Imagine yourself in a picturesque park surrounded by beautiful greenery with a warm breeze blowing and the sun shining down on you. You spread out a checkered blanket and in the middle of it you place a big bowl of Picnic Potato Salad. It’s a classic, creamy potato salad with a twist of tanginess from the crispy pickles and smooth mustard. The crunch from the green onions adds a refreshing taste while the boiled eggs provide a protein boost. This Picnic Potato Salad is the perfect side dish for a picnic with family and friends, so pack your basket and get going!

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  • 5 medium potatoes, peeled and cubed
  • 6 large eggs, hard-boiled, chopped
  • 1/2 cup green onions, thinly sliced
  • 1/4 cup sweet pickles, chopped
  • 1 teaspoon mustard
  • 1 teaspoon celery seed
  • 1 cup mayonnaise
  • salt, to taste
  • pepper, to taste


Step 1 –Place the potatoes in a large saucepan, add enough water to cover them, and bring to a boil.

Step 2 –Reduce the heat and cook the potatoes, uncovered, until they are tender, about 10-15 minutes.

Step 3 –Drain the potatoes and refrigerate them until they are cold, about 1 hour.

Step 4 –Add the eggs, the onions, and the pickles to the chilled potatoes and toss well.

Step 5 –Add the mustard, the celery seed, and the mayonnaise to the potato mixture and stir to combine.

Step 6 –Season the potato salad with the salt and the pepper and mix well to incorporate.

Step 7 –Refrigerate the potato salad until ready to serve.

Step 8 –Serve.