What makes this potato salad recipe so special? pickle juice! It’s peppered with celery, bell peppers, hard-boiled eggs and more in a creamy, tangy Dijon and mayonnaise dressing. Great for BBQs!
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A month or so ago I made potato salad. I love potato salad and was very happy with this one.
Then the next week my dad made his version of potato salad. It was great too!
The difference? pickle juice and mustard.
He also occasionally throws in a hard-boiled egg. Note that getting the recipe out of my parents prompted the usual recipe banter.
Dad: “Use russets.” Mom: “I’ve been making this recipe for years with all kinds of potatoes.” Dad: “Use russets.”
We use russets in this recipe, which is why it’s called “Dad’s Potato Salad.”
Save the potato salad
Your potato salad should stay fresh refrigerated in a sealed or airtight container for 3 to 5 days. It should not be left at room temperature for more than 2 hours. To keep potato salad cold when serving it for a party, BBQ, or other gathering, place your salad bowl in a larger bowl filled with ice.
More Potato Salad Recipes to Try!
- German potato salad
- New potato salad with sour cream and dill
- Provencal potato salad
- Mama’s warm potato salad
- Instant Pot Potato Salad
From the editors of Simply Recipes
Papa’s potato salad
ingredients
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3 to 4 Middle red potatoespeeled and cut into 1 inch pieces
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1/4 Cup Juice made from kosher dill pickles
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3 tablespoon finely chopped dill pickles
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1/4 cup chopped chopped parsley
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1/2 Cup chopped Red onion
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2 ribs celerychopped
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1 to 2 spring onionschopped
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1 to 2 hard boiled eggschopped, optional
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1 Middle carrotfinely chopped, optional
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1/2 Red pepperraw or roasted, chopped, optional
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1/2 Cup mayonnaise
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2 teaspoon Dijon mustard
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Kosher Salt and freshly ground black pepper taste
method
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Cook the peeled, sliced potatoes:
Place peeled, chopped potatoes in a large saucepan. Cover with an inch of salt water. Bring a pot of water to a boil.
Simmer for 10 to 20 minutes, until fork is just tender. Drain the potatoes and remove from the pot. The pot is hot and you want the potatoes to cool enough to handle but still be warm.
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Mix salad ingredients:
Place the potatoes in a large bowl. Add the juice of the kosher dill pickles.
Add the finely chopped cucumbers themselves. Add the parsley, onion, celery, scallions and, if using, the hard-boiled egg, carrots, and red pepper.
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Prepare the dressing, then dress and season the salad:
In a separate small bowl, mix mayonnaise with mustard. Season with salt and pepper.
Mix the dressing with the potato mixture. Again, salt and pepper to taste.
| nutritional information (per serving) | |
|---|---|
| 265 | calories |
| 14g | Fat |
| 31g | carbohydrates |
| 4g | protein |
