Best Classic Potato Salad
Description
This potato salad is the best classic version of old-fashioned, Southern-style potato salad. Creamy, tangy, crunchy, and a hint of sweet and spice from pickles.
Ingredients
•
5 pounds russet potatoes, peeled
•
4 large eggs
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4 teaspoons kosher salt, divided, or to taste
•
1 cup mayonnaise
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5 stalks green onions, sliced (white and green parts)
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2 stalks celery, finely chopped
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1/2 cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
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1/3 cup sour cream
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3 tablespoons yellow mustard
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1 tablespoon chopped fresh dill
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2 teaspoons pickle juice
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3/4 teaspoon ground black pepper
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1/4 teaspoon ground paprika
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1/4 cup sliced green olives with pimientos
Directions
1
Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.
2
Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.
3
Peel and chop eggs; set aside.
4
Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
5
Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.