Best Potato Salad Ever {Classic American Potato Salad}

Best potato salad ever! This potato salad recipe is easy to make, creating a creamy potato salad that will become your favorite summer side dish!

I don’t like it when people call a recipe “the BEST ever!” But, I’ve tasted a LOT of potato salad and this is the best one I’ve ever tasted. When a new parishioner named Cheryl brought 20 pounds of it to serve 120 hungry high school choir kids at church  about 10 years ago, it truly was a labor of love. She and Gary peeled 20 pounds of potatoes themselves! After all that work, I had to sample it. (This post was first published September 4th, 2011 and has been updated to contain nutritional information. As an Amazon Affiliate, I may earn a small commission on qualifying purchases)

I usually don’t like most potato salads since they’re often too sweet for me. Grocery store deli salads are usually just plain awful. There are two schools of thought on the potato peeling method; peel first, then boil or boil first then peel. I’m in the “boil, then peel” group, but whatever your method, this is a great recipe!

One bite of Cheryl’s potato salad and I knew I could never make my recipe again. Hers was the best I had ever tasted!

Sophie and I talked about it for the rest of the day. I immediately emailed Cheryl and begged her for the recipe. I didn’t need to beg too hard before she graciously shared her recipe with me. Apparently, I wasn’t the only person who loved it, because the next time she made it, she wisely brought a dozen copies of the recipe. Everyone else who raved about the ‘best potato salad’ received a copy!

The Secret Ingredient?

Her not-so-secret ingredient is tho use chopped sweet pickles and lots of green onions and parsley. Its a pretty potato salad too!

Some of the items used in this post are available at my Amazon Affiliate Store.

Classic Potato Salad

Cynthia

4 from 1 vote

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Course Salad

Cuisine Vegetarian

Servings 25

Calories 103 kcal

Ingredients

  

1x2x3x

• 5 pounds russet potatoes
• 4 bunches of green onions white and green part, sliced thinly
• 1/2 bunch parsley chopped finely
• 1/3 jar Del Monte Sweet Pickles chopped finely
• 1 doz hard boiled eggs chopped.
• mayonnaise
• Salt and pepper to taste

Instructions

 

• Peel potatoes a cut them into even sized pieces. Boil in salted water until done.
• Chop the parsley, pickles and eggs in the food processor (or by hand)
• Place the onions, pickles, parsley and eggs in a large bowl.
• After draining the cooked potatoes, immediately put them in the bowl. Mash the potatoes until they are broken up into small chunks. (This is where I use my hands)
• Add salt and pepper, mayonnaise and pickle juice to taste
• Chill.

Nutrition

Serving: 1gCalories: 103kcalCarbohydrates: 17gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 79mgSodium: 36mgPotassium: 413mgFiber: 1gSugar: 1gVitamin A: 136IUVitamin C: 6mgCalcium: 25mgIron: 1mg

Tried this recipe?Let us know how it was!

Looking for more side dishes for a summer bbq or picnic?

How about Tomato Balsamic Mint Salad?

Or this Zucchini Ribbon Salad with Fresh Mint and Lemon?

Zucchini ribbon salad with feta and fresh mint.