Best potato salad – that’s a very big claim. Maybe it’s not the best but it’s up there. Something about the tang of the sour cream and the salty crunch of the pickles comes together beautifully.

I wish I could take credit for it. This is a minor variation on the America’s Test Kitchen all-american potato salad. It’s a bit more work than just mixing some potatoes with mayonnaise but it’s worth the couple extra steps it takes.

This could be the best potato salad you ever make.

The secret is the addition of pickle juice. Crazy, but it works. First the warm potatoes are drizzled with a mixture of pickle juice and yellow mustard. More pickle juice is added along with the mayonnaise and sour cream. Try it. I add extra eggs and leave out the celery seed but other than that I follow the recipe as written.

Best potato salad. Old school? Maybe. Tasty? Definitely.

This may be the best potato salad you've ever tasted. Heavy on the eggs with pickle juice as the secret ingredient this potato salad is sure to please.

5 from 3 votes
This may be the best potato salad you've ever tasted. Heavy on the eggs with pickle juice as the secret ingredient this potato salad is sure to please.
best potato salad
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Nothing beats a good potato salad to round out a picnic or a backyard barbecue. Good friends. Good food. Good times. Let me know if you think it's the best potato salad ever.
Course: side
Cuisine: American
Servings: 8
Author: romain | glebekitchen
  • 2 lbs yukon gold potatoes
  • 3 Tbsp pickle juice total
  • 1 Tbsp yellow mustard
  • 2 dill pickles finely minced
  • 1/2 red onion finely minced
  • 1 stalk celery finely minced
  • 1/2 - 1 Tsp kosher salt
  • 3 hard-boiled eggs chopped
  • 1/2 cup mayonnaise - Hellmans and preferably not light
  • 1/4 cup full fat 14% sour cream
  • 1/4 tsp black pepper
  1. Peel and dice the potatoes into roughly 3/4 inch pieces.
  2. Boil until tender in well salted water. Drain.
  3. Mix 2 Tbsp pickle juice with the yellow mustard. While the potatoes are still warm, spread the potatoes on a cookie sheet and drizzle the pickle juice/mustard mixture overtop. Stir gently to coat all the potatoes.
  4. Refrigerate around 30 minutes.
  5. Combine all other ingredients except the eggs in a bowl large enough to contain the potato salad. Don't forget the third Tbsp of pickle juice.
  6. Fold in the potatoes and then the eggs gently and chill for around one hour. Serve and enjoy.
Recipe Notes

The pickles you use are important. This recipe works best with plain old every day Bick's dill pickles.


10 thoughts on “best potato salad

  1. Pickle juice (and pickles) in potato salad is the best! I remember the first time I had a really great potato salad and it had pickles in it! My life was changed! lol… okay, maybe not, but this is such a wonderful summer dish!

  2. Potato salad is one of my all-time favs. I’ve been making my grandma’s recipe for as long as I can remember and it doesn’t sound too different from this one! Your potato salad looks and sounds amazing, I’m going to give it a try. Just don’t tell my grandma lol

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