Description
This classic Best Potato Salad recipe is creamy, tangy, and packed with fresh herbs and crunchy veggies, perfect for picnics and BBQs. Made with Yukon Gold potatoes, a zesty homemade dressing, and optional hard-boiled eggs, it’s a crowd-pleaser that improves in flavor when made ahead.
Ingredients
Scale
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
- Cook Potatoes: Place the cut 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 the potatoes and set aside to cool to room temperature.
- Make Dressing: While the potatoes are cooking, whisk together 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 combined.
- Combine Potatoes and Dressing: Place the cooled potatoes in a large bowl. Add the dressing and gently stir to coat all the potatoes, mashing slightly to create a creamy texture.
- Add Mix-ins: Fold in diced celery, chopped dill pickles, fresh chives, dill, and the chopped hard-boiled eggs if using, to evenly distribute the flavors and crunchy elements throughout the salad.
- Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour, ideally up to 1 day, to allow the flavors to meld. Before serving, taste and adjust seasoning if needed.
Notes
- This is the best potato salad recipe for picnics and BBQs — creamy, tangy, and flavorful.
- Making the salad ahead improves the flavor as the dressing soaks into the potatoes.
- Leftover salad keeps well in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
