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Classic Potato Salad

Course: Salads - Other Salads


  • 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


  • 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.


The original recipe called for red potatoes, Yukon gold are good as well. Use russet for a more traditional potato salad.