Description
This Creamy Potato Salad features irresistibly flavorful yukon gold potatoes, a tangy dressing, and fresh veggies, making it the ideal side for any gathering. Quick to prepare and great for picnics, you’ll love how easy and satisfying this dish is for food lovers looking for homemade goodness!
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
- In a large pot, add the cut yukon gold potatoes and cover with cold water by 1 inch. Boil over high heat, then reduce the heat and simmer for 10 minutes until fork-tender. Drain and allow to cool to room temperature.
- Prepare the dressing. In a medium bowl, mix mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, grated garlic, sea salt, and black pepper.
- In a large bowl, combine the cooled potatoes with the dressing and stir until combined. Lightly mash the potatoes for a creamier texture.
- Add diced celery, chopped dill pickles, chives, dill, and optional hard-boiled eggs to the potato mixture. Fold gently to mix.
- Cover the salad and chill for at least 1 hour or up to 1 day before serving.
- Serve chilled, adjusting seasoning to taste. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
For a lighter version, consider using Greek yogurt in place of mayo.
The salad can be prepared a day in advance for enhanced flavors.
Adjust the amount of dill pickles to taste for a more tangy flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg