. If you prefer a sweeter potato salad, add a tablespoon of sugar or a drizzle of honey to the dressing. To prevent the potatoes from becoming mushy, avoid overcooking them. They should be tender but still hold their shape. Feel free to experiment with different types of pickles, such as bread and butter pickles or cornichons, to customize the flavor profile. This potato salad can be made a day or two in advance, allowing the flavors to fully develop. Just be sure to store it in an airtight container in the refrigerator.
Best Classic Potato Salad
-
PREP TIME25 mins
-
COOK TIME15 mins
-
TOTAL TIME2 hrs 40 mins
-
SERVING12 People
-
VIEWS48
Dive into a timeless classic with this potato salad, a symphony of creamy, tangy, and subtly sweet notes, reminiscent of cherished family gatherings and sun-drenched barbecues. Enhanced with the perfect briny touch of olives, it’s a comforting and flavorful side dish that complements any meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate37 g
-
Cholesterol72 mg
-
Fiber3 g
-
Protein7 g
-
Saturated Fat4 g
-
Sodium947 mg
-
Sugar2 g
-
Fat18 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a large pot, combine the cubed potatoes, eggs, and 3 teaspoons of salt. Cover with water, ensuring the potatoes are submerged by 2 inches. Bring to a boil over medium-high heat. (Approx. time: 5 minutes)
02 Step
Recipe View Once boiling, reduce the heat and simmer for 9 minutes.
03 Step
Recipe View Remove the eggs with a slotted spoon and immediately plunge them into a bowl of ice water to halt the cooking process. (Approx. time: 2 minutes)
04 Step
Recipe View Continue to cook the potatoes until they are fork-tender, roughly an additional minute. Drain the potatoes thoroughly. (Approx. time: 1 minute)
05 Step
Recipe View Peel and chop the cooled eggs; set aside. (Approx. time: 5 minutes)
06 Step
Recipe View In a large mixing bowl, whisk together the mayonnaise, green onions, celery, pickles, sour cream, mustard, pickle juice, dill, and black pepper. (Approx. time: 3 minutes)
07 Step
Recipe View Gently fold in the cooked potatoes and chopped eggs, being careful not to overmix. Lightly mash some of the potatoes to enhance the creamy texture. Season to taste with salt, adding up to 1 teaspoon more if needed. (Approx. time: 5 minutes)
08 Step
Recipe View Transfer the potato salad to a serving bowl. Sprinkle with paprika and garnish with sliced green olives. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. (Approx. time: 2 hours or overnight)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Kellen Doyle
Jun 13, 2025This is exactly how my grandmother used to make it! The olives are a wonderful touch.
Lincoln Hintz
Apr 8, 2025I've made many potato salads, but this one is truly the best. The addition of spicy sweet pickles is genius.
Chauncey Wyman
Apr 2, 2025I added a bit of Dijon mustard for an extra kick, and it was a hit! Thanks for sharing this wonderful recipe.
Wilson Fisher
Mar 31, 2025This recipe is fantastic! The perfect balance of creamy and tangy. My family loved it!
Josefa Conn
Mar 1, 2025So easy to follow, and the results were amazing. I especially appreciate the tip about not overcooking the potatoes.