Barbara's Potato Salad

Creamy, tangy, and full of comforting texture, this potato salad is a classic BBQ side dish made with tender russet or white potatoes, chopped hard-boiled eggs, celery, green onion, and dill pickles. It’s tossed in a rich dressing of sour cream, mayonnaise, yellow mustard, and a splash of pickle juice for a bright, slightly briny kick. Finished with a dusting of paprika and topped with sliced eggs,

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Course: Side Dish

Ingredients Method Notes

Ingredients

2–3 lbs russet or white potatoes
½ cup sour cream
½ cup mayonnaise
2-3 tbsp yellow mustard
2-3 tbsp pickle juice
Salt to taste
Black pepper to taste
Paprika
3-4 hard-boiled eggs chopped
2 celery stalks chopped
¼ cup Hamburger dill pickles chopped
Green onion chopped

Method

Peel and chop potatoes into bite-sized pieces.
Boil in salted water until fork-tender. Drain and cool slightly.
In a large bowl, whisk together sour cream, mayonnaise, mustard, pickle juice, salt, pepper, and paprika.
Add potatoes, chopped eggs, celery, pickles, and green onion.
Gently fold everything together until coated.
Taste and adjust seasoning if needed.
Top with sliced hard-boiled eggs and another sprinkle of paprika.
Chill before serving for the best flavor.

Notes

Notes:

The pickle juice gives it that classic tangy BBQ flavor.
Russet potatoes make it softer and creamier; white potatoes hold their shape more.
This tastes even better the next day.