Whenever I see potato salad at a BBQ, most of time I will not add it to my plate. I am very picky about my potato salad. But this potato salad, I will eat EVERY. SINGLE. TIME!! It is so good!! Everyone in my family loves this potato salad and my Grandpa makes my mom make it every time he makes his famous ribs or brisket.
Make sure all of your ingredients are complaint if you’re doing a round of Whole30.
The Best Potato Salad
Ingredients
- 3 lbs of russet potatoes (about 8 small russet potatoes), peeled and cut into one inch cubes
- 1 cup of mayo
- 2 tbsp of mustard
- 6 pickle spears, diced
- 1/2 of red onion, minced
- 1 2.25 oz can sliced black olives
- salt and pepper
Instructions
- Add cubed and peeled potatoes to a large pot and cover potatoes with cold water.
- Place potatoes on stove over high heat and bring to a boil. Boil potatoes until they are fork tender, about 20 minutes.
- Once potatoes are fork tender, drain and add to a large mixing bowl.
- Add mayo, mustard, olives, pickles and onions to bowl with potatoes. Fold ingredients in until the potato salad is combined. Season with salt and pepper to taste.
- Eat warm or put in the refrigerator to cool for a couple hours.
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