Description
This creamy potato salad features yukon gold potatoes, a zesty dressing, and fresh herbs. Perfect for BBQs or as a quick side dish that impresses everyone!
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 until fork-tender. Drain and cool to room temperature.
- In a medium bowl, whisk together mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and pepper to create the dressing.
- In a large bowl, combine the cooled potatoes with the dressing, stirring to coat while mashing the potatoes slightly for creaminess.
- Gently fold in the celery, chopped pickles, chives, dill, and optional hard-boiled eggs.
- Cover and refrigerate for at least 1 hour or up to 1 day before serving.
- Season to taste before serving. Leftovers stay fresh in an airtight container in the refrigerator for up to 3 days.
Notes
For a lighter version, substitute Greek yogurt for half of the mayonnaise.
Adjust the seasoning to your preference; add more vinegar for extra tang.
This potato salad is even better after chilling overnight as the flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 80mg