Delicious Best Potato Salad Recipe for Perfect Summer Picnics
Discover the best potato salad recipe that combines creamy, tangy flavors for your summer picnics.
Equipment
- - Large pot
- Medium bowl
- - Large bowl
- Whisk
Ingredients
For the Salad
- 2 pounds Yukon Gold potatoes cut into cubes
- 1 cup Mayonnaise
- 1/4 cup Dill pickle brine secret ingredient
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Yellow mustard
- 2 cloves Garlic finely minced
- 1 teaspoon Sea salt
- 1/2 teaspoon Freshly ground black pepper
For the Crunch
- 2 stalks Celery chopped
- 1/2 cup Diced dill pickles
- 1/4 cup Chopped fresh chives
- 1/4 cup Chopped fresh dill
For the Optional Addition
- 2 large Hard-boiled eggs chopped
Instructions
Cooking Instructions
- Place the Yukon Gold potatoes in a large pot, covering them with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer for about 10 minutes until fork-tender. Drain and let cool to room temperature.
- In a medium bowl, whisk together mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, minced garlic, sea salt, and pepper.
- In a large bowl, add the cooled potatoes. Pour the dressing over the potatoes and gently stir to coat, mashing the potatoes a bit for creaminess.
- Fold in the chopped celery, diced dill pickles, chives, dill, and hard-boiled eggs, if using.
- Cover the potato salad and chill it in the refrigerator for at least 1 hour, or up to a day.
- Season to taste with additional salt and pepper before serving.
Notes
Garnish with extra chopped chives for a fresh finishing touch.