Description

Creamy, tangy, and packed with texture, this Classic Potato Salad is the ultimate side dish for picnics, barbecues, or family dinners. Made with tender Yukon Gold potatoes, crunchy celery, tangy pickles, and a perfectly balanced dressing, it’s a dish that never fails to impress. With just a little prep, you’ll have a bowl of comfort that’s ready to steal the show at any meal.

Ingredients

For the Salad:

3 pounds Yukon Gold potatoes, peeled and cubed
4 hard-boiled eggs, peeled and chopped
2 ribs celery, finely chopped
1/4 cup red onion, finely chopped
2 dill pickles, finely chopped, plus a splash of pickle juice
Salt and freshly ground black pepper, to taste

For the Dressing:

1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons yellow mustard (or 1 tablespoon Dijon mustard)
Salt and pepper, to taste

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Instructions

1. Prepare the Potatoes

Peel the Yukon Gold potatoes and cut them into 1-inch cubes.
Place the cubed potatoes in a large pot, cover them with cold water, and add a generous pinch of salt.
Bring the water to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes and allow them to cool completely.

2. Hard-Boil the Eggs

While the potatoes are cooling, place the eggs in a saucepan and cover them with water.
Bring the water to a boil, remove the pan from the heat, cover it, and let the eggs sit for 10-12 minutes.
Transfer the eggs to an ice bath to cool before peeling and chopping them.

3. Make the Dressing

In a medium mixing bowl, whisk together the mayonnaise, buttermilk, mustard, and a splash of pickle juice.
Season the dressing with salt and freshly ground black pepper. Taste and adjust the seasoning if necessary.

4. Combine the Salad

In a large mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, celery, red onion, and chopped pickles.
Pour the dressing over the mixture and gently toss until everything is evenly coated.

5. Chill the Salad

Transfer the potato salad to the refrigerator and let it chill for at least 1-2 hours before serving. This allows the flavors to meld together for the best taste.

6. Serve and Enjoy

Just before serving, give the salad a final toss and garnish with freshly chopped parsley or a sprinkle of paprika if desired. Serve cold and enjoy!

Notes

Potato Type: Yukon Gold potatoes are ideal for their buttery texture, but you can also use red potatoes or baby potatoes.
Make Ahead: This potato salad tastes even better the next day. Prepare it up to 24 hours in advance and store it in the fridge.
Customizations: Add crispy bacon bits, shredded cheddar cheese, or fresh herbs like dill or parsley for extra flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling and Mashing
Cuisine: American