Dad’s Potato Salad

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Updated December, 2011.

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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  • 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 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 from pot. Let cool enough to handle, but still warm.

2 Put 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 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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Showing 4 of 32 Comments

  • Rachael

    This was terrific! Thank you for all your wonderful recipes. I use them quite often.

  • Mollie

    Wow! This stuff was amazing! This was the first time I’ve ever made potato salad. I don’t really even like it usually- like at family parties. I am always turned off by the smell and knowing that it’s coated and oozing with mayo. THIS recipe, however, does not produce that type of potato salad. Just enough dressing to make it all stick. It’s vegetarian and adaptable for vegans as well (if you used vegan mayo). I added about 1/2 tsp of garlic powder to the dressing but basically followed everything else. I’m not sure if it really added anything, but it didn’t hurt.

    Also, 20 minutes was just enough time for me to cook the potatoes and hard-boil eggs/peel eggs, AND do all the chopping and prep work since I don’t have a food processor. I would give yourself about 25-30min to complete the salad.

    Tomorrow I’m putting a huge glob in the center of a lettuce leaf, adding a slice of tomato, putting that between two pieces of bread and voila! a potato salad sandwich for lunch.

    Thank you for your recipes!

  • Rebecca

    A must for all of my potato salad: DILL — my salad is very similar to this except I add dill.

  • irena

    This is really not that different from my usual potato salad recipe, and I have to say, yours is just sooo much better!
    You are right, the pickle and pickle juice really makes a world of difference. My husband has ask me to make it 3 weeks in a row now.
    SO, thank you and hat off~

  • christine

    I wanted to add that after a couple hours in the fridge, I needed to add the dijon mustard. It lacked that “zip!” and once I added it, it was perfect. I may add some swiss cheese or some apple in the future. For now, it’s addicting.

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