A Classic Potato Salad recipe filled with eggs, potatoes, pickles, and plenty of flavor to take to your next potluck or BBQ.
Is there any better side dish to take to a BBQ than the classic Potato Salad? I’d like to think not, after all Potato Salad is easy to make and the pay out is a huge bowl that can feed a crowd. This one is always a big hit for me and takes me back to my childhood when my mom would make it for light dinners during the hot summer months. Which is still something I enjoy doing to this day when I know the days will be busy, hot, and I just wont feel like cooking. Hey, we all have our days right?
I asked my Mom for her Potato Salad recipe several years ago to get a response something like ” Oh I just throw a bunch of potatoes, eggs, pickles…” and the list continued. I shouldn’t have been surprised my Mom taught me to cook by eye and taste, it’s still the way I cook to this day at home, so I was fairly confident I could turn out something good and I think I did the recipe justice with this one. Though I did leave out the onions because I honestly really dislike raw onion and instead just put a little onion powder in because you do need the flavor. If you’re not opposed to onion you’re more then welcome to thinly dice up a medium onion and omit the onion powder.
This Potato Salad is so easy the hardest parts are peeling the hard-boiled eggs and the potatoes. My best advice for peeling hard-boiled eggs is to get someone else to do it lol. That’s the perks of being in charge of the kitchen in your house. You get to assign out all the prep tasks you can’t stand, right? That’s how it always works in my house at least.
Really though I like to run cold water over them right after draining them and let them cool a little. You want the white part to start firming up but have the eggs still be warm, above room temperature. Also try to make sure you are under the thin membrane found under the eggshell, if you’re under that the shells usually just come off once you get to the right temperature. I also heard using older eggs can help, but have yet to test the theory myself. You don’t have to worry about having pretty eggs here thankfully since you’ll just chop them up so don’t stress about it too much.
The other part I will touch on is to try to remember to mix your Potato Salad well but gently. It’s very easy to turn Potato Salad into Potato Mush and no one wants that. Which is why I recommend mixing all the condiments and seasonings in a separate bowl first, then dumping that over everything else. That’s really it though this recipe is just boiling, chopping, peeling, and mixing. So next time you need to make something to take to a BBQ give this one a try.
Classic Potato Salad
I love to include green onions for topping so make sure to pick some up if you’d like to do the same. Find the full recipe below.
- 5 lbs yukon gold potatoes
- 8 hard-boiled eggs, chopped
- 1 cup pickles, diced (about 3 average size pickles)
- 1 cup mayo
- 1 Tbsp mustard
- 1 Tbsp pickle juice
- ¼ tsp smoked paprika
- ½ tsp onion powder
- Salt and Pepper to taste
- Peel and chop your potatoes into bite sized pieces
- Place into a large pot of water with a few pinches of salt
- Bring water to boil and boil till potatoes are fork tender. Soft all the way through but still slightly firm about 20 mins
- Drain and set aside when they are done
- Chop your pickles and eggs if needed
- In a small bowl mix the mayo, mustard, pickle juice, smoked paprika, onion powder, salt and pepper
- Add everything to a large mixing bowl and stir to combine
- Refrigerate overnight or until chilled