If you want the best potato salad this easy potato salad recipe is where it's at! Literally the only potato salad I will eat anymore, you'll love it! 
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Best Potato Salad

If you want the best potato salad this easy potato salad recipe is where it's at! Literally the only potato salad I will eat anymore, you'll love it! 
Course Salad, side
Cuisine American
Keyword best potato salad, creamy potato salad, potato salad recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 281kcal
Author Pretty Providence

Ingredients

  • 16 smallish yukon gold potatoes
  • 12 hard boiled eggs sliced
  • 1/2 cup sweet or dill pickles chopped
  • 12 green olives sliced
  • 1/2 cup mayo you can add a little more if necessary to cover
  • 1/4 cup mustard
  • 1 tsp garlic salt
  • salt and pepper to taste

Instructions

  • Peel and cook your potatoes until tender. To cook potatoes, fill a large pot with water, add your potatoes and bring water to a boil. Reduce heat to medium low and cover. Let potatoes cook in gently boiling water until done. Typically around 15 minutes for small, halved potatoes. 
  • Mix all ingredients together and let sit in the fridge until ready to serve. I typically make the night before and let sit overnight! 
  • Season to taste with salt and pepper and enjoy! 

Notes

You may use anywhere between 1/2 cup to 1 full cup of mayo for this recipe. I tend to start with a half and then see if it needs more, but I don't prefer my salad with too much mayo so I like to start small and add more as needed! 

Nutrition

Calories: 281kcal | Carbohydrates: 29g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 458mg | Potassium: 1006mg | Fiber: 5g | Vitamin A: 280IU | Vitamin C: 25.9mg | Calcium: 98mg | Iron: 8.1mg