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best potato salad recipe

The Best Potato Salad Recipe You'll Want at Every BBQ

This best potato salad recipe combines creamy potatoes with fresh herbs and tangy dressing, making it the perfect side dish for any BBQ.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Course salads
Cuisine American
Servings 8 servings
Calories 300 kcal

Equipment

  • - Large pot
  • medium bowl
  • Large mixing bowl

Ingredients
  

For the Potatoes

  • 2 pounds Yukon Gold potatoes Peeled and diced

For the Dressing

  • 1 cup Mayonnaise Can substitute with Greek yogurt
  • 2 tablespoons Dill pickle brine For tanginess
  • 2 tablespoons Apple cider vinegar To balance flavor
  • 1 tablespoon Yellow mustard Adds sweetness
  • 2 cloves Garlic Finely minced
  • 1 teaspoon Sea salt To taste
  • 1 teaspoon Freshly ground black pepper To taste

For the Crunch

  • 2 stalks Celery Diced
  • 1 cup Dill pickles Diced

For the Freshness

  • 1/4 cup Chopped fresh chives
  • 1/4 cup Chopped fresh dill

Optional Add-ins

  • 4 large Hard-boiled eggs Chopped

Instructions
 

How to Make the Best Potato Salad Recipe

  • Boil the Potatoes: Place the Yukon Gold potatoes in a large pot and cover them with cold water by 1 inch. Bring to a rolling boil over high heat, then reduce to a gentle simmer for about 10 minutes, or until they’re fork-tender. Drain and let them cool to room temperature.
  • Prepare the Dressing: While the potatoes are cooling, grab a medium bowl and whisk together the mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, minced garlic, sea salt, and several grinds of black pepper.
  • Combine Potatoes and Dressing: Once the potatoes have cooled, cut them into bite-sized pieces and add them to a large mixing bowl. Pour in the dressing and stir gently to coat the potatoes.
  • Add the Crunchy Ingredients: Gently fold in the diced celery, chopped dill pickles, fresh chives, and fresh dill. If you're using hard-boiled eggs, now’s the time to fold them in.
  • Chill and Serve: Cover your potato salad and let it chill in the fridge for at least 1 hour, or up to 1 day if you want those flavors to meld beautifully.
  • Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

For the best flavor, prepare your salad a day in advance to allow the flavors to meld together beautifully.
Keyword BBQ sides, best potato salad recipe, potato salad, side dishes, summer recipes