Some recipes never go out of style, and this classic potato salad is one of them. Tender Little Reds™ and hard-boiled eggs get folded into a creamy, tangy dressing loaded with dill pickles, crunchy celery, and green onions, with a splash of pickle juice that makes all the difference. No peeling required means it comes together faster than Grandma’s version, but it tastes just like the one you remember from every family barbecue and potluck. It’s endlessly adaptable too. Make it lighter with Greek yogurt, plant-based with vegan mayo, or give it a kick with hot smoked paprika.

On-the-Go Tip

Potato salad is a potluck and barbecue essential for a reason, and this one travels like a champ. Make it the night before and store it in a lidded container in the fridge, where the flavors actually improve as they meld. Keep it chilled in a cooler bag on the way to your gathering and give it a gentle stir before serving.

Kid-Friendly Tip

There’s plenty for little hands to do here. Kids can help peel the cooled hard-boiled eggs, stir together the dressing ingredients, and do the final gentle fold to coat everything. Older kids can practice knife skills chopping the celery and pickles with supervision. If pickles are a point of debate at your table, chop them extra fine so they blend into the dressing, or serve a scoop of plain dressed potatoes for the skeptics.

Recipe Notes

  • For a plant-based option, use vegan mayonnaise and skip the eggs.
  • For a lighter version, use 1/2 cup Greek yogurt and 1/4 cup mayonnaise.
  • For a spicy version, garnish with hot smoked paprika and double the amount to 1/2 tsp.
  • To cut down on cooking time, microwave the potatoes for 5 minutes instead of boiling.
  • Keep the celery and green onion finely chopped so they meld nicely into the salad.
  • Don’t forget the pickle juice!
Prep
5 mins
Cook
20 mins
Serves
4
Ingredients
14
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Equipment

  • Large saucepan
  • Small saucepan
  • Large mixing bowl

Ingredients

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  • 1.5 lbs Little Potatoes (this recipe uses Little Reds™, but you can use any variety you like!)
  • 1/2 tsp salt
  • 3/4 cup mayonnaise
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp yellow mustard
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/4 cup dill pickles, chopped
  • 1 Tbsp pickle juice from jar
  • 3 celery ribs, finely chopped
  • 4 green onions, finely sliced
  • 2 large eggs
  • 1/4 tsp sweet smoked paprika, to garnish (optional)
  • 2 Tbsp fresh dill, chopped, to garnish
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Instructions

  • Step 1

    In a large saucepan, cover potatoes and salt with water. Bring to a boil and then simmer for 15 minutes or until potatoes are fork tender. Drain and run under cold water until cool enough to handle and cut in half.

  • Step 2

    While potatoes are cooking, bring a small saucepan of water to a strong simmer over medium high heat. Add eggs and cook for 7 minutes for hardboiled. Remove from pan and run cold water over shells. Once cool enough to handle, peel and then roughly chop.

  • Step 3

    In a large bowl combine mayonnaise, apple cider vinegar, yellow mustard, garlic powder, black pepper, chopped dill pickles, pickle juice, celery, and green onions. Mix until ingredients are well incorporated. Add potatoes and eggs, folding gently to coat in mixture.

  • Step 4

    Top with paprika and dill if desired.