Potato Salad
Potato Salad
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins

It might seem like a lot of salt in the water to boil the potatoes, but that, along with the pickle juice is what gives the potatoes more flavor.

Course: Side Dish
Cuisine: American
Servings: 18 people
Author: Betsy Edwards
  • 4.5 pounds Yukon Gold potatoes peeled and cut into 1/2-inch chunks, that’s about 10 – 11 med/large potatoes
  • 1 tablespoon salt
  • 5 tablespoons pickle juice
  • 1 tablespoon yellow mustard
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 3/4 red onion diced
  • 4 green onions chopped
  • 5 spears Kosher dill pickles cubed (not Polish)
  1. Measure dill pickle juice into a small bowl or measuring cup and set aside.

  2. Add potatoes and 1 tablespoon salt to 3 quarts water in a large saucepot. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer until potatoes are tender when pierced with a knife, about 25 - 30 minutes.
  3. Meanwhile, in another bowl, combine mayonnaise, mustard, red onion, green onions, pickles and 1 teaspoon salt.
  4. When potatoes are tender, drain thoroughly and add hot potatoes to a large bowl. Sprinkle pickle juice over potatoes and stir gently to coat.

  5. Gently fold mayonnaise mixture into potatoes.
Make Ahead Note:
  1. Potato Salad can, and should, be made in advance. It’s best served the next day. Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.