Description
A creamy, zesty potato salad with tender Yukon Gold or Russet potatoes, tangy dill pickles, and bright herbs. Perfect for picnics or summer gatherings, this classic American dish balances comfort and freshness.
Ingredients
3 lbs Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes
4 large eggs, hard-boiled and chopped
1 cup mayonnaise (use vegan alternative if desired)
2 tablespoons yellow mustard (whole-grain for crunch)
¼ cup dill pickles, finely diced
1 tablespoon dill pickle juice
½ cup celery, finely chopped
½ cup red onion, finely diced
2 green onions, sliced
1 teaspoon fresh dill, chopped (or ½ teaspoon dried)
Instructions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender (10-12 minutes). Drain and let cool.
Hard-boil eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, let sit 10 minutes, then cool in ice water before peeling.
In a large bowl, combine mayonnaise, mustard, pickles, pickle juice, and half the dill. Mix until smooth.
Add potatoes, eggs, celery, red onion, green onions, and remaining dill to the dressing. Gently combine until evenly coated.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For milder onions, simmer red onion in apple cider vinegar for 10 minutes before cooling and adding.
Vegan substitute: Use plant-based mayonnaise and a 50/50 blend of lime juice and olive oil for the dressing.
Store leftovers in an airtight container in the fridge for up to 3 days.