Over the years, this classic potato salad has become our favorite. The recipe is a mixture of the many potato salads found here on site and is perfect for summer barbecues, gala dinners, and weekend dinners year-round.
We love serving classic potato salad alongside Filthy Burgers or Hot Dog Bar for a classic summer barbecue side dish.
However, potato salad also appears regularly on our dinner table along with Herb Rubbed Pork Roast, Southwest Chicken Legs or Glazed Meatloaf.
Traditional potato salads are filled with lots of hard-boiled eggs, pungent pickles, and olives. I really like using dill pickles (as opposed to chopped pickles) for potato salads.
This allows the wonderful dill flavor to blend beautifully throughout the salad.
There are countless variations on potato salad dressing and I enjoy the mayonnaise sauce better. While my family enjoys a pinch of mustard in the mix (and often none at all) feel free to top up the mustard here to your liking.
If you enjoy the mustard flavor prevalent in potato salad, you can increase the mustard by up to a quarter cup without changing the salad too much.
Classic Potato Salad ingredients
We’ve taken some inspiration from all of our favorite recipes to make the best potato salad ever.
Lots of boiled eggs, olives, pickles, and green onions add a lot of deliciousness. This is a classic favorite potato salad and they work beautifully together.
Paired with a tangy creamy dressing and plenty of spice for flavor, this salad pairs well with grilled chicken, steak, or ribs.
For something a little different, serve a scoop of Potato Salad alongside the New Orleans Style Gumbo. Our friend Michelle introduced my family to this mix when I was a little girl and it was unbelievable.
Honestly, is there one meal that isn’t better prepared with a scoop of potato salad on your plate?
Potato salad recipes
You can use any potatoes you like to make a potato salad. However, I love Yukon Gold’s thin-skinned potato.
There is no need to peel the golden potatoes and they still have a good texture for the salad. If you decide to use red or yeast potatoes, you will need to peel the potatoes for best results.
There are endless and delicious variations of homemade potato salad!
Fresh and fresh lemon dill potato salad, spicy chollula potato salad, antipasti potato salad, mexican street potato salad, deviled egg potato salad, all of these popular potato salads.
Have you tried roasted potato salad? You can serve roasted potato salad cold, warm, or at room temperature – it is delicious no matter how you serve it.
Classic potato salad instructions
- Put the potatoes in a large saucepan and cover with water. Boil over high heat until fork softens, about 9-10 minutes. Drain under cold water and set aside.
- Combine mayonnaise, mustard, dill relish, dill, smoked paprika, salt, and pepper in a large mixing bowl. Stir until smooth.
- Add the potatoes, eggs, olives, and green onions to the bowl. Stir the mixture well.
- Stir until combined. Serve immediately or refrigerate until ready to serve.
You can use any potatoes you like to make this potato salad. However, I love Yukon Gold’s thin-skinned potatoes. There is no need to peel them and they still have a good texture for a salad. If you decide to use a red or yeast potato, you’ll want to peel the potatoes for best results.