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My favorite potato salad recipe is filled with eggs, sweet pickles, and slaw dressing that gives it a unique twist. I’ve been making it for years & it’s always a hit!

potato salad in a light green dish

I love this potato salad. I make it for almost all of our BBQs and every Easter.

Serve it alongside macaroni salad, my husband’s famous macaroni and cheese, and some baked beans, and you’ve got a party.

Or serve it with some slow cooker sloppy joes or hot dog chili!

potato salad in white serving bowl

A variation of this recipe was given to me years ago by my friend’s mom. I’m not a big fan of mayo so I liked that her recipe used mostly slaw dressing. I ran with it and made it my own.

I also typically don’t like crunchy things in my otherwise soft food (i.e. celery and pickles), but I let it slide in this dish.

For another potato salad variation, try deviled egg potato salad.

Things you’ll need

  • Marzetti SLAW dressing – this is what makes this potato salad different & in my opinion, so good.
  • Potato peeler – I really like this one because it has a large handle that doesn’t slip out of your hands.
  • Instant Pot – I am still new to the instant pot, but it does make boiling potatoes & eggs SUPER fast.
  • Veggie Chopper – For a shortcut, you can use a veggie chopper for the pickles, celery, and even the eggs.


Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Potatoes – I like to use russet potatoes in my potato salad.
  • Celery – I opt for celery hearts.
  • Pickles – Sweet gherkins. I always get the “petite” size.
  • Eggs – Hard boiled eggs.
  • Slaw Dressing – I always use Marzetti slaw dressing.
  • Mayo – I always use olive oil mayo.
  • Salt & Pepper
overhead shot of ingredients laid out to make potato salad

How long do I boil the potatoes?

First, start by scrubbing your potatoes then cutting into 1/2″ to 1″ pieces. Keep them similar in size so they’ll cook evenly. Add them to a large pot of salted water and bring to a boil over medium high heat. Cook them for 15-20 minutes or until fork tender. You don’t want them crisp but you also don’t want them too soft or you’ll end up with mashed potatoes.

Now that I have an instant pot, I’ve been using that to pressure cook my potatoes for potato salad. It’s slightly faster and less hands-on.

If you’re going that route, pour in a cup of water, add the potatoes to a steamer basket and place in the pot, cook on high pressure for 3 minutes. The pot will take about 10 minutes to come up to pressure, 3 minutes to cook, then quick release to finish.

Perfect Hard Boiled Eggs

I’ve also started making my hard boiled eggs in the instant pot. It is fast and I find that they’re easier to peel!

You’ll add a cup of water to the instant pot, put the rack in, add the eggs, seal the pot, cook for 6 minutes on high, let stand for 6 minutes, then quick release and move the eggs to an ice bath for 6 minutes.

That’s it! They peel really easily and you can make a large batch.

If you want to boil them, I have a trick for that, too.

Add your eggs to a pot of salted water. Bring up to a boil then turn off heat and cover with a lid. Remove from the heat and let stand for 10 minutes in the water. After 10 minutes, drain and spray the eggs with cold water. You’ll have perfectly yellow yolks – no green!

Check out my complete guide to stovetop hard boiled eggs!

overhead shot of ingredients in a white bowl to make potato salad

Tips & Suggestions 🥔

  • I like to use russet potatoes. I’ve tried it with yukon gold and red skins, but always come back to russets.
  • You’ll want your potatoes to be fork tender, but not too soft, or you’ll end up with mashed potato salad.
  • The slaw dressing is what gives this potato salad great flavor. I always opt for Marzetti brand.
overhead shot of potato salad in large white bowl

Need more side dish recipes? Try these:

potato salad in light green dish in front of serving bowl
potato salad in a light green dish
4.75 from 8 votes

My Favorite Potato Salad

Servings: 10 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
My very favorite potato salad that I’ve been making for years. Slaw dressing gives it a unique twist.


  • 9 medium russet potatoes cut into 1/2"-1" cubes
  • 2 celery heart stalks diced
  • 20 sweet petite gherkins or 10 regular size, diced
  • 5 hard boiled eggs peeled & sliced
  • ¾ cup slaw dressing I use Marzetti
  • ¼ cup mayo
  • salt and pepper to taste


  • Scrub your potatoes, peel them and chop them into approximately 1/2″ – 1″ cubes. Keep the pieces similar in size so they will cook at the same speed.
    9 medium russet potatoes
  • Add potatoes to a large pot of salted water and bring to a boil. Continue boiling until potatoes are fork tender. You don’t want them hard, but you also don’t want them too soft. Otherwise they’ll fall apart and you’ll have mashed potato salad.
  • In another pot, boil your eggs.
    5 hard boiled eggs
  • My egg boiling trick (that I think came from Rachael Ray) – Add your eggs to a pot of salted water. Bring up to a boil then turn off heat and cover with a lid. Remove from the heat and let stand for 10 minutes in the water. After 10 minutes, drain and spray the eggs with cold water. You’ll have perfectly yellow yolks – no green!
  • While the potatoes are boiling, chop up the celery. I like the celery to be really small. Size is really up to you.
    2 celery heart stalks, 20 sweet petite gherkins, 3/4 cup slaw dressing, 1/4 cup mayo
  • Also, chop up the pickles and use an egg slicer to slice up the cooled eggs.
  • Combine the egg, pickles and celery into a large bowl and season with salt and pepper, to taste.
  • Once potatoes have finished cooking, I drain them and stick them into the fridge so they’re easier to work with. If they’re too hot, they’ll fall apart while you’re combining the ingredients.
    salt and pepper
  • Once cooled, add the potatoes to the egg/pickle/celery mixture and season with more salt and pepper.
  • Add the slaw dressing and mayo and stir to fully combine making sure all the potatoes are coated and the egg/pickle/celery is pretty evenly distributed. Add more salt and pepper and/or mayo or slaw dressing, to taste.
  • Let it hang out in the fridge for a little while then serve.


Store leftovers covered in the fridge for up to 3 days.


Serving: 1g | Calories: 347kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 438mg | Potassium: 881mg | Fiber: 3g | Sugar: 14g | Vitamin A: 524IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published April 8, 2013

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  1. My grandmother always made Macaroni and Potato salad in the spring and summer time. It makes me think of her and makes me look forward to fun in the sun! I haven’t used the slaw dressing before to make it before, very interesting. I would not have come up with that on my own 🙂 Krista @ A Handful of Everything

  2. This is my favorite potato salad recipe too! The slaw dressing really is a key ingredient. This recipe was passed to me by my Mom, and I make it a ton during BBQ season (I get requests). My husband likes it best when I use baby red potatoes and leave the skins on. Here’s the really freaky part though. My name is Melissa, and I live in Metro Detroit! 🙂

  3. 5 stars
    Haven’t tried this recipe but since the potato salad dressing is not available presently I’ll rate it the same as that. I’m going to try it this weekend since I have about 12lb of russets. I’ve been searching for a copycat recipe with 5 ✨ ratings & this will be the 1st one I’ll attempt.
    Hurry back tater salad dressing!!!