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BBQ side dishes best potato salad for summer classic potato salad creamy potato salad recipe easy potato salad for cookouts homemade potato salad with mayonnaise picnic potato salad potato salad with eggs potato salad with pickles tangy potato salad recipe

Classic Potato Salad Recipe – Creamy, Tangy & Perfect for BBQs

Name: Potato Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 3 lb Yukon Gold potatoes, unpeeled, cut into ½-inch pieces; Kosher salt, to taste; 1 small red onion, finely chopped; 1 ½ cups mayonnaise; ¼ cup dill pickles, finely chopped; 1 tbsp Dijon mustard; 1 tbsp fresh lemon juice; ½ tsp paprika; 4 hard-boiled eggs, chopped; ¼ cup chives, thinly sliced; Freshly ground black pepper, to taste

When it comes to timeless summer side dishes, nothing beats a bowl of classic potato salad. Creamy, tangy, and full of flavor, this potato salad recipe is made with tender Yukon Gold potatoes, crunchy onions, tangy pickles, and a luscious mayonnaise dressing. Topped with hard-boiled eggs, paprika, and fresh chives, it’s the perfect side dish for BBQs, picnics, potlucks, or any family gathering.

Why You’ll Love This Recipe

Classic, tried-and-true flavor loved by all ages
Creamy yet balanced with tangy crunch from pickles & onions
Easy to make with simple ingredients
Perfect for BBQs, holidays, and potlucks

Potato Salad Recipe

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

627

Creamy, tangy classic potato salad with Yukon Gold potatoes, pickles, eggs, and chives. The perfect BBQ side dish, ready in just 25 minutes.

Author:

Guiseppe

Ingredients

3 lb Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
Kosher salt, to taste
1 small red onion, finely chopped
1 ½ cups mayonnaise
¼ cup dill pickles, finely chopped
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
½ tsp paprika
4 hard-boiled eggs, chopped
¼ cup chives, thinly sliced
Freshly ground black pepper, to taste

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Directions

Cook the Potatoes – Place the cubed potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook 12–15 minutes, until fork-tender. Drain and let cool slightly.
Make the Dressing – In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, chopped pickles, onion, and paprika until smooth.
Combine – Gently fold in the potatoes, chopped eggs, and chives. Mix until all potatoes are evenly coated.
Chill & Serve – Season with salt and pepper to taste. Refrigerate until ready to serve for best flavor.

Recipe Note

Serving Suggestions

Pair with grilled burgers, BBQ ribs, or hot dogs at summer cookouts
Serve alongside fried chicken or roast beef
Add to a holiday buffet or picnic spread

Chef Tips

Use Yukon Gold or red potatoes—they hold their shape better than russets.
Soak the chopped onion in cold water for 5 minutes to mellow the flavor.
Make ahead: potato salad tastes even better after a few hours in the fridge.

Storage & Reheating

Storage: Keep in an airtight container in the fridge for up to 3 days (best enjoyed fresh).
Reheating: Not recommended—potato salad should be served chilled.

Nutrition

Serving Size: 1 serving
per serving: Calories; 627

Amount/Serving % Daily Value

Carbs: 49 grams; 18%
Protein: 13 grams; 26%
Fat: 41 grams; 53%

Kitchen Niche | Foothills, Alberta, Canada | 1-888-839-0551

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Classic Potato Salad Recipe – Creamy, Tangy & Perfect for BBQs

Potato Salad Recipe

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