Description
This creamy potato salad features yukon gold potatoes and a tangy dressing, making it the ideal side dish for barbecues and gatherings. Easy to prepare and packed with flavor, it’s a must-have for any occasion!
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, then reduce heat and simmer for 10 minutes or until fork-tender. Drain and let cool.
- In a medium bowl, whisk together mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and pepper.
- In a large bowl, combine cooled potatoes with the dressing and stir to coat, mashing slightly for creaminess.
- Gently fold in celery, chopped pickles, chives, dill, and optional hard-boiled eggs.
- Cover and chill for at least 1 hour or up to 1 day before serving.
- Season to taste before serving. Store leftovers in an airtight container for up to 3 days.
Notes
Feel free to adjust the seasoning to your liking.
For a creamier texture, mash more potatoes during mixing.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg