Homemade Potato Salad

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Barbecue season is officially kicked off! I don’t know about you but there is nothing better than good potato salad to go with your barbecued meat. Personally I am picky about my potato salad, if I buy it at the store I usually have to enhance it with my own additions at home. If you have time on a Sunday afternoon, however, I have the perfect all-American potato salad recipe just for you. What’s the secret? Celery seed! And all fresh ingredients too, of course.


Potato Salad

2 lbs yukon potatoes, peeled and cut into ¾” cubes

1 ½ tsp salt

3 T dill pickle juice, plus ¼ cup finely chopped dill pickles

1 T yellow mustard

¼ tsp pepper

½ tsp celery seed

½ cup mayo½ cup sour cream

½ small red onion, chopped fine

1 celery rib, chopped fine

2 hard cooked eggs, peeled and cut into ¼” dice


Place potatoes in large pan with cold water to cover by 1″. Bring to boil over high heat, add 1 tsp salt, reduce heat to medium low, and simmer until potatoes are tender, 10 to 15 mins. Make sure not to overcook the potatoes or the salad with be sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness.


Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 T pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 mins. **I usually skip the baking sheet and just toss it all in a big bowl. But I do whatever I can to avoid washing an extra dish. : )



Mix remaining tablespoon pickle juice, chopped pickles, remaining ½ tsp salt, pepper, celery seed, mayo, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 mins. (Salad can be refrigerated in airtight container for up to 2 days). Gently stir in eggs just before serving.


Serve with grilled or barbecued chicken, ribs, burgers, steaks. It is a cool and refreshing side dish to serve with any barbecue.



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