Potato Salad

A classic dish loaded with flavors and textures, perfect for any gathering.

Prep Time 30

Cook Time 30

Total Time 6

Course Appetizer, Side Dish

Cuisine American

Servings servings

Calories 350 kcal

5 pounds potatoes Choose your preferred variety (russet or Yukon gold recommended).
1.5 large yellow onion, diced
4 stalks celery, diced
0.5 cup carrots, shredded (optional) Can be omitted if desired.
6 pieces hard-boiled eggs, diced
1.5 cups liquid from garlic dill pickles, divided Use for the salad dressing and soaking the potatoes.
4 cups mayonnaise Can substitute with vegan mayo if desired.
4 tablespoons Dijon mustard Can be substituted with yellow mustard.
to taste Salt and pepper

Scrub the potatoes and put them in a large pot, covering them with cold water. Bring to a boil and then lower to a simmer. Cook until fork-tender.
Once cooked, remove the potatoes from the water, dry with a paper towel, and let them come to room temperature on a baking sheet. Cool in the refrigerator for a couple of hours or overnight.
When cool, gently peel off the skins and cut potatoes into bite-size cubes. Add to a large bowl with 1/4 cup of pickle juice.
Peel and chop the hard-boiled eggs, and add them to the bowl with the potatoes.
Dice the onions and celery, and add to the bowl along with shredded carrots if using.

In another large bowl, mix mayonnaise, Dijon mustard, and 2/3 to 1 cup of pickle juice.
Pour the mixture over the potatoes and gently mix, being careful not to crush the potatoes.
Add salt and pepper to taste and mix again.

Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.

For extra flavor, add fresh herbs like dill or parsley. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 7gFat: 24gSaturated Fat: 4gSodium: 400mgFiber: 3gSugar: 2g

Keyword BBQ Side Dish, Comfort Food, Picnic Food, Potato Salad, Summer Salad

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