The Best Classic Potato Salad
Prep time
Cook time
Total time
Bring your A game to summer potlucks and barbecues with this creamy and delicious Classic Potato Salad. It's got just the right amount of tang and crunch with dill pickles and chunks of celery. You'll love it!
Recipe type: Potato Salad
Cuisine: Potluck/Barbecue
Serves: 16
  • 5 lbs russet potatoes, peeled and quartered
  • 4 tsp salt, or how ever much it takes to make your potato water taste like sea water
  • 10 hard boiled eggs, chop 8 to mix in the salad, reserve two to slice and put on top when ready to serve.
  • 3 stalks celery, sliced
  • 1 cup sliced baby dill pickles, I like to make it a heaping cup cause I love pickles
  • ¼ cup yellow onion, finely diced
  • 2-3 tbsp dry parsley
  • Sauce Recipe
  • 1 cup mayonnaise
  • ⅓-1/2 cup pickle juice
  • 1 tbsp dried onion flakes
  • 2 tsp sugar
  • 1 tsp mustard
  • salt and pepper to taste
  1. Put cut up potatoes in a large pot. Cover with water (water line should be an inch above the potatoes) add 4 tsp salt, bring to a boil turn down slightly and continue to boil potatoes for 15-20 minutes or until fork tender. Drain and allow to cool. When cooled, dice potatoes and place them in a large mixing bowl. Salt and pepper the potatoes.
  2. Add chopped eggs, sliced celery, diced onion, sliced pickles, and dried parsley flakes.
  3. In a small mixing bowl make sauce by combining mayonnaise, pickle juice, dried onion flakes, sugar and mustard. Whisk together and poor over the potato mixture in the large mixing bowl.
  4. Stir well until everything is completely mixed. Take a bite, add salt to taste if needed Cover and refrigerate over night. When ready to serve, slice the two hard boiled eggs you reserved and arrange on top. Sprinkle with more parsley, and paprika if desired.
  5. Serve and Enjoy!
Recipe by Real Life Dinner at