Recipes Salad Potato Salad Recipes Best Classic Potato Salad 4.6 (15) 14 Reviews 3 Photos This classic potato salad is the best. Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, it 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 much mayonnaise, with just the right amount of tang! Serve with grilled or smoked meats, it's the perfect side dish. By Nicole McLaughlin Nicole McLaughlin Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit. Allrecipes' editorial guidelines Updated on May 28, 2024 Save Rate Print Share Add Photo 3 3 3 Prep Time: 25 mins Cook Time: 15 mins Additional Time: 2 hrs Total Time: 2 hrs 40 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 5 pounds russet potatoes, peeled 4 large eggs 4 teaspoons kosher salt, or to taste, divided 1 cup mayonnaise 5 stalks green onions, sliced (white and green parts) 2 stalks celery, minced ½ cup chopped spicy sweet dill pickles (such as Wickles) ⅓ cup sour cream 3 tablespoons yellow mustard 1 tablespoon chopped fresh dill 2 teaspoons pickle juice ¾ teaspoon ground black pepper ¼ teaspoon ground paprika ¼ cup sliced green olives with pimientos Directions Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes. Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain. Peel and chop eggs; set aside. Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired. Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight. Dotdash Meredith Food Studios Recipe Tip You can use Yukon Gold potatoes instead of russets. I Made It Print Nutrition Facts (per serving) 330 Calories 18g Fat 37g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 330 % Daily Value * Total Fat 18g 23% Saturated Fat 4g 18% Cholesterol 72mg 24% Sodium 947mg 41% Total Carbohydrate 37g 13% Dietary Fiber 3g 11% Total Sugars 2g Protein 7g 14% Vitamin C 13mg 14% Calcium 53mg 4% Iron 2mg 12% Potassium 874mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.