This classic potato salad is filled with the flavor and texture you love about traditional potato salad, but with a little twist. I use both russet and red potatoes, and I add black olives for an extra kick of briny flavor that pairs perfectly with the rest of the ingredients. It’s a quick, easy side perfect for potlucks and summer bashes, and you’re going to love it.
When it comes to summer sides, there’s nothing more classic than potato salad. With its creamy dressing, tender potatoes, and zesty flavors, potato salad pairs well with everything from barbecue to grilled meats, hamburgers, hot dogs, and all your other favorite summer dishes. I’ve been making this traditional summer side for years, and now I’ve kicked it up with my brand new creation. It takes the classic and uses two different kinds of potatoes along with black olives to add extra flavor and texture while still holding true to its classic roots. It’s a potato salad that no one ever turns down.
Why You’ll Love This Recipe
- Simple Ingredients: The beauty of potato salad is its simplicity, and this recipe is no different. It only takes a few simple ingredients to make.
- Easy: If you can boil water for the potatoes, you can make this potato salad!
- Classic Flavor with a Twist: This potato salad uses classic ingredients for classic flavor, but two kinds of potatoes and olives are added for a little twist.
- Versatile: This is perfect for a dinner or BBQ side, or as a potluck or party dish.
Ingredients
- Potatoes: I use russet and red potatoes for the perfect blend of flavors and textures.
- Onions: Green and red onions add a blend of aromatic flavor with a touch of sweetness and bite.
- Boiled Eggs: Boiled eggs are the classic addition to potato salad for more flavor and texture.
- Dill Gherkins: Baby dill gherkins add a tangy flavor to the salad.
- Celery: Celery adds a nice crunch to the salad.
- Black Olives: Black olives add a briny flavor that’s more muted than green olives.
- Mayo and Mustard: Mayo and mustard create the rich, creamy base for the dressing.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Onions: Use white or sweet onions in place of red for a milder flavor with less bite.
- No Olives: If you don’t like olives, just leave them out. The salad is still great!
- Spicy: Add red pepper flakes or cayenne for a kick of heat.
- Yogurt: Use yogurt in place of mayo for a tangier flavor.
Instructions
- Boil the potatoes until fork tender. Then, drain them and place them in the refrigerator until cold.
- Boil the eggs over medium heat for about 15 minutes until hard boiled. Then, drain them and chill to cool.
- Combine the remaining ingredients in a large mixing bowl while the potatoes and eggs cool.
- Add the cubed potatoes and chopped eggs, and gently stir to combine.
- Season with salt and pepper to taste and enjoy!
Hint
For the easiest peeling, use fresh eggs and peel them while they’re still warm. Then, chill them.
Storage
Refrigerate this classic potato salad for up to 3 days in an airtight container. Freezing is not recommended due to the mayo.
Pairing Suggestions
Pair this potato salad with all your favorite summer foods like crockpot pork ribs, pulled pork grilled cheese, or, if you’re feeling fancy, coconut fried shrimp.
Tips
- Rinse your potatoes with cold water as soon as they’re finished cooking. This stops the cooking process and prevents them from getting too soft.
- Gently mix the potatoes and eggs into the dressing with a spatula to prevent or reduce the amount of potato smashing that can come with mixing potato salad.
- Chill your onions for about 30 minutes before dicing them to eliminate the tears.
Frequently Asked Questions
While red potatoes are more often used for potato salad, russet potatoes are a good choice, as well. They have a softer texture, but when treated gently, they hold their shape and add more richness than red potatoes.
A mix of red and russet potatoes creates the perfect mix of texture and flavor. Red potatoes hold their shape better, but are more starchy, russet potatoes are a bit softer but have a richer flavor. Combining the two gives potato salad the best of both worlds.
Creamy potato salad isn’t freezer-friendly. The mayonnaise base will break, creating a watery, grainy mess.
Water potato salad is usually the result of storage. As the salad sits, the moisture from the chopped vegetables can separate from the dressing. Just give it a good stir before serving, and it should be fine.
Try This Classic Potato Salad Soon
This classic potato salad with a twist is the perfect side dish for any summer meal, and it’s so easy that you’ll find yourself looking for reasons to whip up a batch. It’s perfect for any occasion, and the flavor is always a winner! Give this a try, and I know you’ll fall in love with it.
More Delicious Potato Recipes You’ll Enjoy
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Classic Potato Salad
Ingredients
- 4 russet potatoes, peeled, diced into ½ inch cubes
- 4 red potatoes, peeled, diced into ½ inch cubes
- ½ cup red onions, finely diced
- 3 green onions, diced
- 2.25 ounce black olives, chopped
- ½ cup celery, finely diced
- 5 baby dill gherkins, diced
- 1½ – 2 cups mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon granulated sugar
- 1 tablespoon white vinegar
- 8 hard boiled eggs, chopped
- Salt and pepper, to taste
Instructions
- In a large pot, add potatoes and cover with water.
- Bring water to a boil and cook for about 15 minutes or until potatoes are fork tender.
- Drain water and place potatoes in the refrigerator until cold, about an hour.
- In a medium pan, add eggs and cover with water.
- Heat over medium heat and bring water to a boil. Boil eggs for approximately 15 minutes.
- Drain water and rinse with cold water. Place eggs in the fridge to cool.
- While the potatoes and eggs are cooling, add all of the remaining ingredients to a large bowl, stir until combined.
- Add potatoes and eggs, gently stir.
- Add salt and pepper, to taste.
Notes
- Rinse your potatoes with cold water as soon as they’re finished cooking. This stops the cooking process and prevents them from getting too soft.
- Gently mix the potatoes and eggs into the dressing with a spatula to prevent or reduce the amount of potato smashing that can come with mixing potato salad.
- Chill your onions for about 30 minutes before dicing them to eliminate the tears.
