Ultimate Best Potato Salad Recipe for Summer Gatherings
Discover the best potato salad recipe that's creamy, flavorful, and perfect for summer gatherings.
Equipment
- - Large pot
- Medium bowl
- - Large bowl
- Whisk
Ingredients
For the Salad
- 2 pounds Yukon Gold potatoes the perfect choice for a creamy texture
- 1 cup Mayonnaise provides a rich, creamy base
- 3 tablespoons Dill pickle brine adds tanginess to elevate the flavor
- 2 tablespoons Apple cider vinegar brightens the dish
- 1 tablespoon Yellow mustard adds a hint of zest
- 2 cloves Garlic for aromatic depth
- 1 teaspoon Sea salt enhances all flavors
- 1 teaspoon Freshly ground black pepper for spice
For the Crunch
- 2 stalks Celery provides crunch
- 1 cup Diced dill pickles extra pickle flavor
- 1/4 cup Chopped fresh chives mild onion flavor
- 1/4 cup Chopped fresh dill herbaceous touch
Optional Add-ins
- 4 large Hard-boiled eggs adds richness and protein
Instructions
How to Make Best Potato Salad
- Boil the Potatoes: Place the 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 10 minutes, until fork-tender. Drain and let cool to room temperature.
- Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, dill pickle brine, apple cider vinegar, yellow mustard, garlic, sea salt, and several grinds of pepper.
- Combine Potatoes and Dressing: Transfer the cooled potatoes to a large bowl. Pour the dressing over them, stirring gently to coat. Mash the potatoes slightly to achieve a creamy texture.
- Fold in Fresh Ingredients: Add the celery, diced dill pickles, chives, dill, and optionally, the hard-boiled eggs. Mix carefully to keep the chunks intact.
- Chill the Salad: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 1 day.
- Serve and Enjoy: Taste the potato salad and season to your preference. Enjoy the smiles from your loved ones!
Notes
Optional: Garnish with additional fresh dill for a pop of color and flavor. Exact quantities are provided in the recipe card above.