A tangy, crave-worthy creamy potato salad with olives and eggs. This make-ahead creamy classic salad pairs perfectly with any grilled meal, summer BBQ, or potluck.
Your guests will love this potato salad because it delivers the perfect balance of creamy, tangy, and savory in every bite. The briny olives and zesty pickles cut through the richness of the dressing, while the eggs add satisfying texture and comfort-food familiarity. It’s easy to make, travels well, and tastes even better after chilling, making it a reliable, crowd-pleasing side dish for cookouts, potlucks, and family gatherings.
Why This Recipe Works
- A creamy, classic base balanced by briny olives and zesty dill pickles for bold flavor.
- Hard-boiled eggs add richness and texture without overpowering.
- Fresh herbs and green onions brighten each bite.
- Versatile side that complements barbecue, grilled meats, and potlucks.
- Easily customizable with simple swaps or add-ins.
Ingredients (& What Each One Does)
Potatoes – The hearty base; absorb dressing and create creamy texture when cooled.
Vinegar – Brightens and lightly seasons potatoes while hot so flavor penetrates.
Mayonnaise – Creates the rich creamy dressing that clings to potatoes.
Dry Mustard – Adds gentle tang and depth to the dressing.
Hard-Boiled Eggs – Adds richness, body, and protein to the salad.
Dill Pickles / Dill Pickle Relish – Provides zesty acidity and crunch.
Pimiento-Stuffed Green Olives – Briny, savory punch that sets this salad apart.
Green Onions (Scallions) – Fresh onion flavor without dominating the dish.
Celery Leaves (Optional) – Adds an herbal bright note.
Salt & Pepper – Essential seasoning to balance and enhance all flavors.
Fresh Dill (Garnish) – Herbal lift and aroma.
How to Make Creamy Potato Salad with Olives
Start with a tender, boiled potato base tossed with vinegar and seasoning. Assemble a creamy dressing with olives, dill pickles, eggs, and herbs, then gently fold it into cooled potatoes. Chill to let flavors meld before serving.
Recipe Tips & Tricks
- Dice potatoes evenly to ensure consistent cooking and texture.
- Toss hot potatoes with vinegar immediately; it seasons and prevents blandness.
- Don’t overmix after dressing — keep chunks intact for the best bite.
- Taste and adjust salt before chilling — flavors mellow as it cools.
Recipe Variations
- Southern Potato Salad — Omit olives and mustard; add diced onion and yellow mustard.
- Warm Vinaigrette Potato Salad — Skip mayo; toss with warm herb vinaigrette.
- Smoked Bacon & Sour Cream — Add crispy bacon and sour cream in place of olives.
- German-Style — Serve with warm potatoes, bacon, and vinegar-based dressing.
Serving Suggestions
Serve this creamy potato salad with:
- Grilled burgers or steaks
- BBQ ribs or pulled pork
- Grilled chicken or hot dogs
- Fresh green salad or coleslaw
- Garlic bread or cornbread
New Life for Leftovers
- Sandwich Spread – Mash a scoop on crusty bread for a satisfying sandwich.
- Stuffed Tomatoes – Hollow tomatoes and fill with chilled potato salad.
- Potato Salad Tacos – Warm tortillas with potato salad and sliced radishes.
Storage
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Not recommended due to mayonnaise and egg texture changes.
- Tip: Stir before serving leftovers as dressing may separate slightly.
People Often Ask (FAQs)
Can I make this ahead?
Yes — it actually tastes better after chilling for at least a couple hours or overnight.
What potatoes work best?
Yukon Gold, Russet, or red potatoes hold shape well after boiling.
Can I omit the olives?
Yes — though they provide a key briny contrast. You can substitute capers for a different tang.
Why add vinegar to hot potatoes?
It lightly seasons and helps prevent the salad from tasting dull once chilled.
Final Thoughts
This Creamy Potato Salad with Olives, Pickles & Eggs is a timeless, crowd-pleasing side that elevates any meal — from backyard barbecues to holiday spreads. Its balance of creamy, tangy, and fresh flavors makes it a versatile favorite you’ll make again and again. Perfect for family gatherings, potlucks, and everyday dinners.
Creamy Potato Salad with Olives and Eggs
Equipment
- Sharp Knife
- Stockpot
- Mixing Bowl [paid link]
- Serving bowl
- Silicone Spatula [paid link]
Ingredients
- 1.5 pounds Potatoes , Yukon gold, Russet, or red
- 1 tablespoon distilled white vinegar , may substitute with red wine or apple cider vinegar
- Salt & Ground Black Pepper to taste
Dressing
- 1/4 cup mayonnaise
- 1 teaspoon dry ground mustard optional
- 3 large eggs , hard-boiled, peeled, chopped
- 1/4 cup dill pickles or dill pickle relish , diced small
- 1/3 cup pimiento-stuffed green salad olives , sliced
- 1/4 cup Green onions (scallions), thinly sliced
- 1 tbsp celery leaves chopeed [optional]
Garnish
- 1 tsp dill, fresh optional as garnish
Instructions
- Add cold water to a pot and add salt. Set aside on the stove.
- Peel and cut potatoes into 1-inch cubes. Add potatoes to the COLD water. Bring to a boil over medium heat and cook until fork tender — about 12 to 15 minutes. However, do not rely on the timer alone. Be sure to check the potatoes for doneness periodically by piercing with a fork or the tip of a knife. Once the potatoes are tender, immediatley remove from the stove and drain completely.
- While the potatoes cook, prepare the salad dressing. In a small bowl mix the salad dressing ingredients and put in the refrigerator to chill until the potatoes cool.
- While the potatoes are still hot, toss them with the vinegar and season with salt and pepper. Once drained, place the potatoes in a large serving bowl. Set aside and allow to cool slightly.
- Once the potatoes have cooled enough to handle, pour the dressing mixture over the potatoes and toss to combine. Taste and adjust seasonings as needed. Garnish with fres dill or parsley.
- Chill for atleast 30-minutes but up to 2 hours before serving. If serving at an outdoor event, be sure to keep the salad chilled in a cooler or over a bowl of ice.
Notes
- Variations:
- Southern Potato Salad – Omit the green olives, green onions, dry mustard, and parsley. Add 1 cup diced onions and 1/2 cup prepared yellow mustard (more or less, to taste).
- Warm with Vinaigrette – Here’s a link to a great recipe from the New York Times.
- German Potato Salad – Here’s a link to a recipe from Five Heart Home.
- Bacon and Sour Cream – Omit the green olives and dill pickles. Add 1/2 cup sour cream, 8 strips of cooked, crumbled bacon, 1/2 cup celery.
- Ultimate – To the original recipe, add 8 pieces of cooked, crumbled bacon, 1/2 diced onion, 1/2 cup diced celery. Mix well.
- Smashed Potato Salad – Omit the olives and pickled and add 1 heaping teaspoon prepared yellow mustard, 1/2 cup finely chopped celery, and 1/4 cup finely chopped shallots. Smash the potatoes a little while combining the ingredients to your desired texture.
Nutrition
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Fantastic! Loved it. This will be my go-to potato salad recipe. Thank you for sharing!!!
Wow , I love potato salad it is great food at night time. Thank you for posting.
Absolutely amazing work. Thank you so much for sharing and inspiration.
Served this for an outdoor dinner and my guests all thought it was amazing. Even the kids liked it.
Got this recipe in my email. We made it yesterday. It’s even better the next day! Thanks for sharing.
Made this for our Memorial Day dinner and it was fantastic. I took the time to read the post and found it informative.
I lOVED this potato salad even though I do not care for the olives, so I picked them out. The olives were not overpowering in this recipe so I think it was amazing. Share this with your friends and family. (I think they will like it!!!)
Took this to a BBQ this weekend. It was a huge hit! Thanks for the recipe.
Didn’t think I’d like it but it was great