Dad’s Potato Salad

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Classic potato salad recipe with boiled Russet potatoes, dill pickles, celery, parsley, red onion, scallions, hard boiled eggs and a mayonnaise Dijon dressing.

Photography Credit: Elise Bauer

A month ago or so I made some potato salad. I love potato salad and was well pleased with this one.

Then the next week my father made his version of potato salad. It was great too!

The difference? Pickle juice and mustard.

Also he throws in a hard boiled egg once in a while too. Note that getting the recipe out of my parents generated the usual recipe banter.

Dad: “Use Russets.” Mom: “I’ve been making this recipe for years with all kinds of potatoes.” Dad: “Use Russets.”

We’re using Russets in this recipe, which is why it is called, “Dad’s” potato salad.

Dad’s Potato Salad Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6

Ingredients

  • 3 or 4 mid sized Russet potatoes, peeled and cut into 1-inch chunks
  • 4 Tbsp juice from Kosher dill pickles
  • 3 Tbsp finely chopped dill pickles
  • 1/4 cup chopped parsley
  • 1/2 cup chopped red onion
  • 2 stalks celery, chopped
  • 1 or 2 chopped scallions, including the greens
  • 1-2 hard boiled eggs, chopped (optional)
  • 1 medium carrot, finely chopped (optional)
  • 1/2 red bell pepper, raw or roasted, chopped (optional)
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper to taste

Method

1 Boil the peeled, cut potatoes: Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil.

Simmer for 10-20 minutes until just fork tender. Remove the potatoes from pot. Let the potatoes cool enough to handle, but still warm.

2 Put potatoes in a bowl, add pickle juice, pickles, parsley, onions celery, scallions, hard boiled egg, carrots, bell pepper: Put the potatoes in to a large bowl. Add the juice from the Kosher dill pickles.

Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.

3 Mix mayonnaise and mustard, stir into potato mixture, add salt and pepper: In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste.

Mix in the dressing with the potato mixture. Again, salt and pepper to taste.

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Dad's Potato Salad

Showing 4 of 34 Comments

  • Karenality

    Mmmm…Sooo Yummy good! I followed the recipe but also included a pinch of dill weed and tsp of paprika! !! Thank you very much!

  • Demelza

    This is a version of the ubiquitous Russian potato salad called “Salat Olivye,” It traditionally has boiled (cooled) potatoes and carrots, scallions, dill pickles, canned peas, hard-boiled eggs and chopped chicken or ham. In addition, some vegetable oil is added, along with some salt, sugar and fresh chopped or dried dill. Then the mayonnaise is folded in. Of course one can make it vegetarian w/out the meat.

  • george

    My grandmother made potato salad with pickles, but the secret ingredient was an apple or two diced up. That way you get a balance of tart and sweet.

  • Anna

    I learned this trick from a friend while preparing potato salad for her daughter’s wedding:

    After boiling, skinning, and cubing the potatoes, marinate them in a little vinaigrette for a few hours before adding the mayonnaise and other ingredients. This gives the potato salad a whole new depth. Use white vinegar or rice vinegar or white balsamic vinegar to keep from darkening the potatoes, and good olive oil.

  • Francille

    For a different twist on this favorite salad, I bake the potatoes instead of boiling. When cool enough to handle, peel skins, then dice and toss with a good virgin olive oil. Mix mayo with sour cream [ half & half ]and a dollop of mustard. Add pickle relish of choice, followed with the usual celery, onions, hard boiled eggs, fresh ground sea salt, fresh ground white peppercorns. Enjoy

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