Want more side dishes? I love this Corn Salad, Cucumber Salad, Baked Beans, and Street Corn Pasta Salad.
How to make Potato Salad:
Boil Potatoes: Place whole, unpeeled potatoes in a large pot of water. When it comes to a boil, lower heat and simmer for 10-15 minutes, until potatoes are fork tender. Drain water from pot, leaving potatoes inside, then cover with a lid so they can steam for 5-10 more minutes. Peel potatoes, if desired, then cut into 1-inch chunks. Make Potato Salad Dressing: Combine egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper in a bowl. Combine: Pour dressing over the potatoes. Add chopped egg whites, celery, onion, and pickles. Stir well then cover and refrigerate for a few hours until ready to serve.
Make Ahead and Storage Instructions:
To Make Ahead: potato salad can be made 1-2 days ahead of time. It tastes best if refrigerated for at least a few hours before serving. Store leftover potato salad in the fridge for up to 5 days. *I first shared this recipe in May 2013. Updated May 2019, May 2023 and July 2024.
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