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Best Potato Salad Recipe

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3.8 from 9 reviews

This classic Best Potato Salad recipe features tender Yukon Gold potatoes tossed in a creamy homemade dressing with tangy pickle brine, fresh herbs, crunchy celery, and optional hard-boiled eggs. Perfectly balanced with savory, tangy, and fresh flavors, it makes an ideal side dish for picnics, barbecues, or family meals.

Ingredients

Potatoes

  • 2 pounds Yukon Gold potatoes, cut into ½-inch pieces

Dressing

  • 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

Mix-ins

  • 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

  1. Boil Potatoes: Place the Yukon Gold potatoes in a large pot and cover them with cold water by about 1 inch. Bring the water to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool to room temperature.
  2. Prepare Dressing: While the potatoes cool, whisk together the mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, grated garlic, sea salt, and freshly ground black pepper in a medium bowl until smooth and well combined.
  3. Combine Potatoes and Dressing: Place the cooled potatoes in a large bowl. Add the dressing and gently stir to coat the potatoes, mashing them slightly to create a creamy texture in the salad.
  4. Add Veggies and Herbs: Fold in the diced celery, chopped dill pickles, fresh chives, chopped fresh dill, and the chopped hard-boiled eggs if using. Mix gently to incorporate evenly.
  5. Chill: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow flavors to meld, or up to 1 day for best taste.
  6. Serve and Store: Before serving, taste and adjust seasoning as desired. Serve chilled. Store any leftover salad in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use Yukon Gold potatoes for their creamy texture and ability to hold shape well.
  • Adjust the amount of pickle brine to taste for more tanginess.
  • Hard-boiled eggs add richness but can be omitted for a lighter version.
  • Mix gently to avoid turning the salad too mushy; slight mashing is enough.
  • Potato salad is best enjoyed chilled and flavors improve after resting.
  • Store leftover salad in a sealed container in the fridge and consume within 3 days for freshness and safety.

Find it online: https://cozyplatter.com/best-potato-salad-recipe/