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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.
Step 5
Cover and chill for at least 1 hour and up to 1 day.
Step 6
Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.
Step 7
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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.
