Potato Salad
User Reviews
4.9
Potato Salad
Description
This Potato Salad recipe starts by simmering Yukon Gold potatoes cut into half-inch pieces until tender but intact. After draining and cooling, the potatoes are coated with a dressing made from mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, grated garlic, salt, and black pepper. Slight mashing occurs while mixing, creating a creamy texture that lightly coats the potato pieces.
Added ingredients include diced celery for crunch, fresh chopped dill and chives providing herbal notes, diced dill pickles offering tang and acidity, and optional chopped hard-boiled eggs for extra body. The salad is covered and chilled for at least one hour or up to a day to allow flavors to meld harmoniously before serving cold.
Potato Salad holds well refrigerated for up to three days, making it a convenient make-ahead dish. It pairs well as a complement to BBQ, grilled meats, or sandwiches, providing a creamy, herby, and mildly tangy balance.
Ingredients
- 2 pounds potato cut into ½-inch pieces, Yukon gold variety
- ¾ cup mayonnaise
- 2 tablespoons dill pickle brine
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 2 garlic grated, cloves
- 1 teaspoon salt sea salt
- black pepper freshly ground
- 2 celery diced, stalks
- ½ cup dill pickles diced
- ½ cup chives chopped fresh
- 2 tablespoons dill chopped, fresh
- 2 egg peeled and chopped, optional, hard-boiled
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.
User Reviews
Overall Rating
4.9
You'll Also Love
