If you’re in the mood for a potato salad that’s creamy, flavorful, and sure to impress, look no further!
This recipe combines Yukon Gold potatoes, eggs, and a zesty homemade dressing to create a dish that’s perfect for any occasion.
Whether it’s a summer barbecue or a family gathering, this potato salad will be the star of the show.
Ingredients
For the Salad:
- 5 lbs Yukon Gold potatoes
- 1 tbsp pink salt (or kosher salt)
- 6 large eggs
- 1 cup celery, diced
- 1/2 cup kosher dill pickles, small dice
- 1/2 medium red onion, small dice
- 5 stalks of green onion, only chop green parts
- 1/4 cup fresh dill, chopped
For the Dressing:
- 2 cups Best Foods mayonnaise (or your favorite brand)
- 2 tbsp yellow mustard
- 1/3 cup pickle juice
- 1 tsp smoked paprika
- 1 tsp pink salt (more to taste)
- 1 tsp black pepper
Instructions
- Prepare the Potatoes:
- Start by washing and scrubbing the potatoes thoroughly. Place them in a large pot and cover with water, ensuring the water level is about 1 inch above the potatoes.
- Bring the pot to a medium boil, then add 1 tbsp of pink salt. Cook the potatoes until they are easily pierced with a fork, about 15-20 minutes. The cooking time may vary depending on the size of the potatoes, so adjust as needed.
- Once cooked, drain the water and let the potatoes cool completely. You can lay them on a flat surface or place them into an ice bath to speed up the cooling process. After cooling, peel the skins off the potatoes—this should be easy to do either by pinching the skin or using a small knife. Chop the potatoes into bite-sized pieces and transfer them to a large mixing bowl.
- Cook the Eggs:
- While the potatoes are cooking, add the eggs to a pot and cover them with water. Bring to a boil over medium heat and cook for 10 minutes.
- Drain the water and run the eggs under cold water until they are cool, or place them into an ice bath. Once cooled, peel the eggs and cut them in half. Separate the yolks from the whites, roughly chop the whites, and set them aside.
- Make the Dressing:
- In a separate bowl, mash the egg yolks with a fork. Add the mayonnaise, yellow mustard, pickle juice, 1 tsp smoked paprika, 1 tsp pink salt, and 1 tsp black pepper. Mix well until the dressing is smooth and well combined. Taste and adjust the seasoning as needed.
- Combine Everything:
- Add the chopped egg whites, red onion, celery, pickles, and fresh dill to the bowl with the potatoes. Pour the dressing over the top, followed by the chopped green onion. Gently stir everything together until well mixed. Be careful not to break up the potatoes too much.
- Taste the potato salad and adjust the seasoning if necessary.
- Chill and Serve:
- For the best flavor, chill the potato salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
This creamy potato salad is sure to be a hit at your next meal. Enjoy the rich, comforting flavors that come together in this simple yet delicious recipe!