Easy Potato Salad
Prep Time
20 mins
Cook Time
10 mins
Cooling and chilling
1 hr 30 mins
Total Time
30 mins

Classic, easy potato salad with simple ingredients. Make sure to scroll up and read the post for lots of essential tips to make the best potato salad ever!

Course: Salad
Cuisine: American
Servings: 16
Author: Melissa Howell
  • 8 cups peeled, diced potatoes (cut into half-inch cubes)
  • 3 quarts water (12 cups)
  • 3 teaspoons salt (plus extra to taste)
  • 4 hard-boiled eggs, peeled and diced
  • 3-4 green onions, thinly sliced
  • 1/2 cup sliced black olives
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard (not mustard powder)
  • 2 tablespoons dill pickle juice
  • salt and pepper to taste
  1. Fill a large pot with 3 quarts of cold water. Add the eight cups of diced potatoes.

  2. Place the pot on the stove and bring to a boil. When boiling, add the three teaspoons of salt and reduce the heat so that the potatoes simmer and so that the water does not boil over.

  3. After eight minutes, check the potatoes by piercing with a fork to see if they are done. They should easily be pierced, but not be too soft. Continue simmering if necessary until desired level of softness is reached.

  4. Drain the potatoes and allow to cool at room temperature for at least thirty minutes.

  5. In a separate small bowl, mix together the mayonnaise, yellow mustard, and dill pickle juice.

  6. Transfer the potatoes to a large serving bowl. Pour the sauce over the top and gently fold in.

  7. Add the diced hard-boiled eggs, sliced green onions and sliced olives and fold in.

  8. Taste the salad and add more salt and pepper as desired.

  9. Cover and chill for several hours before serving.