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–+ servings

Best Potato Salad

The BEST potato salad recipe! Perfect for picnics and BBQs, it's creamy, tangy, and flavorful. Bonus: it tastes even better if you make it ahead.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

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

Notes

Incorporating dill pickle brine into the dressing adds a tangy depth of flavor that elevates the potato salad beyond the ordinary. The acidity from the brine not only enhances the overall taste but also complements the creaminess of the mayonnaise, creating a well-balanced dish that excites the palate.

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