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–+ servings
a white bowl of potato and egg salad on a linen napkin.
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5 from 10 votes

Potato Salad with Eggs and Pickles

A simple potato salad made with eggs, pickles, olives, and a mayonnaise dressing. Creamy, tangy, and easy to make ahead, this potato salad is a perfect side for grilling, picnics, or a simple family dinner.
Prep Time10 minutes
Cook Time25 minutes
Chill Time45 minutes
Total Time1 hour 20 minutes
Course: Side, Side Dish
Cuisine: American
Keyword: Potato, Potato Salad
Servings: 6
Calories: 252kcal
Author: Mikayla M.

Ingredients

  • 4 yellow, red, OR white waxy potatoes
  • 3 hard cooked eggs
  • 1/2 Cup dill pickle, diced 1 large
  • 1/2 Cup black olives, sliced
  • 1/2 Cup mayonnaise
  • 1 Tbs yellow mustard
  • 1 Tbs pickle juice
  • 1/2 Tbs lemon juice
  • 1/4 tsp kosher salt Plus extra for boiling
  • 1/4 tsp black pepper

Instructions

  • Steam or hard-boil your eggs if needed. Cool in an ice bath, then peel and dice.
    3 hard cooked eggs
  • Dice potatoes, keeping size uniform. Place in pot and cover in cold water. Add several large pinches of salt. Bring to a boil and cook until tender. *See notes
    4 yellow, red, OR white waxy potatoes
  • Dice pickles and olives. 
    1/2 Cup black olives, sliced, 1/2 Cup dill pickle, diced
  • Drain potatoes, and spread on a baking sheet to cool. When cool, place in a large bowl and add hard-cooked eggs, olives, and pickles. 
    4 yellow, red, OR white waxy potatoes, 3 hard cooked eggs, 1/2 Cup dill pickle, diced, 1/2 Cup black olives, sliced
  • Add the mayonnaise, mustard, lemon juice, salt, pepper, and pickle juice to the bowl and gently fold until everything is well coated in a creamy dressing.
    1/2 Cup mayonnaise, 1 Tbs yellow mustard, 1 Tbs pickle juice, 1/2 Tbs lemon juice, 1/4 tsp kosher salt, 1/4 tsp black pepper
  • Taste and adjust salt and pepper as needed. Cover and refrigerate. 
  • Serve cold with fresh chopped chives and/or fresh cracked black pepper

Notes

Notes:
  • Don't overcook the potatoes or the salad will become mushy. A knife should penetrate them easily, but the potato should not crumble off of it.
  • Mix gently so the potatoes and eggs remain in good-sized chunks.
Substitutions:
  • Lemon juice - 1/2 tablespoon of vinegar or pickle juice.
  • Dill pickles - sweet pickles or gherkins (will make the salad sweet)
I recommend steaming your eggs! Once cool they peel like a dream, and it quicker than waiting for water to boil.
 

Nutrition

Calories: 252kcal | Carbohydrates: 16g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 602mg | Potassium: 511mg | Fiber: 3g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 4mg