Name: Best Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 1 min
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

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This Best Potato Salad is a creamy, dreamy side dish that’s perfect for any gathering or cozy meal. Tender chunks of potatoes are tossed with a tangy, velvety dressing, while crisp celery and fresh herbs add a delightful crunch and brightness. With just 15 minutes of prep and a quick cook time, it’s effortless to whip up, leaving you more time to enjoy the flavors.

After a brief chill in the fridge, every bite becomes a harmonious blend of cool, creamy, and savory goodness. The balance of textures and flavors makes it a crowd-pleaser, whether it’s a summer picnic or a comforting weeknight dinner. In just 1 hour and 30 minutes, you’ll have a dish that’s as satisfying as it is simple to make.

Ingredients for the Best Potato Salad

2 pounds Yukon Gold potatoes, cut into ½-inch pieces (or substitute with red potatoes)
¾ cup mayonnaise (use full-fat for creaminess or light for a lighter option)
2 tablespoons dill pickle brine (adds tanginess; substitute with white vinegar if needed)
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
2 garlic cloves, grated (or use ½ teaspoon garlic powder)
1 teaspoon sea salt
Freshly ground black pepper, to taste
2 celery stalks, diced
½ cup diced dill pickles
½ cup chopped fresh chives (or substitute with green onions)
2 tablespoons chopped fresh dill (or use 1 tablespoon dried dill)
2 hard-boiled eggs, peeled and chopped (optional, for added richness)

Step-by-Step Instructions

Cook the potatoes: 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 to medium and simmer for 10 minutes, or until the potatoes are fork-tender. Drain and let cool to room temperature.
Make the dressing: In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, grated garlic, sea salt, and several grinds of black pepper until smooth and well combined.
Combine potatoes and dressing: Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, gently mashing some of the potatoes to create a creamy texture.
Add mix-ins: Fold in the diced celery, chopped pickles, fresh chives, fresh dill, and hard-boiled eggs (if using) until evenly distributed.
Chill: Cover the potato salad and refrigerate for at least 1 hour (or up to 1 day) to allow the flavors to meld.
Serve: Before serving, taste and adjust seasoning with additional salt and pepper if needed. Enjoy chilled!

Perfect Pairings: Serving Suggestions

This potato salad is a versatile side dish that pairs beautifully with grilled meats like chicken, steak, or burgers. It’s also a great addition to picnics or potlucks alongside sandwiches or fried chicken. For a lighter meal, serve it with a fresh green salad or roasted vegetables.

Mix It Up: Recipe Variations

Customize your potato salad to suit your taste! Try adding crispy bacon bits, a sprinkle of paprika, or a handful of chopped red onion for extra flavor. For a tangier twist, swap the mayonnaise for Greek yogurt or add a dash of hot sauce. If you’re vegan, skip the eggs and use a plant-based mayo.

Chill Out: Storage Tips

Store your potato salad in an airtight container in the refrigerator for up to 3 days. If it seems a little dry after chilling, stir in a splash of pickle brine or a dollop of mayo to refresh it. Avoid freezing, as the texture of the potatoes and dressing may change.

Quick Prep: Time-Saving Tips

To save time, boil the potatoes a day ahead and let them cool in the fridge overnight. You can also use pre-chopped celery or store-bought hard-boiled eggs. If you’re in a rush, skip the chilling step and serve it immediately—it’ll still be delicious!

Kitchen Essentials: Equipment Guidance

For this recipe, you’ll need a large pot for boiling the potatoes, a medium bowl for the dressing, and a sharp knife for chopping. A whisk is handy for blending the dressing smoothly, and a rubber spatula makes it easy to fold in the ingredients without mashing the potatoes too much.