Description
This Best Potato Salad recipe offers a creamy, tangy, and flavorful side dish perfect for picnics and BBQs. Made with tender Yukon Gold potatoes, a zesty homemade dressing, fresh herbs, and optional hard-boiled eggs, this salad is easy to prepare and tastes even better when made ahead.
Ingredients
Scale
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 Potatoes: Place the cut Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes, or until potatoes are fork-tender. Drain well and set aside to cool to room temperature.
- Make Dressing: While the potatoes cool, whisk together mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, grated garlic, sea salt, and 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 dressing, stirring gently to coat the potatoes, mashing slightly to achieve a creamy texture.
- Add Mix-ins: Fold in diced celery, chopped dill pickles, fresh chives, fresh dill, and chopped hard-boiled eggs if using, ensuring everything is evenly distributed throughout the salad.
- Chill: Cover the potato salad and refrigerate for at least 1 hour and up to 1 day to let flavors meld and the salad chill thoroughly.
- Serve: Before serving, taste and adjust seasoning if needed. Serve cold as a delicious side dish. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- This is the best potato salad recipe for picnics and BBQs, with a creamy and tangy flavor profile.
- For best taste, make the potato salad ahead of time and let it chill to allow flavors to meld.
- Storage tip: Keep leftovers refrigerated in an airtight container for up to 3 days.
- Yukon Gold potatoes are preferred for their buttery texture and flavor.
- Adding hard-boiled eggs is optional but adds extra protein and richness.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
