Classic Potato Salad Recipe for Picnics and BBQs

The Best Potato Salad is a flavorful twist on the classic mustard-and-mayo family favorite. This warm, mashed potato salad combines diced ham, jalapeños, black and green olives, red onion, dill pickles, green onions, horseradish mustard and mayonnaise for a creamy, slightly tangy dish with plenty of texture. It’s a memorable side that may become your new go-to potato salad.

This is the potato salad my dad used to make, and it carries a lot of fond memories. After not having it for years, I’m thrilled to share this recipe so you can create delicious memories with family and friends. The combination of savory ham, tangy pickles, briny olives and a little heat from jalapeños gives each bite a layered, satisfying flavor.

Creamy Potato Salad Recipe

Unlike chunk-style potato salads, this version uses mashed potatoes for a smoother base with small potato pieces remaining for texture. Mayonnaise lends richness and creaminess, while horseradish mustard gives a hint of sharpness that brightens the overall flavor. Diced eggs are folded in for added body and a familiar potato salad element.

How to Make The Best Potato Salad

Start by peeling and boiling russet potatoes until fork-tender. Hard-boil and peel the eggs. Drain the potatoes and place them in a large bowl. Use a stand mixer or hand mixer to mash the potatoes until mostly smooth but still slightly lumpy for texture.

With the potatoes still in the bowl, add the diced eggs, red onion, dill pickles, green onions, black and green olives, diced jalapeño, diced ham, mayonnaise, horseradish mustard and seasonings. Fold the ingredients together until the mixture is creamy and well combined. If the salad seems dry, add mayonnaise a teaspoon at a time until you reach your preferred consistency. Adjust seasonings as needed.

Ingredients Needed for Potato Salad

This recipe uses more ingredients than a simple potato-and-egg salad, but each one contributes to a balanced, layered flavor. For about 10 servings you will need:

• 6 large Russet potatoes, peeled, boiled and mashed
• 3 hardboiled eggs, diced
• 1/2 cup red onion, diced
• 1/2 cup dill pickles, diced (Claussen are preferred)
• 5 green onions, diced (use the green part)
• 1/4 cup black olives, sliced
• 10 green olives, sliced
• 1 1/4 cup mayonnaise
• 1 tbsp horseradish mustard (or yellow mustard if unavailable)
• 1/2 tsp season salt
• 1/4 tsp lemon pepper
• 2 tbsp diced jalapeño (fresh or canned)
• 3/4 cup diced ham

Can I Make This Potato Salad Ahead?

This salad is best served warm or at room temperature, but it can be made a day ahead if you prefer. Store it covered in the refrigerator and remove it about 10 minutes before serving so it comes to room temperature. Because it contains mayonnaise, avoid leaving it out at room temperature for longer than two hours.

Keep leftovers refrigerated in an airtight container for 2–3 days. Discard any potato salad that has been left out for more than two hours for safety.

The Best Potato Salad Recipe

What to Serve with This Potato Salad

• Easy Baked Salmon
• Cast Iron Tri Tip Roast