Description
This creamy potato salad combines yukon gold potatoes with a flavorful dressing of mayonnaise, dill pickle brine, and fresh herbs. Ideal for BBQs, picnics, or any gathering, its rich taste and simple preparation make it a family favorite.
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
- Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then reduce 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 lightly mashing them for creaminess.
- Fold in diced celery, chopped pickles, chives, dill, and hard-boiled eggs if using.
- Cover the salad and chill for at least 1 hour or up to 1 day.
- Season to taste before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
For extra flavor, let the salad sit in the fridge overnight before serving.
Adjust seasonings to personal taste; adding more pickles or mustard can enhance flavor.
If dairy-free, try a plant-based mayonnaise for a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg