Best Potato Salad
Total Time
1 hr 30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.93 out of 5 stars
(67)
Ingredients
6 servings
- 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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Preparation
Chef’s notes
Use Yukon Gold potatoes for the best texture. They hold their shape well after boiling and soak up the flavors from the dressing.
Mashing the potatoes slightly helps achieve a creamy consistency.
Chill the salad to let the flavors meld. It tastes better when made ahead.
Make it vegan by skipping the eggs and using vegan mayo.