Ingredients
- 6-8 medium russet potatoes peeled, diced
- 4-6 large eggs
- 1 large onion chopped
- 2-3 dill pickle spears chopped
- ⅓ to ½ cup mayonnaise
- 2-4 tablespoons yellow mustard
- 2-4 tablespoons distilled white vinegar
- ¼ cup granulated sugar
- Salt to taste
- black pepper to taste
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- Peel and dice the potatoes into bite-size pieces. Place in the saucepan, cover with cold water, and bring to a boil. Add a generous pinch of salt to the water.
- Boil the potatoes for about 15-20 minutes, until fork-tender. Drain the potatoes and let them cool slightly.
- In a separate pot, boil eggs for 12 minutes and then rinse with cold water and let them cool.
- Peel and chop the cooled hard-boiled eggs into small pieces.
- Chop the yellow onion and dill pickle spears into small pieces.
- Add the cooled potatoes to a large mixing bowl. Use a potato masher to break them down somewhat — you want a creamy base with some recognizable pieces, not fully mashed.
- Add the chopped eggs, onion, and pickles to the bowl.
- Add the mayonnaise, mustard, vinegar, and sugar. Stir gently with a long-handled wooden spoon until everything is well combined.
- Taste and season with salt and pepper to your liking.
- Cover and refrigerate for at least 4 hours — overnight is best. The flavors meld and the salad tastes even better the second day.
- Stir gently before serving. Keep cold by setting the serving bowl inside a larger bowl filled with ice if it will sit out at a cookout.
Nutrition
Video
Notes
The sugar is not a typo — a quarter cup balances the tang of the vinegar and mustard and is what makes this potato salad taste old-fashioned and exactly right. Don't skip it.
This salad tastes significantly better the second day. Make it the night before any cookout if you can.
Per USDA guidance, do not let potato salad sit out more than 2 hours at room temperature (1 hour if above 90°F). Keep cold with ice underneath the serving bowl.
For a crowd of 30+, double the recipe but start salt at 1.5x and adjust to taste after chilling.
