You’re gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic!
I’ve been making this classic recipe for yummy, old-fashioned Potato Salad for over 30 years now! We have it for BBQ’s, potlucks and picnics, and my family and friends always end up wanting more (including “to go” containers for our grown sons)!
When I was growing up, I didn’t like potato salad. My Mom (who is a fantastic cook) made hers with LOTS of sweet pickle relish, red onions and mustard, and I just didn’t enjoy it (sorry, Mom)!
How I Got This Recipe
Well, many years ago, a friend of mine named Judy made potato salad for a baby shower I was the guest of honor at, and I LOVED it!
I asked her what her “secret” was. She told me she used Claussen Dill Pickles, because they are refrigerated and have the “best” crunch factor! Who knew?
Well, trust me… I don’t owe my allegiance to any particular pickle company, BUT… I gotta tell ya, she was on to something. I went home and began experimenting with my own version of potato salad (including those DILL pickles).
Eventually I came up with a winner recipe, and have been making potato salad this way ever since! After making this salad hundreds of times over the past 30 years, I finally decided to post it on my blog. Here’s how to make it.
How To Make Old-Fashioned Potato Salad
Boil the Russet potatoes (with the skin on), until they are fork-tender. You will need to do this in a LARGE saucepan.
Hint: See my note section in the printable recipe for a time-saver to cook hard-boiled eggs for the recipe in the same pan with the potatoes.
Drain the cooked potatoes, slightly cool, then peel and cube. Place potato cubes in a large enough bowl to mix up the potato salad.
Slice the green onions, chop Claussen pickles, and chop up 2 of the 3 hard-boiled eggs. Add these ingredients to the potato chunks in the bowl.
In a separate bowl, combine mayonnaise, a small bit of prepared yellow mustard, several Tablespoons of the pickle juice (straight from the jar!), and a bit of salt and pepper.
This will be the dressing for the potato salad. Pretty easy to make, right?
Mix The Potato Salad
Pour “dressing” mixture over potatoes. Stir gently to fully combine all ingredients. If necessary, add additional mayonnaise.
The amount of mayonnaise needed will vary, depending on the quantity and size of the potatoes used for this potato salad. You can always add more after stirring, if necessary.
You don’t want the potato salad dry. You definitely do not want it swimming in mayo, either!
Once the potato salad is completely combined, taste it to see if you need a bit more salt and/or pepper, and season to taste.
When you have it seasoned just the way you like it, transfer the potato salad into a large serving bowl.
Garnish The Potato Salad
I use this contraption to thinly slice a hard-boiled egg for garnishing the salad (optional). This device sure makes it easy to cut a hard boiled egg into beautiful, even slices!
It thinly slices the egg for me, without making a mess! If you do not have something like this, carefully cut thin slices with a very sharp knife!
Garnish, Refrigerate, Then Serve!
Place the egg slices on top of potato salad. Garnish with a few more green onion slices (the green part) OR chopped parsley. Sprinkle the top with paprika, and that’s it!
Cover the potato salad with plastic wrap. Refrigerate for 5-6 hours before serving, for best flavor (and chill factor!).
That’s how I make this classic homemade potato salad. It really is quite inexpensive to prepare, and is always enjoyed at family get togethers.
For me, it’s always a hoot to see just how much of this potato salad our two grown sons can pile on their plates! Ha Ha. I say “Have a little hamburger with that potato salad!”
Hope you will find time this summer to give this great potato salad recipe a try! We absolutely LOVE it!
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↓↓ PRINTABLE RECIPE BELOW ↓↓
- 5 large "baker" sized russet potatoes (or 8-9 small potatoes)
- 2 green onions , sliced (green and white parts)
- 4 Claussen dill pickle spears (or 1 LARGE Claussen whole dill), chopped
- 3 hard boiled eggs (chop 2 of them, reserve 1 for garnish, if desired)
- 5 HEAPING Tablespoons mayonnaise (really big heapings-start with this-add more if necessary)
- 1/2 teaspoon prepared yellow mustard
- 3 Tablespoons pickle juice (straight from the jar!)
- Salt and black pepper , to taste
- Use 1 reserved hard-boiled egg , thinly sliced
- Additional sliced green onions (green part) OR chopped fresh parsley
- Paprika (to lightly sprinkle on top of salad)
- Boil potatoes (with skin on) until fork tender (time will vary depending on size of potatoes). It will typically take between 35 and 50 minutes. If done, you should be able to insert a knife blade into the potato with no problem. When done, drain, and peel potatoes. Once cool, cut potatoes into chunks and place into large bowl.
- Slice green onions and chop dill pickle spears. Add to potatoes. Chop 2 of the 3 hard boiled eggs, and add to potatoes.
- Mix up "dressing" for salad in a separate bowl, by mixing mayonnaise, mustard, pickle juice, and salt and pepper (start with 1/2 teaspoon salt/pepper).
- Pour the "dressing" over the potato mixture. Stir gently to fully combine ingredients. If more "moisture" is needed, add more mayonnaise and continue stirring until fully coated. (amount of "dressing" and additional mayo will vary, due to amount and size of potatoes used).
- Taste test. Add more salt/pepper, if needed. (I usually end up adding a bit more salt).
- Place potato salad into serving bowl. Garnish top with thin slices of hard-boiled egg, then add additional sliced green onion (the green part) OR chopped fresh parsley. Lightly sprinkle with paprika.
- Refrigerate for 5-6 hours (for BEST flavor and "chill" factor); Serve, and enjoy!
To save time, I boil the eggs in the same saucepan while I cook the potatoes! Usually takes them about 23 minutes when added to boiling water with all the potatoes. I take eggs out when done, and finish cooking potatoes! (one less pan!)
Here’s one more to pin on your Pinterest boards!