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Classic Potato Salad
Course:
Salads - Other Salads
Ingredients
3
Pounds
Potatoes
Cut Into Chunks
3
Stalks Celery
Chopped
2
Large Dill Pickles
Chopped
3
Tablespoons
Pickle Juice from Jar
6
Ounces
Sliced Olives
1/4
Cup
Red Onion
Finely Chopped
5
Hard Boiled Eggs
Chopped
1
Cup
Mayonnaise
1
Tablespoon
Mustard
1/2
Teaspoon
Salt
1/4
Teaspoon
Pepper
Fresh Chopped Dill
To Taste, Optional
Instructions
Cover potato chunks with water and boil until tender but not falling apart. Drain and refrigerate until cooled.
In a large bowl, combine all ingredients. For best results refrigerate potato salad overnight.
Notes
The original recipe called for red potatoes, Yukon gold are good as well. Use russet for a more traditional potato salad.