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The Cookout Potato Salad, photographed on white marble in the A More Perfect Supper kitchen

The Cookout Potato Salad

A creamy, classic potato salad with hard-boiled eggs, pimentos, and sweet pickles -- the kind that belongs at every cookout and holiday table.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 Servings
Course: Sides
Cuisine: Southern American
Ingredients Method

Ingredients
  

Main
  • 2 lbs Yukon Gold or red potatoes cut into bite-sized chunks
  • Salt for boiling water
  • 1 small white onion finely chopped
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped pimento drained
  • 1/3 cup salad pickles drained and chopped
  • 1/2 cup mayonnaise
  • 1 teaspoon mustard
  • 2 hard-boiled eggs sliced
  • Salt and pepper to taste
  • Paprika for garnish

Method
 

  1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer. Cook 10 to 12 minutes until fork-tender.
  2. Drain and transfer to a baking sheet or large plate. Refrigerate until completely cool, at least 1 hour.
  3. Transfer cooled potatoes to a large mixing bowl. Add onion, bell pepper, pimento, and pickles. Fold gently to combine.
  4. Add mayonnaise and mustard. Stir until potatoes and vegetables are evenly coated.
  5. Fold in sliced hard-boiled eggs carefully, keeping them intact.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Transfer to a serving dish and dust lightly with paprika. Serve chilled.