Description
This classic potato salad is the perfect combination of creamy, tangy, and crunchy, featuring Yukon Gold potatoes, hard-boiled eggs, dill pickles, and a smooth homemade dressing.
Ingredients
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3 lbs Yukon Gold potatoes
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4 hard-boiled eggs (yolks and whites separated)
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2 dill pickles, finely chopped + splash of pickle juice
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2 ribs celery, chopped
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¼ cup red onion, chopped
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Salt and pepper to taste
For the Dressing:
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1 cup mayonnaise
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¼ cup buttermilk
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2 tbsp yellow mustard (or half Dijon)
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Mashed yolks from hard-boiled eggs
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Splash of pickle juice
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Salt and pepper to taste
Instructions
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Boil unpeeled potatoes until fork-tender (10–15 min), drain, steam in pot with lid on for 5–10 min. Peel and chop into ½-inch chunks.
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Boil eggs (10–12 min), cool in ice water, peel. Separate yolks and mash for the dressing. Chop whites.
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Make dressing: mix mashed yolks, mayo, buttermilk, mustard, pickle juice, salt, and pepper.
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Combine warm potatoes with dressing. Fold gently.
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Add chopped egg whites, celery, onion, and pickles. Mix gently.
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Chill for 2–4 hours before serving for best flavor.
Notes
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For a lighter version, use half mayo and half Greek yogurt.
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Salad tastes even better the next day!
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Optional: garnish with chopped fresh dill or parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American