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Potato Salad

Potato salad made with real mayonnaise. With crunchy dill pickles and green onions. This is the potato salad your friends and family will ask for again and again.
Prep Time 1 hr
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 25 1/2 C. servings


  • 10 medium Russet potatoes
  • 12 large hard-boiled eggs
  • 2 cup dill pickles, chopped
  • 1 cup green onions, chopped
  • 1 1/2 cup Hellman's Real Mayonnaise
  • 1/4 cup yellow mustard
  • 2 tsp salt
  • 1 1/2 tsp black pepper
  • 1 tbsp dried dill
  • 1/2 cup dill pickle juice


  • Hard boil eggs and set aside
  • Wash potatoes and boil whole with skins on, medium heat 40-45 minutes, until tender.
  • Drain potatoes and cover with cold water.
  • Peel eggs and chop.
  • Peel potatoes and chop.
  • Add potatoes and eggs to a large bowl.
  • Chop green onions and pickles and add to the bowl.
  • Measure out mayo and mustard and add to the bowl.
  • Now add the spices and mix all the ingredients.
  • Give your salad a taste test to make sure the flavors are just how you like them and adjust accordingly.
  • Put in fridge until ready to eat.


Use only the green part, not scallions on green onions.
When boiling potatoes, do not overboil. If cooked too long potatoes may become mushy. When mixing ingredients, be careful not to smash the potatoes.
Garnish salad with green onions and dill.
Make at least a day ahead so salad can properly chill.
Keyword bbq, salad, side dish