When it comes to potato salad, I don’t like anything fancy–just give me the easy, old-school recipe without any weird stuff thrown in! That’s what this potato salad recipe is. It’s the old fashioned, traditional potato salad it’s high on my list of Best Sides to Bring to a BBQ! It’s the potato salad that goes perfect with a burger, a side baked beans, and a fresh fruit bowl! 🙂
Ingredients for potato salad include: hard boiled eggs, yukon gold potatoes, buttermilk, mayonnaise, yellow mustard, red onions, celery.
How to Make Potato Salad:
1. Boil the potatoes. Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then simmer for 10 to 15 minutes. Peel potatoes, if desired, and cut them into 1 inch chunks.
2. Make the dressing. Add egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to a bowl and mix together.
3. Mix dressing and potatoes.
4. Add egg whites, celery, onion, and pickles.
5. Stir well and refrigerate.
About the potatoes:
Should you cut the potatoes before boiling them?
There are mixed feelings in the cooking world as to whether you should boil potatoes whole, or cut them in small chunks first. I don’t honestly think it matters; so choose your preference. For me, I have always felt that it’s easier to cook a whole potato first, and then peel and cut it when it’s soft and the skins comes of easily.
Should you boil the potatoes with or without the skin?
Either method works well. I like to peel the potatoes after they have cooked and cooled because the skin comes off so easily.
Make ahead and storing instructions:
You can make potato salad ahead 2-3 day’s ahead of time and it will taste great. I like to make it a few hours before serving to allow the flavors to blend. Store potato salad in an airtight container in the refrigerator for up to 5 days.
Looking for more BBQ Side Dishes? Some of my favorites include:
Traditional Potato Salad
For the salad
- 3 pounds Yukon Gold Potatoes
- 4 hard boiled eggs
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 Tablespoons yellow mustard (or half dijon)
- 2 dill pickles , minced + splash of pickle juice)
- salt and pepper
- 2 ribs celery , chopped
- 1/4 cup red onion , chopped
- Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender.
- Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.
- Peel potatoes, if desired, and cut them into 1 inch chunks.
- Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl.
- Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
- Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
- Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
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*I first shared this recipe in May 2013. Updated May 2019.