Every summer barbecue needs a potato salad. Whether its as a main dish or a side our editors just can’t get enough of this amazing yet classic salad.
This recipe gets more delicious with age so feel free to make it a few days before. Serve cold and keep it as cool as possible throughout the day.
All American Summer Potato Salad
Makes 20 servings and takes an hour.
- 8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
- 6 eggs, hard boiled and finely crumbled
- 2 cups sweet onions, very finely diced
- 1 cup celery, peeled and very finely diced
- 3⁄4 cup dill pickle, very finely diced
- 1 1⁄2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
- 2 tablespoons mustard, the regular yellow type
- 1⁄4 cup pickle juice
- 1⁄4 cup cream (I use half and half)
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon white pepper
- 2 tablespoons sugar
- Boil potatoes in the peel with the whole eggs.
- Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
- Let eggs and potatoes cool to room temperature.
- Peel all and refrigerate whole potatoes and eggs until cold.
- The potatoes will dice and hold up better when cold.
- Dice the potatoes into 1/4- 3/8″ dice.
- Place into a very large container with a lid.
- Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
- Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
- Add to the potatoes and eggs.
- Gently stir to mix the ingredients evenly.
- In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
- Whisk until creamy.
- Pour over potato mixture.
- Gently stir until the dry particles are coated with the creamy mixture.
- Cover and refrigerate at least 4 hours.
- If you like color you can sprinkle some sweet paprika over the top.