This has long been my absolute favorite homemade potato salad recipe. It always disappears quickly from my own table. I almost have to portion this out to everyone so they have room for the main dish. My kids and husband actually fight over the leftovers.

Craving a really delicious homemade potato salad? Well this recipe fits the bill. It is savory and creamy with chunky bites of potatoes, crunchy celery, sweet onion and salty dill pickles. It is so delicious you will definitely want seconds (and thirds!)

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Ingredients

Serving Suggestions
Storing leftovers
Substitutions

Directions
Recipe
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It is also a big improvement over the over the salty mush that is sold in stores smearing the good name of potato salad. If you have never tried homemade potato salad try my recipe and you will be in for a tastebud surprise.

It is a version of my Mom’s amazing original potato salad recipe which has evolved over the years in my own kitchen. My mother usually made a bigger batch, she’d usually start out with 6 or 8 potatoes and about as many eggs. I loved picnics and potlucks so much because we usually got to enjoy her potato salad.

I also know that my mother used Miracle Whip. It has a slightly different flavor than Mayonnaise. I started using Mayonnaise instead because it was what I always had in the fridge anyway and got tired of the extra jar cluttering the fridge that was there for the sole purpose of making potato salad. Feel free to use Miracle Whip if you prefer or if that is what you have on hand

One of my kids has an aversion to eggs and generally won’t touch them. So I have made this salad many time omitting the eggs entirely. Now that he is a little older I can usually sneak in one or two eggs and don’t hear any complaints. So leave out the eggs if you dislike them or have an egg allergy and your potato salad should still turn out amazing.

Ingredients

Start with fresh ingredients for the very best homemade potato salad. You will need:

Potatoes

Eggs
Celery
Sweet onion

Pickles
Pickle Juice
Mayonaise

Mustard
Salt and pepper

It is just that simple. You are just a few wholesome ingredients away from a delicious, drool worthy salad.

Serving Suggestions

You can absolutely make this salad ahead of time and store in the fridge until you are are ready to serve. It is easy to make the day before the picnic, potluck or party.

If it is a warm or hot day make sure to serve this salad over a tray or bowl of ice to help keep it cool. Especially if you will be leaving the salad out of refrigeration for more than an hour or so. The mayo in the salad could quickly grow harmful bacteria and spread food born illness.

Storing leftovers

Store leftovers in an airtight container in the fridge. Use within about four or five days for the best freshness.

Substitutions

You can omit the eggs if you prefer an egg free potato salad.

For the mayonnaise you can substitute Miracle Whip or even a vegan mayonnaise if you like.

I really love the crunchy bites of pickles and veggies but you can easily omit any of those veggies that disagree with you.

For a lower carb version you can omit the potatoes and add in steamed cauliflower. This does not fool anyone into thinking this is an authentic potato salad but it does make a delicious summer cauliflower salad that can really stand on its own.

Directions

To make my homemade potato salad start by peeling the potatoes. Then wash them and cover with water. Boil your potatoes for about 20 minutes or until they are slightly soft when you prick them with a fork.

For a quicker version leave the potato skins on and include the skins in the salad too. I often make it with the skins on because it is quicker and it also reduces the glycemic index of the potatoes and makes it slightly healthier.

Next drain the hot water from your potatoes, cover with cold water and let sit to cool the potatoes so you can handle them and stop the cooking process.

Place your eggs in water and bring to a boil then reduce the heat to just below boiling. Simmer for 20 minutes then remove from heat.

Drain the hot water from the eggs then cover with cold water and let sit for about a minute. Again, drain the water, cover with cold water and let sit for 5 minutes. Drain the water and cover with cold water for a third time. You are cooling down the eggs as quickly as possible because it will help make your eggs easier to peel.

Then chop your sweet onion, celery and pickles.

Remove your potatoes from the water and pat the excess water off with a paper towel or clean dish towel. Cut them into half inch square pieces.

Dice or use egg slicer to cut boiled eggs

Add your chopped onion, celery, pickles and potatoes to a mixing bowl. Carefully toss with the pickle juice. Then add your mayonnaise, mustard, salt and pepper. You will gently mix until everything is incorporated together.

You can eat it right away or chill and enjoy later.

My homemade potato salad is the perfect dish to eat with almost anything. It is wonderful with hearty backyard hamburgers, grilled chicken, next to sandwiches or even just as a meal all by itself.

Recipe

Homemade Potato Salad

This has long been my absolute favorite homemade potato salad recipe. It is savory and creamy with chunky bites of potatoes, crunchy celery, sweet onion and salty dill pickles. It is so delicious you will definitely want seconds (and thirds!)

Course Salad, Side Dish

Cuisine American

Prep Time 30

Total Time 30

Servings 6 servings

Ingredients

4-5 medium potatoes

4 eggs
⅔ cup sweet onion
⅔ cup celery

⅔ cup dill pickles
¼ cup dill pickle juice
⅓ cup mayonnaise

1 Tbs. mustard
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Peel potatoes, wash and cover with water. Boil potatoes for about 20 minutes or until they are slightly soft when you prick them with a fork. For a quicker version leave the potato skins on and include the skins in the salad too. Then drain the hot water, cover with cold water and let sit to cool the potatoes so you can handle them and stop the cooking process.
Place the eggs in water and bring to a boil then reduce the heat to just below boiling. Simmer for 20 minutes then remove from heat. Drain hot water then cover with cold water and let sit for about a minute. Again, drain the water, cover with cold water and let sit for 5 minutes. Drain the water and cover with cold water for a third time.
Chop the sweet onion, celery and pickles.

Remove the potatoes from the water and pat the excess water off with a paper towel or clean dish towel. Cut into half inch square pieces.
Add the chopped onion, celery, pickles and potatoes to a mixing bowl. Carefully toss with the pickle juice. Then add the mayonnaise, mustard, salt and pepper. Gently mix until everything is incorporated together.
Eat right away or chill and enjoy later.