Description

This creamy potato salad stands out with its delightful flavors and simple preparation. Made with yukon gold potatoes, zesty dressing, and optional eggs, it’s ideal for BBQs or quick meals.

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

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Instructions

Place the potatoes in a large pot and cover them with cold water by 1 inch. Bring to a boil, then reduce heat and simmer for 10 minutes until fork-tender. Drain and let cool to room temperature.
In a medium bowl, whisk together the mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, grated garlic, sea salt, and black pepper.
In a large bowl, combine the cooled potatoes with the dressing, stirring to coat while mashing slightly to achieve creaminess.
Fold in the diced celery, diced dill pickles, chopped chives, chopped dill, and optional hard-boiled eggs.
Cover and chill in the refrigerator for at least 1 hour or up to 1 day before serving.
Adjust seasoning to taste before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

For a creamier texture, mash the potatoes slightly more when mixing with the dressing.
Feel free to customize with your favorite herbs or additional add-ins like red onion or bell peppers.
This salad can be made a day in advance for easy serving at gatherings.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 350mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg