Description
This creamy potato salad blends yukon gold potatoes with a zesty dressing, crunchy pickles, and flavorful herbs, making it a delightful side for BBQs or potlucks. Whip it up quickly and let it chill for a refreshing dish everyone will love.
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
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.
- In a medium bowl, whisk together mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and pepper to make the dressing.
- Place the cooled potatoes in a large bowl and add the dressing, stirring gently to coat and mash slightly for creaminess.
- Fold in celery, chopped pickles, chives, dill, and optional hard-boiled eggs.
- Cover and chill for at least 1 hour, or up to 1 day.
- Season to taste before serving.
Notes
Feel free to adjust the seasoning depending on your taste.
The salad is best served chilled, allowing the flavors to meld.
Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 43mg