Easy Potato Salad with Eggs and Pickles

Here’s my go-to potato salad recipe, with perfectly boiled eggs, crunchy pickles, and a creamy mayo dressing that brings everything together. It’s the kind of side dish that disappears fast at backyard gatherings.

This potato salad has been my family’s summer picnic staple for years. I always make a big batch because everyone wants to take some home, and honestly, it tastes even better the next day straight from the fridge.

What Kind of Potatoes Should I Use?

For potato salad, waxy potatoes are definitely the way to go since they hold their shape well after cooking and don’t turn mushy. Red potatoes, Yukon Golds, or white potatoes are all excellent choices – they have a creamy, firm texture that’s perfect for this dish. These varieties also have thin skins that you can leave on if you prefer, which adds nice color and extra nutrition to your salad. Just make sure to choose potatoes that are similar in size so they’ll cook evenly, and avoid russet potatoes since they tend to fall apart and become too starchy when boiled.

Options for Substitutions

This classic potato salad recipe is pretty adaptable – here’s what you can switch up:

• Waxy potatoes: While waxy potatoes are best since they hold their shape after cooking, you can use russet potatoes in a pinch – just be extra gentle when mixing to prevent them from getting mushy.
• Mayonnaise: Not a mayo fan? Try using half mayo and half Greek yogurt, or go for all Greek yogurt for a tangier, lighter version. Sour cream works too, though it will make the salad a bit more rich.
• Dill pickles: Sweet pickles can replace dill pickles if that’s what you have – just skip the extra pickle brine since they’re sweeter. You could also use chopped cucumber with extra lemon juice and some fresh dill.
• Black olives: Feel free to skip the olives if you’re not a fan, or swap them with chopped celery or red onions for some crunch. Green olives work too for a different flavor.
• Pickle brine: If you don’t have pickle juice, you can use apple cider vinegar or white vinegar instead – just start with half the amount since vinegar is stronger.
• Yellow mustard: Dijon mustard makes a good swap for yellow mustard, or try whole grain mustard for extra texture. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them after 15 minutes of boiling to catch them at just the right moment. Getting the seasoning right is crucial, so remember to generously salt the cooking water (it should taste like sea water) and season the potatoes while they’re still warm, as they’ll absorb the flavors much better this way. Another common error is mixing the salad while the potatoes are still hot, which can make the mayonnaise greasy and separate – instead, let them cool to room temperature first, then fold in your dressing gently to keep the potatoes from breaking apart. For the best texture and flavor development, make this salad at least 2 hours before serving (or even the day before), as this allows the flavors to meld together perfectly.

What to Serve With Potato Salad?

This creamy potato salad is a classic picnic and barbecue side dish that pairs perfectly with all your favorite grilled meats. Try serving it alongside burgers, hot dogs, or grilled chicken for a casual summer meal that everyone will love. For a cookout spread, you can add some corn on the cob, coleslaw, or a simple green salad to round out the menu. If you’re going the indoor route, it’s also great next to a sandwich or some crispy fried chicken – the tangy pickles and creamy dressing in the potato salad complement these dishes really well.

Storage Instructions

Keep Fresh: This potato salad tastes even better after the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 4 days. Just give it a quick stir before serving since the dressing might settle a bit at the bottom.

Make Ahead: Want to prep this in advance for a party? You can make it up to 24 hours before serving. In fact, I recommend making it the day before – it gives all those yummy flavors time to develop and blend together. Just keep it covered in the fridge until you’re ready to serve.

Food Safety Tip: Since this salad contains mayonnaise and eggs, don’t leave it sitting out at room temperature for more than 2 hours (or 1 hour if it’s a hot day above 90°F). When serving at a picnic or BBQ, try nestling your serving bowl in a larger bowl filled with ice to keep it cool.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 60-70 g

Ingredients

• 4 waxy potatoes (yellow, red, or white)
• 3 hard-boiled eggs
• 1/2 cup diced dill pickle (1 large)
• 1/2 cup sliced black olives
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon pickle brine
• 1/2 tablespoon lemon juice
• 1/4 teaspoon kosher salt (plus additional for cooking)
• 1/4 teaspoon black pepper

Step 1: Prepare and Cook the Eggs

If your eggs are not yet cooked, begin by steaming or hard-boiling them.

Once cooked, transfer the eggs to an ice bath to cool completely.

Once cooled, peel them and dice into small pieces.

Step 2: Cook the Potatoes

Take your potatoes and dice them uniformly for even cooking.

Place the diced potatoes into a pot and cover them with cold water.

Add several large pinches of salt to the water.

Bring the pot to a boil and cook the potatoes until they are tender.

Refer to any additional notes for specific cooking tips if necessary.

Step 3: Prepare Other Ingredients

While the potatoes are cooking, dice the pickles and olives.

Gather any other remaining ingredients you’ll be using in the salad.

Step 4: Cool and Combine Ingredients

Once the potatoes are tender, drain them well and spread them onto a baking sheet to cool completely.

After they have cooled, transfer the potatoes to a large mixing bowl and add the diced hard-cooked eggs, olives, and pickles.

Step 5: Make the Dressing and Finish the Salad

In the bowl with the potatoes and other ingredients, add the mayonnaise, mustard, lemon juice, salt, pepper, and pickle juice.

Gently fold the mixture until everything is well coated and combined in a creamy dressing.

Taste the salad and adjust the seasoning with additional salt and pepper if needed.

Step 6: Chill and Serve

Once the salad is well-mixed and seasoned to your liking, cover the bowl and refrigerate it to allow the flavors to meld together.

Serve the potato salad cold, garnished with fresh chopped chives and/or fresh cracked black pepper for an added pop of flavor.