Potato Salad
Serves 6
The BEST potato salad recipe! Perfect for picnics and BBQs, it's creamy, tangy, and flavorful. Bonus: it tastes even better if you make it ahead.
Ingredients
- 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.
- Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.
- Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.
- Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.
- Cover and chill for at least 1 hour and up to 1 day.
- Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.
