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
Ingredients
- 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
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.
Becky Eisenbraun says
This sounds really good Cynthia. Can’t wait to try it. Thanks for sharing.
Cynthia says
Let me know how you like it!
fabiola@notjustbaked says
I am all about that sweet pickle in potato salad, it makes it so good!
Christina @ Christina's Cucina says
Isn’t it amazing how one ingredient can make or break a dish? Love the sound of this potato salad!
Steph @ Steph in Thyme says
I love pickles and egg in potato salad, just isn’t the same without them!
cristina says
It’s been awhile since I’ve had potato salad, now you’ve got me needing to make it again! So generous of your friend making and sharing the recipe to her salad. Delicious!
Anita Chu says
It isn’t summer for me without potato salad at a picnic. Love your version!
Brandon @ Kitchen Konfidence says
Looks good! I love adding pickles to my potato salad as well, but mine are usually sour dill.
Patricia @ Grab a Plate says
I’m with you on most of the potato salad that comes from the grocery store: icky. This one, however, sounds great! Thanks for sharing (and thanks to your friend for sharing, too)!
Giftbasketworldwide says
Great Post!! Absolutely amazing.