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A close-up of Grandma Ruth’s chunky potato salad showing chunky potatoes, eggs, pickles, and creamy dressing in a large bowl.

Grandma Ruth's Chunky Potato Salad

A five-generation family recipe: chunky Russet potatoes, hard-boiled eggs, crunchy Claussen dill pickles and red bell pepper in a tangy mayo, yellow mustard and Worcestershire dressing with a splash of pickle juice. Better the next day.
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 medium Russet potatoes scrubbed, skins on
  • 1/2 red bell pepper chopped
  • 1 cup dill pickles chopped; Claussen only
  • 4 eggs
  • 1 heaping cup mayonnaise Best Foods or Hellmann's
  • 1/4 cup yellow mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup Claussen dill pickle juice

Method
 

  1. Scrub the potatoes well, cover with water in a large pot and boil 30-35 minutes until a fork slides easily to the center.
  2. Meanwhile, chop the red bell pepper and pickles.
  3. Slip the skins off the cooked potatoes (or leave them on) and cut into chunky pieces.
  4. Hard boil the eggs: cover with 1 inch of water, bring to a rolling boil, cover and remove from the heat for 8-10 minutes, then chill in ice water, peel and chop.
  5. Combine the potatoes, pickles, bell pepper and eggs. Add the mayonnaise, mustard, Worcestershire, salt and pepper and mix well.
  6. Stir in the pickle juice. Chill several hours, preferably overnight, before serving.

Notes

Grandma Ruth's two secrets: Claussen pickles and their juice. Shortcut: boil the eggs in the potato water for 3 minutes, then let sit 4-5 minutes.