Description
This creamy potato salad features yukon gold potatoes tossed in a rich dressing with fresh herbs and pickles. It’s easy to prepare, making it an ideal side for BBQs or potlucks, ensuring your meal is flavorful and satisfying.
Ingredients
Scale
- 2 pounds yukon gold potatoes, cut into ½-inch pieces
- 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
- 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
- Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender.
- Drain the potatoes and set aside to cool to room temperature.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper to make the dressing.
- Transfer the cooled potatoes to a large bowl. Add the dressing and gently stir to coat, mashing the potatoes slightly for creaminess.
- Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.
- Cover the mixture and chill for at least 1 hour, up to 1 day.
- Season to taste before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
For extra flavor, let the salad chill longer before serving.
This potato salad can be made a day ahead of time for convenience.
Feel free to add more vegetables like bell peppers or onions for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg