This potato salad is one of those timeless recipes that never goes out of style. Simple, comforting, and full of familiar flavors, it’s perfect for family lunches, summer gatherings, or holiday tables. I like to keep it creamy but balanced, adding a little tang and crunch so every bite feels just right.
Potato Salad Ingredients
- 6 medium potatoes
- 2 hard-boiled eggs, chopped
- 3 tablespoons finely chopped pickles
- 3 tablespoons chopped celery
- 2 tablespoons finely chopped onion
- 1 small jar pimentos, drained and chopped
- 1/2 cup mayonnaise
- 1 teaspoon mild salad vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon sour cream
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh dill or parsley
How to Make Potato Salad
Boil the potatoes whole in salted water until fork-tender. Drain and allow them to cool completely. Once cooled, peel if desired and cut into bite-size cubes.
Chop the boiled eggs and place them in a large bowl along with the potatoes. Add the pickles, celery, onion, and pimentos.
In a small bowl, mix the mayonnaise, vinegar, Dijon mustard, sour cream, salt, and pepper. Pour the dressing over the potato mixture and gently fold until everything is evenly coated.
Cover and refrigerate for at least 2 hours before serving so the flavors can fully develop.
Serving Tip
Before serving, give the salad a gentle stir and sprinkle with fresh herbs for a bright finish. Serve chilled as a side dish with grilled meats or sandwiches.
