Very Filling American Potato Salad

by Phoebe Green
American Potato Salad

I am super picky about store-bought potato salads because they tend to be overly drenched in mayonnaise, too mushy or just completely flavourless. However, this American potato salad recipe is hands down the best mayo-based potato salad I’ve ever had and so easy to make that I’ll never buy store-bought again.

This recipe calls for the use of Yukon Gold potatoes which are my absolute favourite potato, especially for mashed potatoes. They have a rich golden colour and a delicious buttery flavour that is superior to other varieties. While you can substitute in another potato such as a Red Bliss, I highly recommend sticking with the Yukon Gold; they are a standout.

Instead of using dill pickles, I went for Kosher Dills as suggested in the recipe because I love the flavorful garlic kick they offer. You can opt to use any pickle you wish; for a sweeter flavour, try baby gherkins. Using the pickle juice in this American potato salad recipe gives the potatoes a nice tangy and lightly sweet taste instead of the harsh flavour of plain vinegar. Enjoy!

American Potato Salad

Very Filling American Potato Salad

Phoebe GreenPhoebe Green
This classic American potato salad recipe will bring back good memories of your childhood. It's that flavourful comfort food you'll keep coming back to.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 2 people
Calories 867 kcal


  • 2 large eggs hard-boiled and coarsely chopped
  • 2 pounds potatoes Yukon Gold, cut into 3/4″ cubes
  • 3 tablespoons dill pickle juice
  • ¼ cup dill pickles finely chopped
  • 1 tablespoon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon celery seeds
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ½ small red onion finely diced
  • 1 rib celery finely diced


  • Put your Yukon Gold potatoes in a pot and fill them with cold water. Allow to boil over high heat, add 1 teaspoon of Kosher salt and reduce heat to medium-low. Simmer until your potatoes are tender, for about 10 to 15 minutes. A sharp knife should easily pierce through the potato without causing it to crumble to pieces.
  • Drain the potatoes thoroughly, then spread them out on a small rimmed baking sheet. Mix 2 tablespoons of pickle juice and mustard together in a small bowl. Drizzle the pickle juice mixture over the potatoes, gently toss to coat and refrigerate until cooled, about 30 minutes.
  • Mix the remaining 1 tablespoon of pickle juice, chopped pickles, 1/2 teaspoon of Kosher salt, black pepper, celery seed, mayonnaise, sour cream, red onion and celery in a large bowl. Toss in the cooled potatoes, cover and refrigerate until well chilled. Gently stir in the chopped eggs just before serving.


Calories: 867kcalCarbohydrates: 91gProtein: 17gFat: 47gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 203mgSodium: 1586mgPotassium: 2148mgFiber: 11gSugar: 6gVitamin A: 588IUVitamin C: 93mgCalcium: 150mgIron: 5mg
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