Author: Simple Foodie

Potato Salad

Potato Salad

Prep Time:
Cooking Time:
Servings: 6

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Potato Salad Recipe. An all-American classic for any barbeque or picnic. It has your smooth creamy flavor and texture with a little crunch from the onion and celery.


yukon gold potato 3 1/2 lbs peeled and chopped into 1/2 inch pieces
bread-and-butter-pickle-juice 1/4 cup
mayonnaise 3/4 cup
buttermilk 1/3 cup
Dijon mustard 1 1/3 Tbsps
sugar 1 tsp
black pepper 1/2 tsp
egg 3 boiled, peeled, and chopped
red onion 1/4 diced
celery stalk 1 diced
radish 4 peeled and diced
bacon 1/4 lb fried and diced
oil 2 Tbsps


  1. Over high heat boil enough water to cover the potatoes. Add the salt to the water.
  2. In a small saucepan place the eggs with enough water to cover and bring to a boil. Boil for 10 minutes until the eggs have hardened.
  3. Heat the oil in frying pan over medium heat and add the bacon. Cook until crisp. Remove to a paper towel covered plate to drain and cool.
  4. Add the potatoes to the boiling water and cook for 10 minutes or until tender.
  5. Drain the potatoes. Drizzle the pickle juice over the potatoes. Allow to cool to room temperature.
  6. In a bowl whisk together the mayonnaise, Dijon mustard, buttermilk, sugar, and pepper. Pour over the potatoes.
  7. Add the chopped eggs, red onion, celery, pickles, and radishes.
  8. Dice the bacon and add. Carefully mix all the ingredients together and serve.