Creamy, flavorful, and loaded with tender potatoes, crunchy vegetables, and perfectly cooked eggs, this classic potato salad is an easy side dish for family dinners, picnics, barbecues, and holidays.
Ingredients
- 2 pounds potatoes, peeled and cubed
- 4 large eggs
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- ¼ cup finely chopped red onion
- ¼ cup chopped celery
- ¼ cup chopped pickles or sweet pickle relish
- 1–2 green onions, sliced
- 1 tablespoon pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step Instructions
1. Cook the potatoes
Place the cubed potatoes in a large pot and cover them with cold water. Add a little salt and bring to a boil. Cook for about 8–12 minutes, or until the potatoes are tender but still hold their shape.
2. Drain and cool
Drain the potatoes thoroughly and allow them to cool for several minutes. Avoid overcooking them, or the salad can become mushy.
3. Boil the eggs
Place the eggs in a saucepan and cover with water. Bring to a boil, then cook for about 10–11 minutes. Transfer them to ice-cold water, let them cool, then peel and chop.
4. Prepare the dressing
In a bowl, combine the mayonnaise, mustard, pickle juice, garlic powder, salt, and black pepper. Stir until smooth and creamy.
5. Add the vegetables
Add the chopped red onion, celery, pickles or relish, and green onions to the dressing. Mix well.
6. Combine everything
Place the cooled potatoes and chopped eggs in a large bowl. Pour the dressing over them and gently fold everything together until the potatoes are evenly coated.
7. Add the finishing touches
Sprinkle with paprika and fresh parsley. Taste and adjust the salt or pepper if needed.
8. Chill before serving
Cover and refrigerate for at least 1–2 hours before serving. This gives the flavors time to blend and makes the salad even more delicious.
Serve chilled alongside grilled meats, burgers, sandwiches, or your favorite barbecue dishes.
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