5 from 33 votes
Easy Classic Potato Salad
This Easy Classic Potato Salad features tender cubes of russet potatoes, hard-boiled eggs, celery, red onion, dill pickles, green onions, and fresh dill, all coated in a creamy dressing that blends mayonnaise, sour cream, garlic, Dijon mustard, and pickle juice for tang and depth. The salad offers a cool, creamy, and savory combination with varied textures from crisp vegetables and soft potatoes, perfect for picnics, barbecues, or potlucks.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
30 mins
Servings:
8
servings
Calories:
274 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
- 2 pounds russet potato peeled and cut into 1-inch cubes
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 3 egg hard-boiled and finely chopped, large
- 1 red onion finely diced, small
- 1/2 dill pickle finely diced, large
- 1 cup celery finely diced
- 2 tablespoons dill finely chopped, fresh
- 1/4 cup green onions finely chopped
Dressing:
- 2 cloves garlic minced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons pickle juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- black pepper kosher salt, to taste; ground black pepper, to taste
- salt kosher salt, to taste; ground black pepper, to taste
Instructions
- Wash, peel, and cube the potatoes. Add them to a large pot over high heat and add enough water that would cover the potatoes about 1 1/2 inches.
- Once the water starts boiling, add 1 teaspoon of salt, and cook for 12-15 minutes, just until fork tender. Be careful not to over-cook the potatoes.
- Add the cooked potatoes to a colander and drain. Transfer to a large bowl and drizzle with 2 tablespoons of apple cider vinegar and let them cool to room temperature.
- Finely dice the cooled eggs and add to the cooled potatoes.
- Add celery, red onion, green onion, pickle, and fresh dill.
- In a medium bowl mix all the Salad Dressing ingredients until fully combined. Pour over the potatoes and gently mix, careful to not entirely crush the potatoes.
- Cover and refrigerate for at least 2-3 hours before serving. The potatoes will harden a little once they are cooled.
- Garnish with dill, green onions and pickles before serving.
Cup of Yum
Nutrition Information
Calories
274kcal
(14%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
72mg
(24%)
Sodium
534mg
(22%)
Potassium
587mg
(12%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
240IU
(5%)
Vitamin C
8.6mg
(10%)
Calcium
55mg
(6%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 274
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 534mg | 22% |
| Potassium | 587mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 55mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.