Description
This Creamy Potato Salad features flavorful yukon gold potatoes in a mayonnaise blend, making it an excellent choice for BBQs or potlucks. Easy to prepare and a family favorite, it’s perfect for gatherings.
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 until fork-tender. Drain and set aside to cool.
- In a medium bowl, whisk together the mayonnaise, dill pickle brine, apple cider vinegar, mustard, garlic, sea salt, and black pepper to make the dressing.
- Transfer the cooled potatoes to a large bowl. Add the dressing and gently mix to coat, mashing the potatoes slightly for creaminess.
- Fold in the diced celery, chopped dill pickles, chives, and dill. If using, add the chopped hard-boiled eggs.
- Cover the salad and chill for at least 1 hour, up to 1 day, to let the flavors meld.
- Season to taste before serving. Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
Adjust seasoning based on preference before serving.
Hard-boiled eggs are optional but add great flavor and texture.
For a tangier taste, increase the amount of pickle brine.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg