Description
A classic and creamy potato salad featuring tender Yukon Gold potatoes, hard-boiled eggs, fresh herbs, and a tangy homemade mayonnaise dressing, perfect for picnics, barbecues, or as a flavorful side dish for any meal.
Ingredients
Potatoes and Eggs
- 3 pounds Yukon Gold potatoes
- 4 large eggs
Vegetables and Herbs
- 2 tablespoons green onions, finely chopped
- 1/3 cup celery, diced
- 2 tablespoons fresh dill, finely chopped
- 1/4 cup pickles, diced
Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon pickle juice (optional)
- 1/4 teaspoon paprika
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Boil the Potatoes: Place the Yukon Gold potatoes in a large pot and cover them with water by about one inch. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer the potatoes for 15-20 minutes or until they are fork tender. Drain the potatoes well and cut them into 1/2-inch pieces. Peeling is optional based on preference.
- Hard-Boil the Eggs: While the potatoes cook, place the eggs in a medium pot and cover with water by 1 to 2 inches. Bring the water to a boil over high heat. Once boiling, boil the eggs for 5 minutes, then turn off the heat and let them sit in the hot water for 10 minutes to fully cook. Remove the eggs, run them under cold water to cool, peel, and chop into small cubes.
- Combine the Salad Base: In a large mixing bowl, add the chopped potatoes and eggs along with the finely chopped green onions, diced celery, fresh dill, and diced pickles. Stir gently to evenly combine all the ingredients.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, optional pickle juice, paprika, salt, and black pepper until smooth and well blended.
- Mix the Salad with Dressing: Pour the prepared mayonnaise dressing over the potato and egg mixture. Stir carefully but thoroughly to ensure all the ingredients are evenly coated with the dressing.
- Chill before Serving: Cover the potato salad and refrigerate it for at least 1 hour before serving. This allows the flavors to meld beautifully for a classic, tasty potato salad experience.
Notes
- Peeling potatoes is optional; leaving the skin on adds texture and nutrients.
- For added tanginess, increase the amount of pickle juice in the dressing.
- This salad can be made a day ahead for even better flavor development.
- Adjust salt and pepper to taste to suit your preference.
- Use fresh dill for the best aroma and flavor, but dried dill can be substituted if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
