Name: Best Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes (cut into ½-inch pieces); ¾ cup mayonnaise; 2 tablespoons dill pickle brine; 1 tablespoon apple cider vinegar; 1 tablespoon yellow mustard; 2 garlic cloves (grated); 1 teaspoon sea salt; Freshly ground black pepper; 2 celery stalks (diced); ½ cup diced dill pickles; ½ cup chopped fresh chives; 2 tablespoons chopped fresh dill; 2 hard-boiled eggs (peeled and chopped, optional)

Best Potato Salad

The BEST potato salad recipe! Perfect for picnics and BBQs, it's creamy, tangy, and flavorful. Bonus: it tastes even better if you make it ahead.

1 hr 30 min total 15 min prep 15 min cook 6

Instructions

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1 Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.
2 Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.
3 Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.
4 Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.
5 Cover and chill for at least 1 hour and up to 1 day.
6 Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.