Creamy Classic Potato Salad
This creamy potato salad with eggs, pickles, bell pepper, and mayo is the perfect side dish for summer BBQs, holidays, or weeknight dinners.
Ingredients
- 2½ 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
- 1½ 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.