Make the best potato salad recipe with my grandma’s classic combo of tender potatoes, eggs, celery & creamy pickle dressing in 1 hr 40 mins.
What makes this grandma’s potato salad recipe different is the creamy pickle-juice dressing, which adds a bright, tangy flavor to every bite. Paired with tender potatoes, hard-boiled eggs, celery, and onion, it’s a tried-and-true family side dish that’s easy to make and always a hit at summer gatherings.
What Readers Say
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“Aubrey, this recipe is an answer to my prayers, I kid you not! My mom and grandma both made great potato salad but I lost the recipe. Try as I may to replicate it, something was missing. I don’t know for sure but I am thinking that pickle juice is the little “zing” that was left out. I made it our family gathering and it was a big hit!“
Table of contents
Ingredient Notes
Russet potatoes give this salad its soft, slightly mashed texture, while pickle juice adds tang to the creamy dressing without needing chopped pickles or relish. Celery and onion add crunch, and hard-boiled eggs make it hearty and classic
How to Make Grandma’s Best Potato Salad
A few simple steps are all it takes to make this creamy, tangy potato salad with tender potatoes and classic homemade texture.
STEP ONE: Cook the potatoes just until fork-tender. You want them soft, but not falling apart, so the salad keeps that chunky texture.
STEP TWO: Mix the dressing until smooth, then gently fold in the potatoes, onion, celery, and eggs. Be careful not to overmix, or the potatoes can turn mushy.
STEP THREE: Chill before serving so the dressing has time to soak in and the flavors can come together. Finish with parsley for a fresh pop of color.
Tips for Perfect Texture
Grandma’s potato salad uses Russet potatoes for a softer, creamier mouthfeel than waxy potato salads. For the best texture:
- Start in cold, salted water so the potatoes cook evenly
- Check early and cook just until fork-tender
- Drain well so the salad doesn’t get watery.
- Cool until warm or room temp before dressing so the mayo stays creamy, not oily
- Chill for at least 1 hour so the dressing thickens and the flavors come together
Storage, Make-Ahead, and Leftover Tips
Store covered leftovers in the refrigerator for 4 to 5 days. This potato salad holds up well after chilling, making it a great option to prep ahead for parties, cookouts, and holiday meals.
I don’t recommend freezing it, because the creamy mayo dressing can separate, and the potatoes and veggies can turn watery or grainy after thawing.
If you’re serving it outside, keep the bowl set over ice so it stays cold.
FAQ
Yes! This potato salad is a great make-ahead side dish and tastes even better after a few hours in the fridge.
For the best flavor and texture, make it up to 1 day ahead. You can stretch it to 2 days ahead if needed, but it’s freshest after an overnight chill. Keep it covered in the refrigerator until you’re ready to serve.
Either one works, so go with your favorite. Dill pickle juice gives it a tangier, more savory flavor, while sweet pickle juice makes the dressing a little sweeter.
You can, but the texture will be different. Russets give this potato salad its softer, creamier, slightly mashed texture, while Yukon Gold potatoes will stay a little firmer.
*This post originally posted on 07/07/2016.
Ingredients
- 5 pounds Russet potatoes peeled and chopped into 1-inch pieces
- 2 cups mayonnaise
- ¾ cup pickle juice
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium yellow onion peeled and chopped (1 cup)
- 3 stalks celery ends removed and chopped
- 8 large hard-boiled eggs peeled and chopped
- fresh parsley chopped, for garnish
Instructions
- Place 5 pounds Russet potatoes into a large pot and cover with cold water. Place the pot over medium-high heat and bring to a boil. Cook until fork-tender, about 20-25 minutes.
- Drain the potatoes using a colander. Transfer the potatoes back into the pot and allow them to cool slightly.
- In a large serving bowl, whisk together 2 cups mayonnaise, 3/4 cup pickle juice, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder until smooth.
- Add the potatoes, 1 medium yellow onion, 3 stalks celery, and 8 large hard-boiled eggs to the serving bowl. Gently toss to coat everything in the dressing.
- Cover and refrigerate for at least 1 hour for the best flavor, or until ready to serve. Sprinkle with fresh parsley for garnish and enjoy!
Notes
- Cool the potatoes before dressing for the creamiest texture.
- Use dill or sweet pickle juice, depending on your taste.
- Best made a few hours ahead or the day before.
- Store covered in the fridge for up to 4 days.
Nutrition
The Story Behind Grandma’s Potato Salad
Today would have been my grandmother’s birthday, and sharing this recipe feels like such a special way to remember her. She passed away in April 2016, and we all miss her so much. She was the kind of person who made everyone feel deeply loved, and every phone call or FaceTime always ended with one of her famous “two-arm hugs” for me, my kids, and my husband.
My grandma came from a big family and built one of her own, and making single person feel important. When we gathered with her near the end of her life, the house was overflowing with children, grandchildren, great-grandchildren, siblings, and so much love. It was such a beautiful reflection of the life she lived and the care she gave so freely.
A few years before she passed, she came to Arizona to celebrate my youngest son’s birthday, and we ended up talking recipes in the kitchen. I told her about the pickle juice in my macaroni salad dressing, and she smiled and said that’s exactly what she used in her potato salad, too. I loved sharing that little cooking moment with her, and it made this recipe feel even more special.
I wanted to keep her recipe, share it with my family, and pass it along here, too. My beautiful grandmother, Marie Sheridan Drew, was one of my namesakes and a role model in my life, and I hope this recipe carries a little of her love to your table, too.
Family Recipes I Grew Up With
Mom’s Mashed Potatoes are the definition of a classic comfort food side. They’re creamy, fluffy, and exactly the kind of made-from-scratch recipe that belongs next to a big family dinner.
Mamaw’s Dinner Rolls are the soft, homemade dinner rolls that showed up at so many family meals growing up. Mamaw, my great-grandma, made this dinner roll recipe a family favorite, and it still makes any table feel a little more special.
Mamaw’s Cinnamon Rolls start with the same dough as Mamaw’s Rolls, which makes them feel even more like a true family recipe. They bake up soft, sweet, and full of that homemade flavor that makes breakfast or dessert feel extra special.
More Side Dishes for BBQs and Burgers
Round out your cookout menu with these easy side dishes that pair perfectly with burgers, barbecue, and all your summer favorites.
- Red Cabbage Slaw
- Classic Baked Macaroni & Cheese
- Aunt Patti’s BBQ Baked Beans
- Classic Macaroni Salad
- The Best Fruit Salad Recipe
- Super Simple Grilled Summer Veggies
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