Go Back
–+ servings
Best Potato Salad Recipe
Amy

Best Potato Salad

This Best Potato Salad is a creamy, dreamy side dish that’s perfect for any gathering or cozy meal. 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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 6
Ingredients Method

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

Method
 

  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.
  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.
  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. Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.
  4. Cover and chill for at least 1 hour and up to 1 day.
  5. Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!