Now that it is officially spring, I am excited to start sharing some of my favorite warm weather recipes with you. Potato salad is one of the most classic warm weather side dishes and can almost always be found at every celebration throughout spring and summer. Have you ever gone to a barbecue and found that the only potato salad offered was the disgusting store bought kind? There’s really nothing worse or more disappointing than store bought potato salad.
This potato salad is one that I have been making for the last 8 years. It is a tried and true recipe that I go back to year after year. It is anything but boring and a million times better that any store bought version. If you are looking for a quick and easy side dish to bring to a family get-together, this is it. I made it today and it’s currently chilling in the fridge for Easter Sunday tomorrow and I can’t wait to dig into it!
Tips & Tricks
- If you don’t like capers you can omit them but I personally think they are what makes this potato salad so dang good!
- Make sure and use dill pickles and not the bread and butter kind. It will not turn out the same.
- I like my potato salad really cold so I typically make this dish the day before I actually want to serve it and store it in the fridge.
Shae’s Favorite Potato Salad
- 3 lbs yukon gold potatoes
- 2 large eggs
- 1/2 cup sliced green onions
- 1/2 cup finely diced red onion
- 1/4 cup chopped dill pickles
- 2 tbsp capers
- 1 1/2 cups mayo
- 2 tbsp pickle juice
- Juice of 1 lemon
- 1/4 cup dijon mustard
- 1 tsp dried dill
- 1 1/2 tsp salt (plus more to taste)
- 1 tsp pepper
- Additional salt and pepper, to taste
- Bring a large stockpot of salted water to a boil. (I add about 1 tsp of salt).
- Peel the potatoes and measure out 3 lbs after they are peeled.
- Chop potatoes into medium sized chunks.
- Add potatoes and eggs to the pot of boiling water and boil for 9-12 minutes until potatoes are fork tender.
- Drain the potatoes and set aside.
- In a large bowl add red onion, green onion, capers, pickles, mayo, lemon juice, dijon and capers. Stir to combine.
- Add potatoes to the sauce and stir everything together.
- Chop boiled eggs and add them to the potatoes.
- Stir in dill, salt and pepper. Taste and add more salt and pepper if needed.
- Chill in the fridge for several hours or overnight before serving.
Debra Berrett says
do you boil the potatoes and eggs together in the same pot?
Yes I do!