Best Classic Potato Salad

Name: Best Classic Potato Salad
Prep time: 25 min
Cook time: 15 min
Yield: 12
Ingredients: 5 pounds russet potatoes, peeled; 4 teaspoons kosher salt, divided, or to taste; 4 large eggs; 1 cup mayonnaise; 1/3 cup sour cream; 3 tablespoons yellow mustard; 5 stalks green onions, sliced (white and green parts); 2 stalks celery, finely chopped; 1 tablespoon chopped fresh dill; 1/2 cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice; 3/4 teaspoon ground black pepper; 1/4 teaspoon ground paprika; 1/4 cup sliced green olives with pimientos

⏱️ Ready in 40 min 🥄 Prep 25 min 🔥 Cook 15 min 👥 12 servings 👁️ 14 views

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

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🔗 Recipe adapted from AllRecipes

#Salad #Under 1 Hour #Dinner

📊 At a Glance

Prep 25 min

Cook 15 min

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 330

% Daily Value*

Total Fat 18.3g 23%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 947mg 41%

Total Carbohydrate 36.5g 13%

Dietary Fiber 3g 11%

Total Sugars 1.9g

Protein 6.9g 14%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Cut potatoes into 1 1/2-inch pieces.

Place in a large pot and add water to cover by 2 inches.

Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.

Reduce heat and simmer 9 minutes.

Remove eggs to an ice bath.

Drain potatoes when fork-tender; they may need another minute or so.

Peel and chop eggs and set aside.

Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine.

Stir in potatoes and eggs until well blended, mashing potatoes very slightly.

Check for seasoning and add up to 1 teaspoon salt if desired.

Transfer to a serving bowl, sprinkle with paprika, and garnish with olives.