Perfect Potato Salad

Total Time:
45 min
15 min
30 min

4 to 6 servings

  • 5 pounds russet potatoes (about 8 medium russets)
  • 1 1/2 cups real mayonnaise, plus more if needed
  • 4 tablespoons yellow mustard, plus more if needed
  • 5 whole green onions, sliced up to the darkest green part
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon kosher salt, plus more if needed
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon paprika
  • 10 whole small sweet pickles, sliced
  • 2 tablespoons pickle juice
  • 6 whole hard boiled eggs, peeled and sliced

Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.

Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

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4.7 30
Unless you're feeding the US Army or a family of four for 16 weeks then I would suggest halving this recipe. It's delicious! And makes a TON. Didn't have paprika (rookie move) and it was still full of flavor. The only substitute I made was to use Best Maid dills and used some of the peppers, seeds in the bottom of the jar. Perfecto! item not reviewed by moderator and published
My family loved the potato salad as soon as I had prepared it, but after I refrigerated it and took it out to serve at a church picnic, it was as hard as a rock. Do any of you prepare the salad ahead of time and if so, how do you make it soft again, or is this salad meant to be served warm? The recipe doesn't really specify. Thank you! item not reviewed by moderator and published
Five pounds of potatoes is a huge amount. That's a whole bag of potatoes from the supermarket.    To improve this already excellent recipe, please don't mash the potatoes. Use 2.5 lbs red or yellow thin skin potatoes and cut them into 1 to 1 ½ inch chunks. Wash but don't peel. Place the potatoes in a bowl with half a cup of water, cover tightly with plastic wrap, and microwave for five minutes. Let cool with the plastic wrap still in place. Pour off the water. This steaming method yields tender but firmer potato chunks than boiling them.    Subtitute good quality Dijon mustard for the yellow hot dog mustard. Leave out the dill entirely. Add two ribs of chopped celery to give the salad some crunch.    Place all ingredients except mayonnaise in a salad bowl. Add about ½ cup of real mayonnaise and toss the salad gently. Add more mayonnaise until you have the salad dressed as you like it. Read more at: item not reviewed by moderator and published
Loved this! Everyone else did too! I used gherkin pickles and they made this stand out and above! Only sub I made was stone ground mustard instead of yellow mustard and some chopped red onion instead of scallions I didn't have.This would be awesome with crisp bacon too! Highly recommend thanks Rhee never disappointed item not reviewed by moderator and published
I like this. But I also added celery because I LOVE celery in potato salad! item not reviewed by moderator and published
So good! item not reviewed by moderator and published
I saw this on the show the other day and it looked so good I had to make it. I halved the recipe but it still made a lot. All of the flavors blend together so well in this recipe. It is so delicious and easy to make, why buy something store bought when you and whip this up in no time. I'll definitely make it again. item not reviewed by moderator and published
I made this and it truly is the BEST potato salad ever!! For sure a great recipe you don't need to modify at all! item not reviewed by moderator and published
This was awesome! The only alteration I made was I used cubed red potatoes with their skins instead of mashed russets (because unskinned red potatoes are a weakness of mine). And I LOVE whole potatoes in my potato salad! item not reviewed by moderator and published
Amazing! I had so many wanting the recipe. item not reviewed by moderator and published

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