This easy classic potato salad recipe is the perfect summer BBQ addition. This side dish comes together easily and is loved by all potato salad lovers!
I’ve had my fair share of potato salads, to be honest, I just love potatoes in all forms, haha! This classic potato salad is the perfect addition to your summer grill-outs. I made it to go with our fourth of July BBQ it went perfect with our Gas Grilled Pork Ribs + Paleo Rub. I love the creamy texture and incredible flavor in this potato salad. So let’s get started with this recipe, shall we!
So eggs in a potato salad, there is a split decision here amongst the foodie scene. Personally I love the eggs in potato salad, I grew up eating it this way. But to each there own, you could easily love them out!
What’s in Potato Salad
This Classic Potato Salad recipe has been made so many times I don’t even look at the recipe anymore! This is my sister’s favorite, it tastes just like the one my mom used to make us as kids, so creamy and flavorful!
Ingredients
- 6-7 medium russet potatoes
- 4 hard-boiled eggs
- 1/4 cup diced red onion ( white works well too)
- 2 celery stalks diced
- 2 tbsp fresh dill
- 3/4 cup mayo
- 2 tsp white vinegar
- 2 tsp yellow mustard
- 2 dill pickles, diced
Recipes that go with Classic Potato Salad
- Juicy Indoor Burgers + Sauce
- Easy Hawaiian Chicken
- Easy Tri Tip in the Oven
- Gas Grilled Pork Ribs + Paleo Rub
Classic Potato Salad
This easy classic potato salad recipe is the perfect summer BBQ addition. This side dish comes together easily and is loved by all potato salad lovers!
Ingredients
- 6-7 medium russet potatoes, about 2 1/2 pounds
- 4 hard-boiled eggs, peeled
- 1/4 cup diced red onion ( white works well too)Â
- 2 celery stalks diced
- 2 tbsp fresh dill Â
- 3/4 cup mayo
- 2 tsp white vinegar
- 2 tsp yellow mustard
- 2 dill pickles, diced
- salt and peper to taste
Instructions
- Bring a large pot of cold water to a boil. Add in potatoes and let cook for 20-25 minutes. You should be able to poke a fork through the potatoes. Drain potatoes and let cool.
- Cut potatoes into 1/2 inch pieces and transfer to a large mixing bowl. Add vinegar to the potatoes and give it a quick stir. Place potatoes in the fridge for 10 minutes to continue cooling.
- Add the celery, pickles, onion, dill, to your potatoes. Chop the hard-boiled eggs and add them to the potato mixture.
- In a medium bowl add the mayo, mustard, salt, and pepper. Mix till combined.
- Pour mayo mixture into the potato mixture. Taste and season with more salt and pepper if desired. Chill in the fridge till serving time, enjoy!
