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Easy and Delicious Potato Salad

This is a classic potato salad recipe with pickles and eggs.  Can easily be doubled to feed a big crowd.


  • 4 potatoes, cooked and diced into bite size pieces (about 4-5 cups once cooked)
  • 5 eggs, hard boiled
  • 2/3 cup mayo
  • 2 Tablespoons yellow mustard
  • 1 Tablespoon sugar
  • 1 Teaspoon pickle juice
  • 3-4 dill pickle spears (about 1/2 cup), diced
  • 1/8 onion, diced
  • Paprika, to sprinkle on top (if desired)


  • Prepare potatoes. Peel potatoes, dice into small pieces. Boil for about 20-25 minutes until well cooked. Drain and let cool.
  • Boil eggs. Bring a pot of water to boil. Add eggs and boil for 15 minutes. When done, put in fridge to cool. When cool, peel and dice.
  • In a big bowl, mix mayo, mustard, sugar, pickle juice, pickles, onions.
  • Add potatoes and eggs and mix well.
  • If too dry for your taste, add more mayo or mustard.