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+ servings

Easy Classic Potato Salad

Super creamy and fresh potato salad that is perfect for any picnic or BBQ!
Course Side Dish
Cuisine American
Keyword bbq, creamy, dill, eggs, mustard
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $8


  • 4-5 Large Russet Potatoes
  • 8 Boiled Large Eggs Peeled
  • 3 Scallions Thinly Sliced
  • 2 Celery Ribs Finely Diced
  • 1 1/2 Cups Mayonnaise
  • 1 TBSP Mustard
  • 1/3 Cup Dill Pickle Juice
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Pepper
  • 1 TBSP Fresh Dill Chopped, Optional


  • Place potatoes in a large pot and cover with water. If the potatoes are really large, cut them half.
  • Bring to a boil, then reduce to medium high heat. Cook for 18-20 minutes or until a knife inserted in the center slides out.
  • Remove potatoes and transfer to a plate to let cool for 10 minutes.
  • Peel and remove potato skins. Cut into cubes and place into a large bowl.
  • Rough chop eggs and add them to the potatoes.
  • In a large bowl mix together mayonnaise, mustard, pickle juice, diced celery, sliced scallions, chopped dill, salt and pepper.
  • Pour dressing over potatoes and eggs and gently toss to coat.
  • Garnish with a little sprinkling of chopped dill.
  • Cover and chill for 1 hour before serving.