Description
This creamy potato salad offers irresistible flavor with yukon gold potatoes, rich mayonnaise, and a touch of dill for freshness. It’s a simple, make-ahead side dish perfect for BBQs and gatherings, sure to delight guests with its comforting taste.
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 them 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 set aside to cool to room temperature.
- Prepare the dressing by whisking together the mayonnaise, pickle brine, apple cider vinegar, mustard, grated garlic, sea salt, and black pepper in a medium bowl.
- Once the potatoes have cooled, transfer them to a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly for a creamy consistency.
- Fold in the diced celery, chopped dill pickles, chives, dill, and optional hard-boiled eggs.
- Cover the salad and chill for at least 1 hour or up to 1 day before serving.
- Season to taste before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
For added flavor, let the salad chill overnight to allow the ingredients to meld together.
Feel free to adjust the seasoning to your preference, especially the salt and pepper.
Add more pickles or herbs if you enjoy a bolder taste.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg