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Shae’s Favorite Potato Salad

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  • 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


  1. Bring a large stockpot of salted water to a boil. (I add about 1 tsp of salt).
  2. Peel the potatoes and measure out 3 lbs after they are peeled.
  3. Chop potatoes into medium sized chunks.
  4. Add potatoes and eggs to the pot of boiling water and boil for 9-12 minutes until potatoes are fork tender.
  5. Drain the potatoes and set aside.
  6. In a large bowl add red onion, green onion, capers, pickles, mayo, lemon juice, dijon and capers. Stir to combine.
  7. Add potatoes to the sauce and stir everything together.
  8. Chop boiled eggs and add them to the potatoes.
  9. Stir in dill, salt and pepper. Taste and add more salt and pepper if needed.
  10. Chill in the fridge for several hours or overnight before serving.