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Here’s a close-up of creamy potato salad loaded with chopped potatoes, fresh herbs, and mayo, all served in a white dish. You can even spot a blue cloth in the background—classic vibes for this timeless potato salad!.

Best Classic Potato Salad for Picnics/BBQ

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Servings: 12
This classic potato salad recipe is creamy, tangy, and loaded with tender potatoes, mayo, mustard, and chopped eggs. We bring it to every family BBQ and its always a hit!

Ingredients

  • 3 lbs Yukon potatoes
  • 3 tsp fine sea salt
  • 4 eggs
  • 1/4 cup chopped pickles
  • 2 scallions
  • 1/4 cup parsley
  • 1/2 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried dill
  • salt and pepper to taste

Instructions

  • Start by chopping and boiling your potatoes. I choose not to peel mine because the peels give the most nutrients and a nice texture. You can peel if you prefer, though. Place a large pot with enough water to cover the potatoes on the stovetop over high heat. Stir in the 3 tsp of fine sea salt and allow it to boil while you chop your potatoes into small bite-size pieces. Pour the potatoes in and allow them to boil for 20 minutes or until tender when poked with a fork.
  • Once the potatoes are boiling, place a small saucepan on the stovetop filled with water over high heat. Place the 4 eggs in to cook. Once the water is boiling, allow the eggs to sit in the heat for about 8 minutes before removing. Place the hot pan in the sink and run cold water over the eggs until they cool off. Peel and set aside.
  • While the potatoes finish boiling, get the sauce ready. In a large bowl, preferably with a lid for easy refrigeration, pour in 1/4 cup chopped pickles, two chopped scallions, 1/4 cup chopped parsley, 1/2 cup of mayo, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1/2 tsp smoked paprika, 1/2 tsp dried dill. Stir until combined. Add salt and pepper to taste; go light-handed at first because this can be adjusted after taste testing at the end.
  • When the potatoes are soft, drain and pour into the prepared sauce in the large bowl while still hot. Stir to combine.
  • Chop the eggs up and fold in last to keep them mostly intact.
  • Cover with the lid and place in the fridge to chill for at least 4 hours.
  • Remove after chilled, stir it, and enjoy!

Nutrition

Calories: 175kcal Carbohydrates: 20g Protein: 4g Fat: 9g Saturated Fat: 2g Polyunsaturated Fat: 5g Monounsaturated Fat: 2g Trans Fat: 0.02g Cholesterol: 58mg Sodium: 721mg Potassium: 523mg Fiber: 3g Sugar: 1g Vitamin A: 263IU Vitamin C: 24mg Calcium: 30mg Iron: 1mg
Course: Salad