The Ultimate Classic Potato Salad Recipe

Name: The Ultimate Classic Potato Salad Recipe
Total time: 2 hrs 40 mins
Ingredients: 5 pounds russet potatoes, peeled; 4 large eggs; 4 teaspoons kosher salt, divided, or to taste; 1 cup mayonnaise; 5 stalks green onions, sliced (white and green parts); 2 stalks celery, finely chopped; 0.5 cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice; 0.33333334326744 cup sour cream; 3 tablespoons yellow mustard; 1 tablespoon chopped fresh dill; 2 teaspoons pickle juice; 0.75 teaspoon ground black pepper; 0.25 teaspoon ground paprika; 0.25 cup sliced green olives with pimientos

This ultimate classic potato salad recipe is simply the best! Its creamy, tangy, and crunchy texture, combined with a hint of spice and sweetness, reminds me of my grandmother's traditional recipe served every Easter and at barbecues. She always added olives for a perfect briny finish. This is the ultimate classic version of a good old-fashioned, Southern-style potato salad. Not overloaded with mayonnaise, it has just the right amount of tang! Serve it with grilled or smoked meats for a perfect side dish.

Total time2 hrs 40 mins
Prep time25 mins
Cook time15 mins
Yield12

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Servings

Instructions

Cut the potatoes into 1 1/2-inch cubes. Place them in a large pot and cover with water by 2 inches. Add the eggs and 3 teaspoons of salt; bring to a boil over medium-high heat. Reduce heat and simmer for 9 minutes.
Remove the eggs with a slotted spoon and immediately immerse them in ice water for several minutes to stop the cooking process. Continue cooking the potatoes until they are fork-tender, about 1 minute more; then drain.
Peel and chop the eggs; set them aside.
Add the mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Gently stir in the potatoes and eggs until well blended, mashing the potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
Transfer the potato salad to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.

Nutrition

Calories: 330 kcal
Fat Content: 18 g
Fiber Content: 3 g
Sugar Content: 2 g
Sodium Content: 947 mg
Protein Content: 7 g
Cholesterol Content: 72 mg
Carbohydrate Content: 37 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g