Classic Potato Salad

Kick off your next backyard barbecue or family potluck with this creamy, flavor-packed Classic Potato Salad. Made with tender Yukon Gold potatoes, a tangy homemade dressing of mayo, mustard, and vinegar, plus crunchy relish and just-right seasonings, it’s comfort food at its finest. Tossed together with chopped egg whites and chilled until perfectly melded, this potato salad brings nostalgia and sunshine to every forkful—no picnic basket is complete without it. Get the full recipe here.

A creamy, tangy side dish that’s perfect for cookouts and family dinners.

Ingredients:

• 3 lbs Yukon gold potatoes, peeled & cut into ½” cubes
• 1 ½ cups mayonnaise
• 6 hard-boiled eggs, peeled
• ⅓ cup yellow mustard
• 2 tbsp vinegar
• ¾ cup relish (such as Wickles)
• 1 ¼ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp onion powder
• ¼ tsp smoked paprika

Boil & Prep

Step 1: Add potatoes to a large pot, cover with water, and salt generously.
Step 2: Bring to a boil and cook until fork-tender. Drain and let cool slightly.
Step 3: Separate egg whites from yolks. Chop egg whites.
Step 4: In a large bowl, mash egg yolks and mix in mayo, mustard, vinegar, relish, and all seasonings.

Mix & Chill

Step 5: Add warm potatoes and chopped egg whites to the bowl with dressing. Gently mix until coated.
Step 6: Cover and refrigerate for at least 1 hour to let flavors meld.
Serve cold and enjoy!
Creamy, flavorful, and perfectly nostalgic.

Ready for a bold twist on tradition?

If you love a good potato salad but want something with extra texture and tang, you’ve got to try this next version. Crispy Smashed Potato Salad with Dill Pickle takes things up a notch with golden, roasted potatoes, smoky bacon, and a punchy dill pickle dressing. It’s creamy, crunchy, and loaded with flavor—perfect for when you want your side dish to steal the show.

Smashed on the Sheet Pan

Smash & Roast:
Once boiled, cut the potatoes into chunks.
Place on the bacon-greased sheet pan and gently smash with a flat utensil or cup.
This step creates those crispy edges everyone loves!

Season & Drizzle

Drizzle the smashed potatoes with olive oil and a sprinkle of kosher salt and pepper.
Roast at 400°F for 30 minutes, until golden brown and crispy.

Crispy Perfection

The potatoes should have crunchy edges and soft centers.
Let them cool slightly before mixing to keep that irresistible texture.

The Final Mix

Toss crispy potatoes with the creamy dill pickle sauce, chopped eggs, and bacon.
Every bite is tangy, rich, and full of crunch.
Serve warm or chilled—either way, it disappears fast! Get the full recipe here.