Classic Potato Salad

Side Dish

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6 to 9

  • 3½    pounds russet potatoes
  • ¼    cup sweet pickle juice
  • 4    hard-boiled eggs, peeled
  • ¾    cup mayonnaise
  • ⅓    cup chopped dill pickles
  • ⅓    cup chopped sweet pickles
  • ⅓    cup finely chopped red onion
  • ⅓    cup finely chopped celery
  • ⅓    cup finely sliced green onions, green parts only
  • 2    tablespoons chopped green olives
  • 2    tablespoons chopped pimientos
  • 4    teaspoons Creole or grainy mustard
  • ⅓    cup buttermilk, as needed
  • 1    teaspoon Worcestershire sauce
  • ½    teaspoon black pepper
  •     salt to taste
  •     paprika for garnish

Classic Potato Salad

Click image to enlarge


Wash potatoes; place in a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until just tender; a small paring knife should meet a little resistance at the center of the potato. Drain potatoes and rinse under cool water; peel when cool enough to handle, if desired; cut into half-inch dice, place in a large mixing bowl, and drizzle with pickle juice while still warm.

Using a microplane grater, grate eggs into another mixing bowl. Add mayonnaise, dill pickles, sweet pickles, red onion, celery, olives, pimientos, and mustard; stir to combine. Add buttermilk as needed to make a thick dressing; stir in Worcestershire sauce, black pepper, and salt; taste and adjust seasoning.

Add dressing to diced potatoes; fold gently to combine. Transfer to serving bowl and sprinkle with paprika, if desired. Serve warm, or refrigerate and serve cold.

(Click here for 8 variations on potato salad.)


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