Classic Creamy Potato Salad Recipe for Picnics and BBQs

If you’re searching for the best potato salad recipe, this is it. Our 5-star family recipe was passed down from our mom and is the one we make again and again — and the one we’re always asked to share.

What makes this potato salad stand out? It’s creamy, full of flavor, and even people who usually avoid potato salad love it. The combination of mayonnaise, a touch of yellow mustard, and a secret boost of pickle juice gives it a bright, irresistible tang.

It’s simple to prepare. Boiling the potatoes and eggs takes the most time, but it’s straightforward. Once those are cooked, assembly is quick. This potato salad is our go-to side dish for BBQs and summer gatherings.

Why you’ll love it:

Perfect summer side. Cool, creamy, and crowd-pleasing for any party.
Make-ahead friendly. The flavors improve after resting, so you can prepare it in advance.
A family favorite. This tried-and-true recipe has been enjoyed for generations.

Potato Salad Recipe Ingredients

Potatoes (10–12, or one 5-pound bag, washed): The hearty base that soaks up the dressing. Yukon Gold hold their shape best; Russets yield a softer texture.
Eggs (6–7): Add richness and the classic potato-salad texture. Use uncracked eggs. See our tips for boiling eggs.
Black olives (1 can, about 2.25 oz, diced): Provide salty contrast and color.
Baby dill pickles (3–4, diced): Add crunch and tang.
Pickle juice (1/4 cup): The secret ingredient that brightens the whole salad.
Mayonnaise (2 cups): Creates the creamy dressing—adjust amount to taste.
Mustard (1 tablespoon): A little brightness; regular yellow mustard or Dijon both work.
Salt and pepper (to taste): Balance and enhance the flavors.
Optional add-ins: Paprika for garnish, chopped celery for crunch, bacon bits for smoky flavor, or extra Dijon for more tang.

How to Make Potato Salad

Boiled and peeled potatoes for potato salad.

Potatoes: Place whole potatoes in a large pot, cover with water, and bring to a rolling boil. Cook 40–45 minutes or until a fork slides through easily. Drain and let cool.

Eggs: While the potatoes cook, bring a medium pot of water to a boil. Lower eggs gently into the water, reduce heat, and simmer for 15 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and set aside.

Best potato salad recipe ingredients in a blue bowl.

Assemble: Let potatoes cool enough to handle, peel them, and cut into roughly 3/4-inch cubes. It’s fine if some pieces fall apart—this adds texture. Put potatoes in a large bowl.

Cube the eggs and add them to the bowl.
Stir in diced olives, diced pickles, and the pickle juice.
Add mayonnaise, mustard, salt, and pepper, mixing until combined. Adjust mayonnaise for your preferred creaminess.
Add any optional mix-ins, then refrigerate until chilled and ready to serve.

Kristyn’s Recipe Tips

For easier peeling, use the easy-peel method when boiling eggs. Eggs can also be cooked in the same pot as the potatoes; follow the steps in the FAQ for timing.
Choose Yukon Gold for firmer potato cubes or Russets for a softer, creamier result.
Let potatoes cool slightly before mixing, and avoid overmixing to preserve some texture.
Chill the salad before serving so the flavors meld; it’s even better the next day.
Keep potato salad refrigerated and don’t leave it at room temperature more than 2 hours (1 hour if above 90°F).
Garnish with a dusting of paprika for a classic finish.

A best potato salad recipe topped with sliced olives.

5 from 36 votes

Homemade Potato Salad

By: Kristyn Merkley

A simple, flavor-packed family recipe that’s perfect for parties and potlucks.

Servings: 12

Prep: 10

Cook: 45

Total: 55

Video

Ingredients

10-12 potatoes, or one 5-pound bag, washed
6-7 eggs
1 (2.25-ounce) can black olives, diced
3-4 baby dill pickles, diced
¼ cup pickle juice
2 cups mayonnaise
1 tablespoon mustard
salt and pepper, to taste

Optional

Paprika, chopped celery, bacon bits, Dijon mustard

Instructions

Place potatoes in a large pot and cover with water. Bring to a rolling boil over high heat and cook 40–45 minutes or until tender.
While potatoes cook, boil eggs: cover eggs with water in a medium pot, bring to a boil, lower heat, and simmer 15 minutes. Move eggs to an ice bath for 5 minutes, then peel.
Let potatoes cool slightly, peel, and cube into ¾-inch pieces. Place in a large bowl.
Cube eggs and add to the bowl.
Stir in olives, diced pickles, and pickle juice.
Add mayonnaise, mustard, salt, and pepper. Mix well and adjust mayonnaise to your preferred creaminess.
Fold in any optional mix-ins, refrigerate until chilled, and serve.

Notes

Recipe tips.

Eggs can be made with an easy-peel method; they can also cook in the same pot as the potatoes—see the FAQ for timing.
Use Yukon Gold for firmer potato pieces or Russets for a softer salad.
Cool potatoes slightly before mixing to avoid excess mush.
Do not overmix to retain texture.
Chilling the salad helps the flavors meld—making it 18–24 hours ahead works well.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Garnish with paprika if desired.

Make ahead of time. Preparing this a day ahead and refrigerating helps the flavors develop.

Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1, Calories: 290kcal, Carbohydrates: 1g, Protein: 3g, Fat: 30g

Nutrition information is an approximation.

Recipe FAQ

Can I boil the eggs with the potatoes?

Yes. Place potatoes on the bottom of the pot, set uncracked eggs on top, and add water to cover by 1–2 inches. Bring to a boil, then reduce heat. Remove eggs after about 6–7 minutes and continue boiling the potatoes until tender (about 35 more minutes).

Make ahead of time?

We recommend making the salad ahead, covering it, and refrigerating for 18–24 hours for best flavor.

How to store?

Store leftovers in an airtight container in the refrigerator for up to 5 days.