Nonna's Showstopper Potato Salad Recipe

June 17, 2024 · by Heidi Stewart

Summer is here! And with that, I'm sure you've already got a few grill nights planned on your calendar. If you're looking for a fool-proof, crowd-pleasing recipe to whip up for said grill nights, this is the one! I first tried this at a family dinner celebrating the birthday of one of my nephews. My sister-in-law's mother (we all call her Nonna) had made a big batch and once we tried it, we were hooked! She was kind enough to share the recipe with us (scribbled onto a scrap piece of paper with vague instructions, as the best cooks always do. HA!) Every time I make it, people that don't normally like potato salad have raved about it, so I know this recipe is a winner! 


5lbs Potatoes (you can use gold or russet) 

12 Eggs, hardboiled (Nonna's recipe says, "or 14". So do whatever you like)

"Lots" of Dill Pickles, chopped (about a cup after chopping)

"Lots" of Dried Dill (measure with your heart here)

For the Sauce:

2 cups of mayo

1/3 cup of yellow mustard 

1/2 cup of ranch

1TBSP of garlic powder

1 TBSP of onion salt 

1/2 TBSP of season salt 

1/4 cup of dill pickle juice 

You'll also need a two mixing bowls or containers, medium and large. 


1. In your largest pot, boil your potatoes in the peel *with* the whole eggs.

2. While this is boiling, finely chop your pickles and whisk the sauce ingredients together in your largest bowl.

3. After 10 minutes, take out the eggs. Remove and drain the potatoes when fork tender.

4. After the eggs & potatoes have cooled to room temp, peel all and refrigerate whole potatoes and eggs until cold. (It'll be easier to chop when they're cold)

5. Dice the potatoes into 1/4- 1/2" chunks

6. Place into *almost your biggest bowl* and crumble the hardboiled eggs into the potatoes.

7. Add your chopped pickles to the potato and egg mixture and stir.

8. In your largest bowl, whisk your sauce ingredients together until creamy. Add your potato mixture into this large bowl and gently stir until well-coated. 

9. Cover and refrigerate at least 4 hours to let the flavors come together! 

And there you have it! Less than 10 steps and you've whipped up some good old-fashioned potato salad that will win some hearts. Or stomachs. This recipe only gets better on day 2, so be sure and eat those leftovers! 

    Nonna's recipe, written like the best cooks.
    Nonna's recipe, written like the best cooks.
    Heidi Stewart

    About Heidi Stewart

    Heidi Stewart is from Del City, Oklahoma, where she and her husband serve in music ministry and as youth workers alongside some of the best people in the world. She has a passion to educate, inspire, and help others reach their full potential through mentoring and discipleship. Her heart’s desire is to live a purposeful life, giving glory to Jesus in all of it, by serving the Kingdom with excellence. Follow Heidi on Instagram at @heidistewarttt