Last Updated on June 10, 2026 by Carrie Korem, FNTP
An Easy Potato Salad Recipe is a classic summer staple. It’s a simple dish that’s great for a BBQ, family get-together, or when you don’t want to turn on the oven.
Ingredients You’ll Need
- Red potatoes
- Pickle juice
- Mayonnaise (I prefer Sir Kensingtons)
- Celery
- Pickles
- Red onion, chopped
- Dill, minced
What is the Secret to a Good Potato Salad
The secret to the flavor in this recipe is the pickle juice. The juice is poured over the potatoes when they are still hot. This allows the potatoes to soak in the briny flavor.
Pickles are often made with food coloring and preservatives, so it’s important to read the label before purchasing. I like to purchase naturally fermented pickles and some of my favorite brands are: Barrel Creek, Real Pickles, Bubbies. You can also use homemade fermented dill pickles if you’d like.
Which Mayonnaise Brands are Best for Potato Salad
My very favorite mayonnaise brand is Sir Kensington’s. They make an organic mayonnaise and one made with avocado oil. If you don’t have a good mayo on hand, you can make this homemade recipe. It’s super easy and uses ingredients you probably already have on hand!
Best Potatoes for Potato Salad
I personally like to use either red potatoes or Yukon. Both have a creamy texture and soak in the flavor of the salad dressing and seasonings really well. Russets can be used in a pinch, but keep in mind that the texture can be a bit more grainy.
Here are some fun summer recipes that will pair well with this salad:
Lemon Thyme Chicken Thighs
Easy Garlic Chicken
Oven BBQ Chicken
Roast Chicken with Goat Cheese, Basil and Sun-dried Tomatoes
Easy Creamy Potato Salad
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 20 minutes
- Yield: Serves 6-8
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 3 pounds red potatoes, cleaned, skinned, and cut into 1/2”-thick pieces
- 1 cup fermented pickle juice (see above)
- 1/2 cup mayonnaise (I prefer Sir Kensingtons)
- 1/2 cup chopped celery
- 1/2 cup chopped fermented pickles
- 1/2 cup red onion, chopped
- 2 tbs fresh dill, minced
Instructions
- Place the potatoes in a large pot, cover with water, and bring to a simmer over medium-high heat. Cook for about 15 minutes, until tender. Drain.
- Pour the hot cooked potatoes into an 11×7 baking dish, pour the pickle juice over and gently stir. Cover loosely with plastic wrap and let the potatoes sit at room temperature for about 1 hour to cool.
- Combine the mayo, celery, pickles, red onion and dill in a small bowl. Pour the mayo mixture over the cooled potatoes and stir to combine. Cover and chill in the fridge for about 4-6 hours. Serve cold.
Photo Credit: Becky Winkler
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