Go Back
+ servings
Print Recipe
4 from 1 vote

Real Food Summer Picnic Series :: Potato Salad

Potato salad is a classic picnic food. Make sure you skip the deli counter and make your own.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: homemade potato salad, how to make potato salad, potato salad recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com


  • 3 lbs organic small red or yellow potatoes whole
  • 1/2 cup whole sour cream If you are dairy free, use coconut milk yogurt. If you make your own homemade mayo that works too!
  • 2 TB organic Dijon mustard Watch those ingredients!
  • 1 TB good olive oil
  • 1 1/2 TB fresh squeezed lemon juice
  • 1 1/2 TB raw honey Could do sucanat or pure cane sugar. Could add more if you want it sweeter.
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper Could add more if you want more heat
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1/3 cup chopped pickles
  • 1/2 cup chopped green onions about 3 stalks


  • Put the whole potatoes in a large pot along with water to cover potatoes and 2 TB sea salt and bring to a boil.
  • Reduce to a simmer for 10 minutes (until they are just barely fork tender), and drain.
  • Cover the potatoes in the colander with a kitchen towel in the sink and let them “steam” for about 15 minutes.
  • Dump the potatoes out on your cutting board to cool a few minutes before cutting while you fix the dressing.
  • Whisk the sour cream, mustard, oil, lemon, honey, and seasonings in a small bowl.
  • Once the potatoes have cooled enough to handle, chop them into pieces to your liking – halved, quartered, or smaller and put them into your serving bowl.
  • Pour the dressing over the potatoes and combine. It will seem runny but it thickens up in the fridge as the potatos absorb the moisture.
  • Fold in the pickles and green onions.
  • Let the salad refrigerate for the flavors to come together for a few hours before serving.