Best Potato Salad
My grandma's potato salad recipe is seriously SO GOOD! This dish is a summer staple that pairs well with everything from burgers to grilled chicken and makes a great picnic side with sandwiches. So easy to throw together too!
Ingredients
- 8 medium white or Yukon gold potatoes
- 8 hard boiled eggs
- 3/4 cup diced sweet pickles*
- 1 cup mayo**
- 2 tablespoons Dijon mustard***
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- fresh chopped dill and/or paprika, optional for garnish
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Instructions
- Cut the potatoes into quarters and place them in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Bring water to a boil. Cook potatoes for about 15-20 minutes and until fork tender.
- Meanwhile, in a medium bowl mix the sweet pickles, mayo, mustard, sugar, vinegar, and salt & pepper. Stir until smooth. Then chop the eggs and dill.
- Once the potatoes are cooked, drain the water and cool until you can handle them. Remove the loose peels and chop the potatoes into 1/2-inch pieces. It is fine if they are soft and crumbly. Transfer the potatoes to a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs. Taste, and add more salt and pepper as needed.
- Cover the potato salad and refrigerate for at least 2 hours or overnight. Garnish with fresh dill and paprika, if using. This potato salad tastes even better the next day, so if you have time, make in advance. Keep refrigerated in an airtight container for up to one week.
Notes
*To add a bit more sweetness to the salad, you can add a splash of sweet pickle juice too.
**If you prefer, substitute the mayo with Miracle Whip. Or, use half mayo and half Greek yogurt or sour cream.
**Regular mustard is fine to use, but I like Dijon mustard best in this because it has a milder flavor. Photos by Sasha at Eat Love Eats.
**If you prefer, substitute the mayo with Miracle Whip. Or, use half mayo and half Greek yogurt or sour cream.
**Regular mustard is fine to use, but I like Dijon mustard best in this because it has a milder flavor. Photos by Sasha at Eat Love Eats.
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 288mg | Potassium: 402mg | Fiber: 2g | Sugar: 3g | Vitamin A: 194IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 1mg