Description
This Creamy Potato Salad is packed with flavor and made with Yukon Gold potatoes, a zesty dressing, and fresh herbs. It’s a great option for BBQs, picnics, and quick gatherings, guaranteed to impress with its delightful taste and creamy texture.
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 and set aside to cool to room temperature.
- Meanwhile, prepare the dressing by whisking together the mayonnaise, pickle brine, apple cider vinegar, yellow mustard, grated garlic, sea salt, and several grinds of black pepper in a medium bowl.
- In a large bowl, combine the cooled potatoes with the dressing, stirring to ensure the potatoes are coated and slightly mashing them for creaminess.
- Gently fold in the diced celery, chopped pickles, chives, dill, and hard-boiled eggs if desired.
- Cover the salad and chill for at least 1 hour or up to 1 day before serving.
- Season to taste before serving. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
For added flavor, let the potato salad chill overnight before serving.
Use fresh chives and dill for the best taste.
You can customize this recipe by adding other ingredients like diced onions or bell peppers.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg