Ultimate Creamy Potato Salad That Everyone Will Love
This creamy potato salad combines Yukon Gold potatoes, mayonnaise, and dill pickles for a classic dish that everyone will love.
Equipment
- - Large pot
- medium bowl
- Mixing bowl
- Whisk
Ingredients
For the Salad
- 2 pounds Yukon Gold potatoes peeled and diced
- 1 cup mayonnaise low-fat optional
- 2 tablespoons dill pickle brine
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard Dijon for a twist
- 2 cloves garlic fresh minced
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
For the Crunch
- 2 stalks celery small diced
- 1 cup dill pickles diced
For the Freshness
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
Optional Add-ins
- 3 large hard-boiled eggs chopped
Instructions
How to Make Potato Salad
- Boil the Potatoes: 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.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, pickle brine, apple cider vinegar, mustard, minced garlic, salt, and several grinds of pepper to create a tangy dressing.
- Combine Potatoes and Dressing: Once cooled, place the potatoes in a large mixing bowl. Pour the dressing over the potatoes and gently stir to coat, mashing the potatoes slightly.
- Add Crunch and Freshness: Fold in the diced celery, chopped dill pickles, chives, dill, and hard-boiled eggs if using.
- Chill and Serve: Cover the salad and chill for at least 1 hour. Before serving, season to taste.
- Store Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Notes
Garnish with extra dill before serving for added freshness.