This simple potato salad is made with a creamy mayo dressing, finely chopped pickles, thinly sliced mushrooms, and some lemon juice.
It’s also garnished with some fresh parsley which adds an additional boost of flavor.
Simple Potato Salad With Pickles And Mayo Recipe
There are plenty of different variations of potato salad which are usually made with a ton of different ingredients.
I like to keep things simple so I’ve stuck to some staple pantry ingredients for this recipe.
All you’ll need to whip up a batch of this salad are some potatoes, dill pickles, mayo, mushrooms and a drizzle of lemon juice.
Mushrooms might be a bit of a surprise to some, but I find that they improve the texture of the salad and add a bit of flavor.
And don’t worry, you won’t need to cook them since we’re using sterilized jarred mushrooms for this recipe.
Even though they’re not included, you can also add some hard boiled eggs if you like to increase the protein content of this salad.
Ingredients
- Potatoes – This recipe is made with Yukon gold potatoes but you can also use red potatoes or any other potato cultivar with a firm texture.
- Mayonnaise – Mayonnaise serves as a base for the dressing. It enriches the overall flavor of the salad and glues the rest of the ingredients together.
- Mushrooms – You’ll need a jar of sterilized mushrooms. Canned mushrooms will also do the trick if you can’t find jarred mushrooms. Marinated work well too and it’s the easiest if you find them already sliced.
- Pickles – You can use pretty much any type of pickles for this salad. However, I personally prefer making it with dill pickles.
- Lemon juice – A dash of lemon juice will add a very slight zesty touch to this salad.
- Seasonings – This salad is seasoned with a bunch of fresh parsley, salt and black pepper as I’d like to keep it simple in this department when making salads.
How to make
Check out the recipe card at the end of this article for detailed, step-by-step instructions.
Start by boiling the potatoes in salted water. In the meantime, finely chop the pickles and thinly slice the mushrooms.
Use a colander or a sieve to drain the boiled potatoes, then cover them in some cold water and set them aside.
Once they have cooled off, use a potato peeler to remove their skins and finely chop them.
Transfer the chopped potatoes into a bowl and season them with salt and pepper.
Combine the rest of the ingredients with the exception of the parsley in a separate bowl.
Stir in the mixture over the potatoes and mix until everything is well combined.
Finish by sprinkling the finely chopped parsley over the salad and refrigerating the salad for two hours.
Storage
Potato salad is one of those dishes that get better as they age. Nevertheless, you can’t keep it refrigerated indefinitely.
This salad will last up to 5 days in the fridge before it starts to show any signs of spoilage.
Make sure you cover it with saran wrap or store it in an airtight container to ensure it stays fresh for the longest amount of time.
If you notice any signs of spoilage such as an odd smell or the visible presence of mold, you should toss it out.
Try these next
If you like easy mayo-based salads (no surprise!) you’ll want to also check out the following recipes for the next time you decide to make something like that:
- Salad Cake – This is an appetizer which has the ingredients of a tasty potato salad but it’s served as a cake.
- Imitation Crab Salad Recipe – A salad with corn, dill, mayo and seafood (in this case, imitation crab).
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Simple Potato Salad With Pickles And Mayo Recipe
Ingredients
- 2 pounds potatoes
- 2 cups mayonnaise
- 2/3 cups mushrooms jarred
- 1 cup dill pickles
- salt to taste; I used 1 tsp for the boiling water + 1 tsp for seasoning the potatoes
- ground black pepper to taste; I used 1 tsp
- 1 Tbsp lemon juice
- 4 tbsp parsley fresh
Instructions
- Boil the potatoes in a pot with salted water.
- Meanwhile, chop the pickles into 1/2-inch pieces and slice the mushrooms.
- Drain the boiled potatoes and cover them in cold water along with a few ice cubes. Let the potatoes cool off for about 20 minutes.
- Peel the cooled potatoes, then chop them into 3/4-inch pieces and transfer them into a large bowl.
- Season the potatoes with salt and pepper and gently stir them with a spoon or a wooden spatula.
- Mix the mayonnaise, lemon juice, pickles, and mushrooms in a separate bowl.
- Stir everything together and add the mixture to the potatoes. Keep stirring until all the vegetables are well combined.
- Finely chop the parsley and sprinkle it over the potatoes. Lightly stir the salad so the parsley evenly coats all of the vegetables.
- Refrigerate the salad for at least 2 hours.
Notes
- The time estimates do not include how long it takes the water to come to a boil because everyone's stovetop is different. On mine, it takes about an hour.
- The time estimates also do not include the time the potatoes cool off after boiling since, again, it will be different for everyone.
- When mixing the boiled potatoes with the mayonnaise be careful not to squish them.
- If you can, use sliced jarred mushrooms to save time.
- You can peel the potatoes before boiling them but I find boiling them with the skins on retains their flavor better.
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Nutrition
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.