This Classic Potato Salad is a bright, herby take on a timeless favourite. Made with creamy mayonnaise, crunchy dill pickles, fresh herbs, and hard-boiled eggs, it’s the perfect make-ahead salad for summer barbecues, casual weeknight dinners, or festive gatherings. Best of all, it comes together in under 35 minutes and uses simple pantry ingredients.
Potato Salad with Mayonnaise Like Grandma Used to Make
This creamy potato salad with mayonnaise is a nostalgic classic. While southern Germany favours tangy, broth-based German Potato Salad, this version leans into the rich, egg-filled style many of us grew up with — comforting, satisfying, and just like grandma used to make.
This classic potato salad recipe is built on just a few humble ingredients that work beautifully together:
- Waxy potatoes – Yellow-fleshed new potatoes like Annabelle are ideal. Their creamy texture holds up well in salads and they don’t fall apart when tossed.
- Hard-boiled eggs – Add richness and protein. Boil them ahead for faster prep!
- Dill pickles + pickle juice – For a briny, tangy bite. Look for naturally fermented varieties without added sugar for best flavour and gut-friendly benefits.
- Fresh herbs – Chives and parsley add freshness and colour. Use both generously or swap in spring onions if needed.
- Radishes – Optional, but lovely for a crunchy texture and peppery pop.
- Creamy dressing – A blend of mayonnaise, olive oil, wholegrain mustard, and a splash of pickle juice creates a flavour-packed base that clings beautifully to the warm potatoes.
Tip: No need to peel the potatoes if they’re young and have tender skins. Simply just scrub well and slice once cooled. This saves time and adds a rustic touch.
How to Prepare Potato Salad with Mayonnaise
This classic potato salad comes together easily with just a few simple steps and delivers big flavour with minimal effort:
- Simmer potatoes in salted water until tender. Boil eggs until hard-cooked, then peel and chop.
- Whisk together dressing using mayonnaise, olive oil, mustard, and pickle juice; season with salt and pepper.
- Slice warm potatoes and toss with the dressing so they absorb the flavour.
- Fold in chopped eggs, pickles, radishes, and herbs like parsley and chives.
- Serve warm, at room temperature, or chilled — it only gets better as it sits.
Tip: Letting the salad rest for a bit before serving enhances the flavours even more.
Get the full instructions and quantities in the recipe card below.
What to Serve with this Classic Potato Salad with Mayonnaise
If you’re serving this creamy potato salad, pair it with a crisp cucumber salad for a refreshing contrast. It also makes a delicious addition to any picnic spread, and pairs beautifully with BBQ favourites, grilled fish, or classic meatballs for an easy, crowd-pleasing meal.
Why You Should Definitely Try My Simple Potato Salad
This classic potato salad is the kind of recipe that earns its place on your table again and again. It’s quick to throw together, made with everyday ingredients, and hits that perfect balance of creamy, tangy, and satisfying. Whether you’re serving it at a summer BBQ, packing it into a lunchbox, or dishing it up alongside a cosy winter roast, it just works. Here’s why I think I you’ll love it:
- Quick and easy to make
- Just a few pantry-friendly ingredients
- Creamy, tangy, and full of flavour
- Kid-approved and family-friendly
- Perfect for all-occasion salads, all year round
If you enjoy this creamy version, be sure to check out my potato salad with mayo, dill and capers for a briny twist, or try the creamy horseradish potato salad for something with a bit more kick—both are flavour-packed takes on the classic.
Classic Potato Salad with Eggs, Pickles & Herbs
Ingredients
For the Potato Salad:
- 1 kg new potatoes (e.g. Annabelle), scrubbed clean
- 3 tablespoons Italian parsley, finely chopped (plus more to garnish)
- 3 tablespoons chives, finely chopped
- 4 dill pickles, diced
- 4 hard boiled eggs, roughly chopped
- 4 radishes, thinly sliced
For the Dressing:
- 6 tablespoons mayonnaise (about 70 g)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon wholegrain Dijon mustard
- 3 tablespoons juice from the pickle jar
- Sea salt and freshly ground pepper, to taste
Method
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Precook the eggs: Eier für etwa 10 Minuten hart kochen. Abkühlen lassen and then pellen
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Cook the eggs: Hard boil the eggs (about 10 minutes), then let them cool. Peel and roughly chop.
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Cook the potatoes: Place whole potatoes in a large pot with generously salted cold water. Bring to a boil, reduce heat, and simmer until easily pierced with a knife (about 15 minutes, depending on size). Drain, cool slightly, then slice or quarter, and place in a large bowl.
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Make the dressing: In a small bowl, whisk together the mayonnaise, olive oil, mustard, and pickle juice. Season with salt and pepper.
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Dress the potatoes: While still warm, gently toss the potatoes with the dressing until evenly coated.
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Add remaining ingredients: Fold in the eggs, pickles, radishes, parsley, and chives. Garnish with additional parsley and serve slightly warm, at room temperature, or chilled. Enjoy!
Notes
- Leave skins on: Young new potatoes have thin, tender skins that add texture and nutrients. Best potatoes for potato salad: Use waxy varieties like Annabelle, Belana, or Sieglinde—they hold their shape and have a creamy texture.
- Pickles: Opt for naturally fermented pickles (like dill pickles) with no added sugar for extra flavour and gut-friendly benefits.
- Prefer a creamier salad? If you enjoy a more generously dressed potato salad, consider increasing the quantity of mayonnaise and mustard slightly or even doubling the dressing for a richer, more indulgent finish.
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