This is a classic American-style potato salad โ boiled potatoes dressed with a creamy mayo-sour cream base, hard-boiled eggs, olives, pickle, and green onion. It comes together in 30 minutes and uses ingredients most people already have on hand. Itโs the kind of side dish that earns its place at a cookout without requiring a special trip to the store.
About the ingredients
- Potatoes: Any waxy or all-purpose potato works โ Yukon Gold, red, or whatever is in the bag. Russets are fine but go a little fluffy; cut them slightly larger to compensate.
- Mayonnaise and sour cream: The recipe calls for ยผ cup each. Plain Greek yogurt is the listed swap for sour cream and works well. In a pinch, all mayo or all Greek yogurt also works โ the texture shifts slightly but the salad holds together.
- Apple cider vinegar: White wine vinegar or plain white vinegar are direct substitutes. Even a squeeze of lemon juice does the job.
- Olives: One can of diced olives. Black or green both work. If you donโt have olives, capers (rinsed, roughly chopped) give a similar briny punch with less volume.
- Pickle: One large pickle, chopped. Dill or bread-and-butter both work. Relish โ about 2 tablespoons โ is a fine substitute if thatโs whatโs in the fridge.
Why this recipe works
The key move here is dressing the warm potatoes with vinegar and olive oil before adding the creamy components. Warm potatoes are porous โ they absorb the acidic dressing instead of just being coated by it, which means every bite is seasoned through, not just on the surface. The second thing that matters is the ratio of creamy to tangy: equal parts mayo and sour cream (or yogurt) keeps the dressing from being heavy or flat, because the sour cream adds acidity that mayo alone lacks. Those two steps โ hot potatoes meet vinegar first, then a balanced creamy dressing once cool โ are what separate a potato salad that tastes like something from one that just tastes like mayonnaise.
What can go wrong
- Watery dressing after mixing: Potatoes release steam as they cool. If you add the mayo mixture too soon, condensation thins the dressing. Wait until the potatoes are fully cool to the touch before adding the creamy ingredients.
- Bland salad despite seasoning: Salt added only at the end sits on the surface. Season the boiling water generously โ itโs the only chance to season the potato itself. Taste again after mixing and adjust before serving.
- Mushy texture: Overboiled potatoes fall apart when stirred. Start checking at 15 minutes. You want a knife to slide in with a little resistance, not zero.
- Dressing that slides off: If the potatoes are too cold when you add the creamy dressing, it wonโt adhere well. Room temperature is the sweet spot โ cool enough not to melt the mayo, warm enough to let the dressing cling.
- Flat flavor from the eggs: Hard-boiled eggs can disappear into the salad if theyโre cut too small. Chop them into rough ยฝ-inch pieces so they stay distinct and add texture rather than blending into the background.
Leftovers and meal prep
Store leftovers in an airtight container in the refrigerator and eat within 3 days โ after that the texture of the potatoes degrades noticeably. The recipe notes this salad is best fresh, and thatโs accurate; serve it at the table and let people take what they want rather than dressing the whole batch ahead of time if youโre planning to have leftovers. If you want to prep in advance, boil and vinegar-dress the potatoes up to a day ahead and refrigerate them separately; mix in the creamy dressing, eggs, and vegetables within an hour of serving. This keeps the texture cleaner and the dressing from getting absorbed and disappearing overnight.
Easy Potato Salad
Ingredients
- 12 medium potatoes
- 2 medium eggs hardboiled
- 1 can olives diced
- 4 stalks green onions chopped
- 1 large pickle chopped
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ยผ cup mayonnaise
- ยผ cup sour cream or Greek yogurt
- 1 dash salt to taste
- 1 dash ground black pepper to taste
Instructions
- Boil potatoes and eggs together. I like the skin, but I know others may not. I find itโs better to remove the skin after boiling. Boil for 20 minutes and keep checking until a knife or toothpick pierces through. Drain in a colander and cut once cool enough to handle.
- Cut into the desired size pieces while still warm. Add apple cider vinegar and olive to potatoes and stir to incorporate.
- Once the potatoes are cooled, cut up the egg and veggies and add in with mayonnaise and Greek yogurt or sour cream. Add a dash of salt and pepper, then stir until well incorporated.
- This salad tastes better right after making it than it does chill, but it has mayonnaise, so if you are not eating right away, it must go into the fridge.
Nutrition
FAQ
Can I use a different type of potato?
Yes โ waxy potatoes like red or Yukon Gold hold their shape best and are ideal. Russets work but break down more easily, so cut them into larger chunks and handle gently when stirring.
Do I have to peel the potatoes?
No. The recipe suggests peeling after boiling if you prefer no skin, but leaving the skin on is fine and saves time. Thin-skinned varieties like red potatoes are the easiest to leave unpeeled.
Can I make this the night before?
You can, but the dressing gets absorbed and the salad may taste drier the next day. For best results, store the vinegar-dressed potatoes separately and mix in the creamy dressing and vegetables a couple of hours before serving.
What if I donโt have sour cream or Greek yogurt?
Use all mayonnaise โ just increase it to a generous ยฝ cup. The result is richer and slightly less tangy, so add a little extra vinegar to balance it.
How do I keep the salad from getting watery?
Let the potatoes cool completely before adding the mayo mixture, and make sure the chopped pickle isnโt dripping wet โ pat it dry with a paper towel before adding. Excess moisture from both sources is the main culprit.
Can I double this recipe for a crowd?
Yes, it scales up straightforwardly. Use a large enough bowl to stir without mashing โ thatโs the only practical concern when working with a bigger batch.