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potato salad in a bowl

Creamy Classic Potato Salad

Jana Rae
This creamy potato salad with eggs, pickles, bell pepper, and mayo is the perfect side dish for summer BBQs, holidays, or weeknight dinners.
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 1 hour 35 minutes
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 320 kcal

Ingredients
  

  • lbs potatoes Yukon gold or russet, peeled and diced
  • ¾ to 1 cup mayonnaise adjust to taste
  • ½ cup diced pickles sweet or dill
  • 4 hard-boiled eggs chopped
  • ½ cup diced onion
  • ½ cup diced bell pepper green or red
  • tsp salt adjust to taste
  • ½ tsp black pepper
  • Optional: 1 tsp yellow mustard or pickle juice for tang
  • Garnish: Paprika fresh parsley

Instructions
 

  • Place diced potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 12–15 minutes or until fork-tender. Drain and let cool completely.
  • In a large mixing bowl, combine mayonnaise, salt, black pepper, and optional mustard or pickle juice. Stir until smooth.
  • Gently fold in chopped eggs, pickles, diced onion, and bell pepper into the dressing.
  • Once the potatoes are cool, fold them gently into the mixture until evenly coated. Taste and adjust seasoning.
  • Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with paprika and fresh parsley if desired.

Notes

Recipe Notes

  • Don’t overcook the potatoes — they should be tender but not mushy.
  • Yellow mustard or a splash of pickle juice gives this salad a slight tang and extra flavor.
  • For a smoother texture, mash a few potatoes slightly before mixing.
  • Best served cold and can be made up to 2 days in advance.