---
title: "Potato Salad with Mayo, Mustard, and Pickles"
url: https://save.cooking/@american_classic/potato-salad-with-mayo-mustard-and-pickles
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "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."
prep_time: 20 minutes
cook_time: 15 minutes
total_time: 35 minutes
servings: 8
tags: ["Eggs", "Component", "Side Dish", "Boiled", "Make Ahead", "American"]
published: 2026-01-06
updated: 2026-01-14
---

# Potato Salad with Mayo, Mustard, and Pickles

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

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 minutes | **Prep:** 20 minutes | **Cook:** 15 minutes | **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.

## Tags

`Eggs`, `Component`, `Side Dish`, `Boiled`, `Make Ahead`, `American`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@american_classic/potato-salad-with-mayo-mustard-and-pickles](https://save.cooking/@american_classic/potato-salad-with-mayo-mustard-and-pickles)*