2½lbspotatoesYukon gold or russet, peeled and diced
¾ to 1cupmayonnaiseadjust to taste
½cupdiced picklessweet or dill
4hard-boiled eggschopped
½cupdiced onion
½cupdiced bell peppergreen or red
1½tspsaltadjust to taste
½tspblack pepper
Optional: 1 tsp yellow mustard or pickle juice for tang
Garnish: Paprikafresh parsley
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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.