Description

This Creamy Potato Salad features yukon gold potatoes, a tangy dressing, and fresh herbs, making it the ideal side for BBQs or gatherings. Easy to prepare and delicious, it’s perfect for anyone looking for a homemade touch.

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

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Instructions

Place the cut potatoes in a large pot and cover with cold water by 1 inch.
Bring the water to a boil over high heat, then reduce the heat and simmer for 10 minutes until the potatoes are fork-tender.
Drain the potatoes and set aside to cool to room temperature.
In a medium bowl, whisk together mayonnaise, pickle brine, apple cider vinegar, mustard, grated garlic, sea salt, and freshly ground black pepper to create the dressing.
Once the potatoes are cooled, place them in a large bowl and add the dressing. Stir to coat, mashing the potatoes slightly for creaminess.
Fold in diced celery, chopped dill pickles, fresh chives, fresh dill, and the optional hard-boiled eggs.
Cover and chill the salad for at least 1 hour or up to 1 day before serving.
Season to taste before serving. Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Notes

For added flavor, let the salad chill longer so the ingredients meld together.
Feel free to add more vegetables like bell peppers or onions for extra crunch and taste.
Perfect for potlucks or summer parties, this salad can be made ahead.
Adjust seasoning according to your preference.

Nutrition

Serving Size: 1 serving
Calories: 315
Sugar: 3g
Sodium: 550mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 82mg