Potato Salad Recipe
This creamy Potato Salad combines tender potatoes, crunchy celery, tangy dill pickles, fresh herbs, and a rich, zesty mayonnaise dressing. It’s an easy, refreshing side dish that’s perfect for BBQs, picnics, family meals, and summer gatherings.
Equipment
- 1 Large Saucepan:
- 1 Large Mixing Bowl
- 1 Medium mixing bowl
- 1 Wooden Spoon or Silicone Spatula:
- 1 Sharp Knife
- 1 Measuring Spoons and Cups
- 1 Airtight Food Container
Ingredients
- 2 lb 900 g Yukon Gold potatoes
- ¾ cup 180 g 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 to taste
- 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
Instructions
Step 1: Prepare The Potatoes
- Wash the potatoes thoroughly and cut them into roughly ½-inch (1–1.5 cm) pieces.
- Place them in a large saucepan and cover with cold water by about 2.5 cm.
- Bring to a boil over high heat.
- Reduce the heat and simmer for about 10 minutes, until the potatoes are fork-tender.
- Drain thoroughly and allow them to cool to room temperature.
Step 2: Make The Creamy Dressing
- Add the mayonnaise, dill pickle brine, apple cider vinegar and yellow mustard to a medium mixing bowl.
- Add the grated garlic and sea salt.
- Season with freshly ground black pepper.
- Whisk until smooth and creamy.
- Taste and adjust the seasoning if necessary.
Step 3: Dress The Potatoes
- Transfer the cooled potatoes to a large mixing bowl.
- Pour the dressing over the potatoes.
- Gently stir until evenly coated.
- Lightly mash some of the potato pieces while mixing to create a creamier texture.
Step 4: Add The Crunch And Herbs
- Add the diced celery and dill pickles.
- Sprinkle in the chopped chives and fresh dill.
- Gently fold in the chopped hard-boiled eggs if using.
- Mix carefully while keeping some potato pieces intact.
- Step 5: Chill Before Serving
- Cover the bowl or transfer the Potato Salad to an airtight container.
- Refrigerate for at least 1 hour.
- For deeper flavour, chill for several hours or overnight.
- Taste before serving and adjust the seasoning if needed.
Step 6: Garnish And Serve
- Transfer the chilled salad to a serving bowl.
- Garnish with extra fresh dill or chopped chives.
- Add thinly sliced pickles if desired.
- Serve cold or chilled alongside your favourite main course.
Notes
- 🥔 Choose Firm Potatoes: Use Yukon Gold or red potatoes for a creamy texture that holds its shape well after cooking.
- 💧 Start With Cold Water: Place the potatoes in cold water before boiling to help them cook evenly without becoming mushy.
- ⏱️ Avoid Overcooking: Simmer the potatoes until just fork-tender, then drain them promptly to maintain their texture.
- 🌡️ Cool Before Dressing: Allow the cooked potatoes to cool before adding the mayonnaise dressing to prevent it from becoming too thin.
- 🥒 Keep the Pickle Brine: Don't discard the pickle brine, as it adds a delicious tangy flavour and balances the creamy dressing.
- 🌿 Use Fresh Herbs: Fresh dill and chives provide the brightest flavour and a lovely burst of colour.
- 🥄 Fold Gently: Stir the ingredients carefully so the potatoes remain chunky while some pieces naturally break down to create extra creaminess.
- 🧊 Chill Before Serving: Refrigerate the Potato Salad for at least 1 hour to allow the flavours to blend beautifully.
- 🧂 Taste Before Serving: Check the seasoning after chilling and adjust the salt, pepper, mustard, or pickle brine to your preference.
- 📦 Store Properly: Keep leftovers covered in an airtight container in the refrigerator and enjoy within 3 days.