Classic Potato Salad

Classic Potato Salad

This classic potato salad recipe is one of my absolute favorites.  It goes perfectly with anything grilled and makes me think of summer.  I always make extra so we can enjoy leftovers during the week.  

This classic potato salad is easy to make and tastes the best if you make it a day in advance.  If you let it sit overnight, then stir it up the next day, all the flavors get into the potatoes and it’s just fantastic.  I love the bite of the vinegar, the creaminess of the mayonnaise, and the crunch of the celery.  Juice from a jar of sweet pickles completes the taste.

Peel and slice 3-4 very large baking potatoes.  Cut them into 2″ pieces, boil for about 15 minutes, drain and let cool.

Cube potatoes to about 2 inches

When I say let them cool, really let them cool off or else they will break when you cut them into smaller slices for the salad.  A good 45 minutes should be just fine.  The outside might feel a little dry to the touch  but they will absorb the salad dressing and perk back up.  Slice up the cooled potatoes and place them in a large bowl.

In a medium bowl, make the salad dressing –  combine  1 1/2 c. mayonnaise, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/4 c. apple cider vinegar, 1/4 c. water, 2 tbs. sweet pickle juice, and 1 tsp. granulated sugar.

Salad dressing for potato salad

Whisk it all together and pour it on top of the sliced potatoes.  Add 3/4 c. diced celery, 1/4 c. diced onions, 1/2 c. shredded carrots, 3 tbs. diced sweet dill pickles.

Add all ingredients to the cubed potatoes

Mix it all together, top with sliced hard boiled eggs and fresh parsley for garnish.

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Classic Potato Salad

  • Author: Kathleen

Ingredients

Scale

34 large baking potatoes
1 1/2 c. mayonnaise
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. apple cider vinegar
1/4 c. water
2 tbs. sweet pickle juice
1 tsp. granulated sugar
34 large hard boiled eggs
parsley for garnish

Instructions

Peel and slice 3-4 very large baking potatoes.
Cut them into 2″ pieces, boil for about 15 minutes, drain and let cool.
In a medium bowl, make the salad dressing – combine 1 1/2 c. mayonnaise, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/4 c. apple cider vinegar, 1/4 c. water, 2 tbs. sweet pickle juice, and 1 tsp. granulated sugar.
Whisk it all together and pour it on top of the sliced potatoes.
Add 3/4 c. diced celery, 1/4 c. diced onions, 1/2 c. shredded carrots, 3 tbs. diced sweet dill pickles.
Mix it all together, top with sliced hard boiled eggs and fresh parsley for garnish.

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