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    Home » Recipes » Potatoes

    Jul 5, 2020 · Modified: May 26, 2023 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Classic Potato Salad

    Jump to Recipe Print Recipe

    You'll love this recipe for Classic Potato Salad. It's the perfect summer side dish. Three special ingredients make this a standout: sour cream, a splash of dill pickle juice and Russian-style dill pickles. All those things, plus unpeeled red potatoes and you have yourself a family favorite right here.

    Some of the links on this page are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is always the same and I only link to and recommend products or ingredients here that I use.

    Potato salad in a bowl.
    Potato salad is best when served the next day so try to give yourself a day's notice on this classic side dish. Photo credit: Paige McCurdy
    Jump to:
    • Ingredients to Have on Hand
    • Top Tips and FAQ
    • How to Boil Eggs
    • Cool the Potatoes
    • Quick Tip
    • Auntie's Favorite
    • More Comfort Food
    • Rate the Recipe
    • More Salad Recipes
    • Recipe
    • Reviews

    Ingredients to Have on Hand

    • Red potatoes
    • Eggs
    • Red onion
    • Celery
    • Mayonaise
    • Mustard
    • Sour cream
    • Dill pickles, Russian style is delicious
    Red potato on the counter
    Start with potatoes of course. Any variety will work nicely. I like to use red potatoes for this classic recipe

    Top Tips and FAQ

    Will another variety of potatoes such as Russets work OK?

    Yes, pretty much any type of fresh potato will work great. I prefer red potatoes for this particular recipe because I like to leave the peels on and the red variety has a thin, light peel.

    I've made this with Russets and it's delicious! But I recommend peeling the potatoes before boiling them if you use that variety.

    I can't find Russian Dill Pickles, are they a "must have" for this recipe?

    Russian dills have a spicy bite and are jarred with garlic, so that variety of pickle adds a bit of zest to the potato salad. Some grocery stores do sell them, but it's more common to find them in speciality food stores.

    This recipe is terrific with any type of dill pickle so by all means use whatever variety is your family's preference.

    Hard boiled eggs in wooden bowl.
    To help save time, hard boil the eggs a day before.

    How to Boil Eggs

    Boiling eggs is a snap. Just place the eggs in a pan and add enough water to cover the eggs completely.

    Bring to a boil and allow to simmer for about a minute. Turn off the heat and cover the pan. Allow the eggs to continue cooking in the hot water for about 15-20 minutes. Next, drain the water and add ice cubes to the pan.

    Once the ice is melted, the eggs should peel easily.

    Diced red potatoes in a pan.
    Dice the red potatoes into serving size pieces. About one inch or less in size. Boil until just barely fork tender and drain.

    Cool the Potatoes

    The potatoes don't need to be completely chilled, but after draining the water off, return the potatoes to the pan and take some of the heat off of them by placing the pan on ice.

    Spread several cups of ice in a separate shallow pan or bowl and place the pan with the cooked potatoes on top of the ice.

    Diced potatoes in a pan setting on top of ice cubes.

    Quick Tip

    If you use Russian style dill pickles dice one of the garlic cloves that you'll find in the bottom of the jar and add it to your potato salad.

    It adds just one more bit of garlicky tang to the sauce.

    Auntie's Favorite

    My Grandma Berk started it all, she made delicious potato salad. It was a staple side dish at any family gathering, often on Sunday afternoons at her house. My Auntie Faye and Auntie Jean also had their unique spin on potato salad. Auntie Faye liked to add a few tablespoons of ranch dressing.

    Potato salad in a bowl on the kitchen counter

    Let me know what you think of this family favorite recipe, oh and be sure to use Idaho potatoes for the best-tasting spuds - in my personal opinion.

    More Comfort Food

    Classic Potato Salad is certainly classic comfort food, and here's another favorite recipe that I think you'll love. Butternut Squash Mac and Cheese! The butternut cheese sauce is silky and creamy and includes seasonings that are light and just a bit nutty. It's an impressive meatless main dish, or a rich side dish.

    Rate the Recipe

    Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

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    Recipe

    Potato salad in a bowl on the kitchen counter

    Classic Potato Salad

    You'll love this old fashioned and perfect summer side dish. Three special ingredients make this a standout: sour cream, a splash of dill pickle juice and Russian style dill pickles. All those things, plus unpeeled red potatoes and you have yourself a family favorite right here.
    5 from 83 votes
    Print Rate Pin Recipe
    Prevent your screen from going dark
    Prep Time: 1 hour hour
    Cook Time: 0 minutes minutes
    Total Time: 8 hours hours
    Servings: 8 -10 people as a side dish
    Calories: 540kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 2 ½ pounds red potatoes with peels
    • 2 teaspoons salt
    • 5 eggs hard boiled
    • ½ medium red onion sliced thin and diced
    • 2 cups mayonaise
    • 2 tablespoons mustard
    • 1 tablespoon sour cream
    • 1 tablespoon Russian-style dill pickle juice or use your favorite dill pickles for the juice
    • 2 or 3 Russian-style dill pickles diced (or your favorite dill pickles)
    • 4 or 5 stalks celery about one cup diced
    • 1 - 2 tablespoons fresh ground pepper
    • 1 tablespoon dried parsley
    • additional parsley and paprika for garnish

    Instructions

    • Rinse and scrub the potatoes, leave the skins on and dice into bite sized pieces.
      Place in a large pot with plenty of water and 2 teaspoon salt. Boil until barely fork tender. Drain and chill.
      Return the drained potatoes to the pot and place on ice to help speed the chilling.
      Once chilled, place the potatoes in a large bowl.
      Dice the hard boiled eggs, red onion, celery and pickles - add to the chilled potatoes.
      Mix mayo, mustard, sour cream, dill pickle juice, pepper and parsley. Blend well and add to the potato, egg, celery and pickles, stir to combine.
      Refrigerate for 24 hours before serving. Garnish with a little parsley and paprika.
    Tried this recipe? Or pin for later.Mention @crinkledcookbook or tag #crinkledcookbook

    Nutrition

    Calories: 540kcalCarbohydrates: 27gProtein: 7gFat: 45gSaturated Fat: 8gCholesterol: 127mgSodium: 1233mgPotassium: 813mgFiber: 4gSugar: 4gVitamin A: 336IUVitamin C: 14mgCalcium: 67mgIron: 2mg

    Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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