Description
This classic potato salad recipe is perfect for picnics and BBQs, featuring creamy, tangy, and flavorful elements. Made with tender Yukon Gold potatoes, a zesty homemade dressing, and fresh herbs, it improves in flavor when made ahead of time and chilled.
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes, cut into ½-inch pieces
Dressing
- ¾ cup mayonnaise
- 2 tablespoons dill pickle brine
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 2 garlic cloves, grated
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Mix-ins
- 2 celery stalks, diced
- ½ cup diced dill pickles
- ½ cup chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 hard-boiled eggs, peeled and chopped (optional)
Instructions
- Cook the Potatoes: Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Bring the water to a boil over high heat, then reduce the heat and simmer the potatoes for approximately 10 minutes or until they are fork-tender. Drain the potatoes and set them aside to cool to room temperature.
- Make the Dressing: While the potatoes are cooling, whisk together the mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, grated garlic, sea salt, and several grinds of freshly ground black pepper in a medium bowl until smooth and well combined.
- Combine Potatoes and Dressing: Transfer the cooled potatoes to a large bowl. Add the prepared dressing and gently stir to coat the potatoes, mashing them slightly to create a creamy texture for the salad.
- Add Mix-ins: Fold in the diced celery, chopped dill pickles, fresh chives, chopped dill, and if using, the chopped hard-boiled eggs. Mix gently to distribute all ingredients evenly.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour, allowing the flavors to meld. It can be chilled for up to 1 day before serving.
- Serve and Store: Before serving, taste and adjust seasoning if needed. Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Using Yukon Gold potatoes provides a creamy texture that holds well in salads.
- The dill pickle brine adds a tangy depth to the dressing; don’t skip it for best flavor.
- You can make this salad a day ahead to allow flavors to develop further.
- Optional hard-boiled eggs add extra richness and protein.
- Ensure potatoes are fully cooled before mixing with dressing to prevent it from becoming watery.
- Store leftovers carefully to maintain freshness up to 3 days.