Potato Salad with Mayo, Mustard, and Pickles
A classic American potato salad built on tender potatoes, a creamy mayo-mustard dressing, and the bright crunch of pickles. Balanced, dependable, and picnic-ready, it’s the kind of side dish that belongs next to burgers, fried chicken, or barbecue.
Potato salad is a cornerstone of American cookouts, and the best versions are all about contrast: creamy dressing, tender potatoes, and something sharp to wake it up. Here, yellow mustard and chopped pickles provide that tangy snap while a little pickle brine seasons the salad from the inside out. The key technique is dressing the potatoes while they’re still warm so they absorb flavor instead of just getting coated.
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Servings
8
Ingredients
Potatoes
- •2 1/2 lb Yukon Gold potatoes (or red potatoes), scrubbed and cut into 1-inch chunks
- •1 1/2 tbsp kosher salt, plus more to taste (for the cooking water and final seasoning)
Mix-ins
- •3/4 cup dill pickles, finely chopped
- •1/2 cup celery, finely diced
- •1/3 cup red onion, finely diced (or sweet onion)
- •3 hard-boiled eggs, peeled and chopped
- •2 tbsp fresh parsley, chopped (optional)
Dressing
- •3/4 cup mayonnaise
- •2 tbsp yellow mustard
- •1 1/2 tbsp pickle brine (from the jar), plus more as needed
- •1 tbsp apple cider vinegar (optional, for extra tang)
- •1 tsp sugar
- •1/2 tsp freshly ground black pepper
- •1/2 tsp paprika, plus more for garnish (optional)
Instructions
- 1
Cook the potatoes: Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 1/2 tablespoons kosher salt. Bring to a boil, then reduce to a steady simmer and cook 10–12 minutes, until just fork-tender (they should hold their shape).
- 2
Drain and steam-dry: Drain potatoes well and return them to the warm pot. Let sit 2–3 minutes, gently shaking once, to evaporate excess moisture.
- 3
Make the dressing: In a large bowl, whisk together mayonnaise, yellow mustard, pickle brine, vinegar (if using), sugar, black pepper, and paprika.
- 4
Dress while warm: Add the warm potatoes to the bowl and fold gently until coated. Let stand 10 minutes so the potatoes absorb flavor.
- 5
Add mix-ins: Fold in chopped pickles, celery, onion, eggs, and parsley (if using). Taste and adjust with additional salt, pepper, or a splash more pickle brine for brightness.
- 6
Chill and serve: Cover and refrigerate at least 1 hour (2–4 hours is even better). Serve cold or cool, garnished with a light sprinkle of paprika if desired.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.