• Melinda O'Malley Keckler

Classic Potato Salad

Updated: May 9

You'll love this old fashioned and perfect summer side dish. Three special ingredients make this a standout: sour cream, a splash of dill pickle juice and Russian style dill pickles. All those things, plus unpeeled red potatoes and you have yourself a family favorite right here.

Always try to mix this up a day before you serve it. Photo Credit: Paige McCurdy

Classic Potato Salad

By: Melinda O'Malley Keckler, CrinkledCookbook.com

2 1/2 pounds red potatoes, with peels

2 tsp salt

5 hard boiled eggs

1/2 red onion, sliced thin and diced

2 cups mayo

2 tbsp mustard

1 tbsp sour cream

1 tbsp Russian-style dill pickle juice (or use your favorite dill pickles for the juice)

2 or 3 Russian-style dill pickles, diced (or your favorite dill pickles)

4 or 5 stalks celery

1 - 2 tbsp fresh ground pepper

1 tbsp dried parsley

additional parsley and paprika, for garnish

Rinse and scrub the potatoes, leave the skins on and dice into bite sized pieces. Place in a large pot with plenty of water and 2 tsp salt. Boil until barely fork tender. Drain and chill. Return the drained potatoes to the pot and place on ice to help speed the chilling. Once chilled, place the potatoes in a large bowl. Dice the hard boiled eggs, red onion, celery and pickles - add to the chilled potatoes. Mix mayo, mustard, sour cream, dill pickle juice, pepper and parsley. Blend well and add to the potato, egg, celery and pickles, stir to combine. Refrigerate for 24 hours before serving. Garnish with a little parsley and paprika.

Garnish with fresh parsley and a few dashes of paprika. Photo Credit: Paige McCurdy

My Grandma Berk started it all, she made delicious potato salad! It was a staple side dish at any family gathering. Auntie Faye and Auntie Jean also had their unique spin on it - delicious every time. Let me know what you think of this family favorite recipe and be sure to use Idaho potatoes. :)


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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