Rudy’s potato salad recipe with 2 lbs potatoes, 1 cup mayo, 2 boiled eggs, celery & onion, creamy, flavorful, easy, side everyone loves.
Ingredients for Rudy’s Potato Salad Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 3 lbs (about 8 medium) | Best for creamy texture; peel after boiling |
| Mayonnaise (full-fat) | 1 ½ cups | The base of the creamy dressing |
| Yellow mustard | ¼ cup | Gives that signature tangy bite |
| Dill pickle juice | 3 tablespoons | Boosts the vinegar tang |
| Celery stalks | 3 medium, finely chopped | Adds crunch |
| Dill pickles | ½ cup, finely chopped | Or use sweet pickle relish if you prefer |
| Red onion | ¼ cup, finely diced | Gives mild sharpness |
| Pimiento peppers | 2 tablespoons, diced | For color and subtle sweetness |
| Salt | 1 ½ teaspoons (or to taste) | Season gradually |
| Black pepper | ½ teaspoon (fresh ground) | Adjust to taste |
How to Make Rudy’s Potato Salad Recipe
Boil the Potatoes
Start with your 3 lbs of Yukon Gold potatoes. Wash them, then place in a large pot of cold salted water. Bring to a boil over medium-high heat, then simmer for 15-20 minutes until fork-tender but not mushy. Drain and let cool slightly before peeling and chopping into bite-sized chunks. This keeps the boiled potatoes firm for the classic potato salad bite.
Mix the Dressing
In a big bowl, whisk together 1 ½ cups mayonnaise, ¼ cup yellow mustard, 3 tablespoons dill pickle juice, salt, and pepper. This creates the creamy and tangy potato salad base with that vinegar tang.
Combine Ingredients
Add the chopped potatoes, finely chopped celery stalks, dill pickles, red onion, and pimiento peppers to the dressing. Gently fold everything together, don’t stir too hard, or it’ll turn gummy. Taste and adjust seasoning.
Chill and Serve
Cover and refrigerate for at least 2 hours, or overnight for deeper flavors in this make-ahead potato salad. Prep time is about 20 minutes, cook time 20 minutes, plus chilling. Serves as a perfect chilled side dish for summer BBQs.
Variations for Rudy’s Potato Salad Recipe
Loaded Version
Fold in 4 chopped hard-boiled eggs and ½ cup crumbled cooked bacon right before chilling. Turns it into a heartier loaded potato salad that still keeps the original tangy flavor.
Vegan Twist
Swap the mayonnaise for a good plant-based mayo. The yellow mustard and dill pickle juice keep that signature vinegar tang intact for a dairy-free creamy potato salad.
Spicy Kick
Add 1-2 diced jalapeños or a dash of hot sauce to the dressing. Gives this Southern potato salad a little heat without overpowering the classic taste.
Serving Ideas
Pile it next to brisket, ribs, or sausage for the full Rudy’s BBQ sides experience. It also pairs great with coleslaw, baked beans, or corn on the cob at summer picnics. Serve cold straight from the fridge as a chilled side dish.
Storage and Reheating
| Aspect | Guideline | Details |
|---|---|---|
| Refrigerator Storage | 3-5 days | Transfer to an airtight container right after cooling. Keep at 40°F or below for this make-ahead potato salad. |
| Room Temperature | No more than 2 hours (1 hour if >90°F) | Follow the two-hour rule to avoid bacteria in this BBQ potato salad. |
| Freezing | Not recommended | Mayo separates, ruining the creamy texture of the Southern potato salad. |
| Reheating | Best served cold | If you must warm it, do small portions gently, texture may change and dressing can split. |
Serving Suggestions
This Rudy’s potato salad recipe really comes alive when paired right. It’s designed as a chilled side dish that cuts through rich, smoky flavors without competing.
Classic Texas BBQ Plate
Spoon a generous scoop next to sliced brisket or sausage. The creamy and tangy potato salad balances the fat and smoke perfectly, just like at Rudy’s Country Store.
Full Spread
Set it out with coleslaw, pinto beans, and white bread for that authentic Rudy’s BBQ sides lineup. Great for feeding a crowd at summer BBQs.
Picnic Style
Pack it cold in a cooler alongside fried chicken, watermelon, or burgers. This make-ahead potato salad holds up well outdoors and tastes even better after a day.
Simple Weeknight
Serve smaller portions with grilled chicken or pulled pork sandwiches when you want easy potato salad comfort at home.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 280 | – |
| Total Fat | 19g | 24% |
| Saturated Fat | 3g | 15% |
| Sodium | 450mg | 20% |
| Total Carbohydrates | 24g | 9% |
| Dietary Fiber | 2g | 7% |
| Sugars | 2g | – |
| Protein | 3g | 6% |
Common FAQs About Rudy’s Potato Salad Recipe
How long does homemade Rudy’s potato salad last in the fridge?
It stays good for 3-5 days in an airtight container. The creamy mayonnaise dressing holds up well if you chill it promptly after making.
Can I make this Rudy’s potato salad recipe ahead of time?
Yes, it’s actually better as a make-ahead potato salad. Prepare it 1-2 days in advance, the tangy flavor from yellow mustard and dill pickles deepens overnight.
What are the best potatoes for Rudy’s potato salad recipe?
Yukon Gold potatoes give the creamiest texture without falling apart. Russets work too, but avoid waxy reds if you want that true Southern potato salad feel.
Is Rudy’s potato salad mustard-based or just mayo?
It’s primarily a creamy potato salad with mayonnaise dressing, but yellow mustard adds the signature tangy kick that sets it apart.
How do I keep the potato salad from getting soggy?
Cool the boiled potatoes completely before mixing, and fold gently. Overstirring mashed them up.
Can you freeze Rudy’s potato salad recipe?
I don’t recommend it, the mayonnaise dressing separates when thawed, turning the creamy and tangy potato salad watery and grainy.
