Potato Salad

Name: Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 6 serving
Ingredients: 2 pounds Yukon gold potatoes; ¾ cup mayonnaise; 2 tablespoons dill pickle brine; 1 tablespoon apple cider vinegar; 1 tablespoon yellow mustard; 2 garlic cloves; 1 teaspoon sea salt; freshly ground black pepper; 2 celery stalks; ½ cup diced dill pickles; ½ cup chopped fresh chives; 2 tablespoons chopped fresh dill; 2 hard-boiled eggs

User Reviews

4.9

213 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
6
Course
Salad
Cuisine
American

Potato Salad

Iris Warren

Report

The BEST potato salad recipe! Perfect for picnics and BBQs, it's creamy, tangy, and flavorful. Bonus: it tastes even better if you make it ahead.

Share:

I Made This!

159 people made this

Print

43 people printed this

Save this

127 people saved this

Ingredients

Servings

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

Add Ingredients to Shopping List

Recommended Tools for this Recipe

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, or until fork-tender. Drain and set aside to cool to room temperature.
Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.
Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.
Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.
Cover and chill for at least 1 hour and up to 1 day.
Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.