Description

This creamy potato salad combines yukon gold potatoes, tangy flavors, and fresh herbs. It’s simple to prepare and ideal for BBQs, picnics, and family gatherings.

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 with cold water by 1 inch. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes or until fork-tender. Drain and cool to room temperature.
In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, sea salt, and several grinds of pepper to make the dressing.
Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly for a creamy texture.
Fold in the diced celery, chopped dill pickles, chives, dill, and chopped hard-boiled eggs if using.
Cover and chill the salad for at least 1 hour or up to 1 day.
Season to taste and serve. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

For a creamier texture, mash more of the potatoes when mixing with the dressing.
Feel free to add other veggies like bell peppers or red onions for an extra crunch.
This potato salad tastes even better after chilling, allowing the flavors to meld together.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 60mg