Description
This Creamy Potato Salad is a must-try for its mouthwatering flavor and easy preparation. Featuring yukon gold potatoes and a rich dressing, it’s the ideal side for BBQs or picnics. Perfect for anyone looking for a satisfying, homemade side dish!
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, to taste
- 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.
- 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.
- Place the cooled potatoes in a large bowl and add the dressing.
- Stir to coat, mashing the potatoes slightly to achieve a creamy texture.
- Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs if using.
- Cover and chill for at least 1 hour, or up to 1 day before serving.
- Season to taste and serve. Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
This salad can be made a day in advance for optimal flavor.
Adjust the seasoning to your preference for the perfect taste.
For extra creaminess, add a bit more mayonnaise or yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg