I’m so excited to be sharing this with you all. Jim’s Potato Salad is an often demanded requested BBQ, Game Day and picnic side dish.
This addictive potato salad recipe was passed down from his mom, an amazing cook, mother, and grandmother, along with many of her other recipes we love so much. So, we are so excited to share with you this world-famous (ok, maybe it’s not world famous), super secret (ok, maybe not secret, secret) super addictive (that’s for sure!) potato salad recipe.
More than once, I’ve been caught devouring bowl after bowl of this delicious stuff. I love the flavor. I love the texture. I just love the whole freakin’ thing! I get so excited when Jim makes a batch. It just doesn’t last very long with me around.
This time around, Jim made his recipe with red potatoes, but he has also made it with gold and even russet potatoes. Russet potatoes change the texture somewhat, but we like it both ways, honestly.
Jim and I were planning our game day menu over a cup of coffee a couple days ago when it dawned on us we really should share this recipe. Share the love, right? We get pretty excited about food and sharing food! We’re weird that way.
A few tips for you:
- For the heat lovers out there, add 1-2 tablespoons English mustard too.
- If you’re using russet potatoes you may need a full cup of mayonnaise. Red and gold potatoes will likely only need about ¾ cup of mayo.
- Using medium eggs will give you a higher yolk to white ratio, which is what you want for this salad.
- We prefer Best Foods (Hellmann’s) full-fat mayo. We’ve tried using reduced-fat and other brands. The flavor and texture just aren’t the same.
- Make this salad the day before or early in the morning so that it has plenty of time to chill and have all the flavors come together. Good things come to those who wait!
Hey, we really hope you enjoy this family recipe! If you make Jim’s Potato Salad, we want to see! Tag it #basilandoregano on Instagram. Also, don’t forget to leave us a comment and rating below. Thanks!
- 3 pounds potatoes (red, gold, or russet)
- 12 eggs, medium, hard boiled or steamed
- 2-4.5 ounce cans of black olives, sliced
- ¾ to 1 cup mayonnaise
- 5 tablespoons yellow mustard
- 1 cup gherkin pickles, chopped
- 4 tablespoons pickle brine
- 1 teaspoon salt
- Boil potatoes until fork tender and then chop potatoes and eggs into bite size pieces. Add to a large bowl. Mix in ¾ cup mayo, olives, mustard, pickles, brine, and salt. Add additional mayo, if needed. Season to taste.