Classic Potato Salad with Dill Pickles, Mustard and Black Olives

The great thing about this potato salad (besides the way it pairs marvelously with BBQ) is the key ingredient – homemade pickles. Now, the pickles mean you use less mayonnaise and more pickle juice, which makes for a tart, tangy, addictingly delicious side dish we can’t stop eating.

Classic Potato Salad with Egg, Black Olives and Mustard
Classic Potato Salad with Egg, Black Olives and Mustard

Cut six russet potatoes in half and drop into a big vat of boiling water. Boil for 12 to 15 minutes, until you stick a fork in them and they gently fall off the fork. Take the potatoes out of the water and run them under cold water.

Potato Salad Ingredients
Potato Salad Ingredients

While the potatoes are boiling, prep your other ingredients. Boil up three hard-boiled eggs. When they’re ready, drop them into cold water. Open a small can of sliced black olives (and drain). Chop up 3 or 4 fresh dill pickles (or store-bought). You could use gherkins, like our friend Emily Cushman (genius). And make a note to yourself to make your own dill pickles this summer.

Make the dressing. Mix 1/2 cup mayonnaise, 1 tablespoon yellow mustard (NOT dijon), about 1/4 cup of pickle juice and stir together with some salt and pepper. You can also smash a garlic clove and add that if you’d like. Set aside. (Emily Cushman apparently likes to put in sliced green onions at this point. Some people (Emily Cushman) like this. We think it’s too much onion. You try and tell us which way you prefer. They’re both equally lovely.)

At this point, the potatoes should be cooled. Dice them into half-inch cubes. Peel and cube the eggs.

Chop Chop!
Chop Chop!

Put the potatoes into a big bowl. Then add the dressing and coat the potatoes. Then add the chopped pickles, then add the can of sliced olives, then add the eggs. This way the more delicate things are less likely to be crushed. Salt and pepper to taste.

Serve alongside Classic BBQ Burgers with Onions and Sage.

Classic Potato Salad with Egg, Black Olives and Mustard
Classic Potato Salad with Egg, Black Olives and Mustard


  • 6 russet potatoes
  • 3 hard-boiled eggs
  • 3 or 4 dill pickles (or gherkins if you’re Emily Cushman)
  • 1 small can sliced olives
  • 1/4 cup pickle juice
  • 1/2 cup mayonnaise
  • 1 T yellow mustard
  • salt and pepper to taste

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

6 thoughts on “Classic Potato Salad with Dill Pickles, Mustard and Black Olives”

  1. This looks wonderful – I will certainly make it for our next BBQ. I find that any potato salad is enhanced by a half a regular onion very finely chopped…I’m not a big raw onion lover, but I make an exception in the case of potato salad – the key is in the fine chop, which give it a nice extra crunch without bombarding your taste buds.

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