Potato salad served in a clear glass serving bowl with a spoon.
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5 from 1 vote

Traditional Potato Salad

Traditional Potato Salad made with Yukon Gold potatoes, hard boiled eggs, and a simple creamy dressing. An easy recipe perfect for any party or BBQ!
Prep Time10 mins
Cook Time25 mins
Refrigerate2 hrs
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 165kcal
Author: Lauren Allen


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.



Calories: 165kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 359mg | Potassium: 638mg | Fiber: 3g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 16.2mg | Calcium: 67mg | Iron: 4.7mg