This easy potato salad with eggs and pickles is one of those classic BBQ sides that always disappears first. It's creamy, a little tangy from the pickles, and super simple to throw together - perfect for summer cookouts, potlucks, or just an easy side at home.
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I like using a mix of red, yellow, and purple potatoes for a fun red, white, and blue look - especially for Memorial Day or 4th of July. Totally optional, but it makes it feel a little more festive without any extra work.
Why You'll Love This Potato Salad
- Flexible based on what you have
- Easy, no-fuss ingredients
- Creamy, tangy, and super satisfying
- Great for BBQs, potlucks, and meal prep
- Can be made ahead of time
- Um - it's red white and blue which it's cute.
What Kind of Potatoes to Use
You can use a mix of red, yellow, and purple fingerling potatoes for this recipe. Not only do they taste great together, but they also give the potato salad a naturally colorful look - perfect for summer holidays like Memorial Day or 4th of July.
Fingerling potatoes are great here because:
- They hold their shape well after boiling
- They have a creamy texture
- No peeling needed
If you don't have a mix like this, you can use:
- Yukon gold
- Red potatoes
- Or any baby potatoes you have
Ingredients
- 1Β½ lbs potatoes (red, yellow, or a mix - fingerling or Yukon gold work great)
- 3 eggs, hard boiled and peeled
- 2-3 dill pickles, chopped
- 2-3 scallions, chopped
- 2 tablespoons yellow mustard
- β cup mayonnaise
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika or cayenne (optional, for garnish)
How to Make Potato Salad
Step 1: Cook the Potatoes
Place whole potatoes in a pot and cover with water by 1-2 inches. Add a pinch of salt and bring to a boil.
Lower to a gentle simmer and cook for about 15-20 minutes, or until fork-tender. Be careful not to overcook.
Drain and let cool completely (you can refrigerate to speed this up).
Step 2: Make the Dressing
In a large bowl, mix together:
- mayonnaise
- mustard
- chopped pickles
- scallions
Step 3: Add Eggs & Potatoes
Chop the hard-boiled eggs and add them to the bowl.
Cut the cooled potatoes into bite-sized pieces and gently fold them in.
Season with salt and black pepper to taste.
Step 4: Finish
Gently mix everything together until combined. Be careful not to mash the potatoes too much.
Top with paprika or cayenne if you like.
Serve chilled or slightly cool.
Variations & Add-Ins
This recipe is super flexible. You can add:
- chopped celery for crunch
- diced red onion
- fresh herbs like dill or parsley
- a splash of pickle juice for extra tang
Easy Potato Salad with Eggs and Pickles
This easy potato salad with eggs and pickles is a classic, creamy BBQ side dish thatβs perfect for summer cookouts, potlucks, and everyday meals. Made with tender potatoes, hard-boiled eggs, and a tangy mustard mayo dressing, itβs simple, flavorful, and easy to customize. Use a mix of red, yellow, and purple potatoes for a fun red, white, and blue twist for Memorial Day or 4th of July.
Ingredients
- 1Β½ lbs potatoes (red, yellow, or fingerling, or a mix)
- 3 eggs, hard boiled and peeled
- 2β3 dill pickles, chopped
- 2β3 scallions, chopped
- 2 tablespoons yellow mustard
- β cup mayonnaise
- Salt, to taste (for boiling + seasoning)
- Black pepper, to taste
- 1 teaspoon paprika or cayenne (optional, for garnish)
Instructions
- Cook the Potatoes - Place whole potatoes in a pot and cover with water by 1β2 inches. Add a generous pinch of salt and bring to a boil. Lower heat and simmer for 15β20 minutes, or until fork-tender. Drain and let cool completely.
- Make the Dressing - In a large bowl, mix together mayonnaise, mustard, chopped pickles, and scallions.
- Add Eggs & Potatoes - Chop the hard-boiled eggs and add to the bowl. Cut cooled potatoes into bite-sized pieces and gently fold them in.
- Season & Mix - Add salt and black pepper to taste. Gently mix until combined, being careful not to mash the potatoes.
- Finish - Sprinkle paprika or cayenne on top if desired. Serve chilled or slightly cool.
Notes
- Let the potatoes cool before mixing to keep the dressing creamy.
- Donβt overcook the potatoes β they should be tender but not falling apart.
- Taste and adjust seasoning at the end; potatoes need enough salt to bring out flavor.
- Fingerling or baby potatoes work great and donβt require peeling.
- Using red, yellow, and purple potatoes gives a naturally colorful βred, white & blueβ look for summer holidays.
- For extra tang, add a splash of pickle juice to the dressing.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 246Total Fat: 13gSaturated Fat: 3gUnsaturated Fat: 11gCholesterol: 101mgSodium: 182mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 6g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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Duncan Edwards says
#we truly love this salad entree, it stands out and is absolutely inviting well doneπ
Erin says
This is such a fun idea! The usual red, white and blue stuff with food coloring is a pass for us. So this is perfect!
yang says
Oh my gosh! This is so cute and creative. :')
Donny says
This has all the best add-ins for the perfect potato salad!
Jean Choi says
The addition of pickles is such a great idea!! The tanginess they add is just amazing.