Best Potato Salad
Ingredients
The salad
-
2
pounds
Yukon Gold potatoes, cut into ½-inch pieces
-
2
stalks
celery, diced
-
½
cup
dill pickles, diced
-
½
cup
fresh chives, chopped
-
2
tablespoons
fresh dill, chopped
-
2
hard-boiled eggs, peeled and chopped
(optional)
The dressing
-
¾
cup
mayonnaise
-
2
tablespoons
dill pickle brine
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
yellow mustard
-
2
cloves
garlic, grated
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
Instructions
- Boil the potatoes in a large pot covered with cold water until fork-tender, then drain and cool.
- In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled potatoes with the dressing, mixing well and mashing slightly.
- Fold in the diced celery, pickles, chives, dill, and hard-boiled eggs if using.
- Cover and chill the salad for at least 1 hour before serving.
- Season to taste and serve, optionally garnishing with more dill or parsley.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
600mg
Cholesterol
70mg
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