How To Make All American Summer Potato Salad

Photo by ElizabethRider

Every summer barbecue needs a potato salad. Whether its 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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