Ingredients
3 pounds Yukon Gold potatoes
4 hard boiled eggs
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons mustard
2 whole dill pickles, finely chopped
a splash of pickle juice
2 ribs of celery, chopped
1/4 cup red onion, chopped
Salt and pepper to taste
1 cup mayonnaise for creaminess
4 hard boiled eggs for protein
3 pounds Yukon Gold potatoes
Instructions
1-First, wash the potatoes and place them in cold salted water to boil.
2-Cook until tender but firm, then drain and let them cool slightly.
3-While the potatoes are warm, prepare the dressing for the best absorption of flavors.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🕒 Prepare the potato salad 1-2 days in advance and chill to enhance flavors.
🥔 Use Yukon Gold potatoes for the best creamy texture.
🥒 Adding pickle juice boosts tanginess and finely chopping the ingredients maintains uniform texture.
- Prep Time: 15 minutes
- Chilling Time: 2 hours
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and mixing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 298
- Sugar: 2g
- Sodium: 326mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg