All American Summer Potato Salad

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.

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