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.
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.