When I think of a summertime BBQ, I can’t imagine it without potato salad as a side dish. I always look forward to our patriotic holidays because our family makes potato salad. This Russet Potato Salad recipe is my Grandmother’s and it took me years to publish because she always went by taste, instead of hardcore measurements. I finally completed enough trial-and-error to share her AMAZING potato salad recipe with my readers. You’re going to love this for summer events!
I love the versatility of potato salad because it’s a great side dish for so many main courses. I serve my potato salad with BBQ Chicken, hamburgers and even bratwurst. Our friends and family have come to expect this salad when I get invited to events too. It makes a huge portion, so it’s great for feeding a crowd.
There are so many different variations of potato salads. I like to think of this as the “classic” all-American version. Chopped pickles, hard-boiled eggs, mayo and mustard bring the potatoes to life.
Russet potatoes are great for salad because they don’t maintain their shape. As you cut your potatoes, starches will come off to blend the ingredients together. I like the slightly blended, but still chunky, consistency to this Russet Potato Salad.
Looking for more great summer side dish recipes? Here are some family favorites:
How To Make Homemade Russet Potato Salad
What I love about this recipe is that you don’t need fancy kitchen tools. You can make this salad using a giant bowl and basic kitchen utensils. Follow a basic hard-boiled egg recipe or purchase eggs that are already hard-boiled – if you want a shortcut!
I like to boil the potatoes and hard-boil the eggs the day before I make the potato salad. All of the ingredients will be completely chilled when you put the salad together. Then you can refrigerate the salad until serving.
How Much Potato Salad Per Person You Should Serve
Plan on each person eating about 1/4 cup – 1/2 cup of potato salad. Since it’s a heavy starch, and typically served with other sides, I find that guests take a smaller amount. This recipe serves 16, so you’ll end up with a big portion to serve a crowd.
Will Potato Salad Keep Overnight?
YES! Keep your potato salad in the refrigerator and it will last overnight. In fact, it will last for several nights in the refrigerator. Just stir the salad before serving again.
Why Does Potato Salad Get Watery?
Potatoes hold water in them – especially after they’ve been boiled. That water will seep out and causes the potato salad to get watery over time. You can stir the salad to mix it again and it will be fine to enjoy.
When Does Potato Salad Go Bad? How To Store Leftovers
Since this Russet Potato Salad is mayonnaise based, you want to serve it over ice. I like serving my potato salad in an iced serving bowl. They’re great at keeping the salad fresh and chilled.
Potato salad goes bad after 4 days in the refrigerator and, if not properly chilled while servings, can go bad in a matter of 30 minutes. It’s very important to always keep your potato salad chilled – no matter if it’s in the refrigerator or not.
Place any leftovers in an airtight food storage container to keep it in the refrigerator.
Can Potato Salad Be Frozen?
To be quite honest – no, potato salad cannot be frozen. You will not have the same consistency after thawing the potato salad. If you’re done eating the leftovers, just toss it. Make a fresh batch if you want more.
What You’ll Need From The Grocery Store:
- Rusett Potatoes
- Claussen Pickles
- Eggs (To hard-boil or packaged as already hard-boiled)
- Yellow Mustard
- Salt and Pepper
- Optional: Paprika
Step-By-Step Directions To Make Russet Potato Salad
Peel and quarter 5lb of Russet of potatoes (about 8 medium to large potatoes). Place them in a large stock pot, with water covering the top, and bring to a rolling boil. Cook until the potatoes are fork tender. In the meantime, hard-boil your eggs and peel.
Drain the potato water and refrigerate both the eggs and potatoes for at least 4 hours OR overnight.
To put together your salad, place the quartered potatoes in a large bowl. Add the pickles, diced hard-boiled eggs, salt and pepper. Use a knife to slice through the salad and break up the potatoes into smaller pieces. This also incorporates the other ingredients.
Stir in the mayonnaise. Stir in the yellow mustard until it gets a nice yellow hue.
Taste the salad for seasoning – it might need more salt.
Refrigerate for several hours before serving over ice. Optional: garnish with a little paprika on top.
- 8 Russet Potatoes
- 9 Eggs, Hard-Boiled, Peeled and Diced
- 1 32 oz Jar Claussen Pickles, Diced
- 1 1/2 Cups Mayonnaise
- 2 Tablespoons Yellow Mustard
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- Optional: Paprika For Garnish
- Peel and quarter 5lb of Russet of potatoes (about 8 medium to large potatoes). Place them in a large stock pot, with water covering the top, and bring to a rolling boil. Cook until the potatoes are fork tender. In the meantime, hard-boil your eggs and peel.
- Drain the potato water and refrigerate both the eggs and potatoes for at least 4 hours OR overnight.
- To put together your salad, place the quartered potatoes in a large bowl. Add the pickles, diced hard-boiled eggs, salt and pepper. Use a knife to slice through the salad and break up the potatoes into smaller pieces. This also incorporates the other ingredients.
- Stir in the mayonnaise. Stir in the yellow mustard until it gets a nice yellow hue.
- Taste the salad for seasoning - it might need more salt. If you want it creamier, add more mayo.
- Refrigerate for several hours before serving over ice. Optional: garnish with a little paprika on top.
Serve over ice. Refrigerate immediately after serving. Keep leftovers in an air-tight food storage container.
Amount Per Serving: Calories: 277Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 114mgSodium: 1054mgCarbohydrates: 21gFiber: 3gSugar: 2gProtein: 6g
**Nutrition is calculated by a third party. Actual values may vary.