Classic Potato Salad
A creamy and flavorful side dish made with Yukon Gold potatoes, hard-boiled eggs, and crisp vegetables, perfect for barbecues and picnics.
Ingredients
Main Ingredients
- 3 pounds Yukon Gold Potatoes For a creamy texture and rich flavor.
- 4 pieces hard-boiled eggs Separated into yolks and whites.
- 1 cup mayonnaise Use to create the creamy dressing.
- ¼ cup buttermilk Adds tanginess to the dressing.
- 2 tablespoons yellow mustard Or half Dijon for a different flavor.
- 2 pieces dill pickles, finely chopped Add more flavor; include splash of pickle juice.
- Salt and pepper, to taste For seasoning.
- 2 ribs celery, chopped Adds crunch to the salad.
- ¼ cup red onion, chopped For added flavor.
Instructions
Preparation
- Place the whole, unpeeled potatoes in a large pot of water. Bring to a boil, then simmer for 10 to 15 minutes until fork tender.
- Drain the water completely and cover the pot with a lid to steam the potatoes for 5-10 minutes.
- Peel the potatoes if desired and cut them into 1/2 inch chunks.
Making the Dressing
- Separate the egg yolks from the whites of the hard-boiled eggs. Mash the yolks in a bowl and mix with mayonnaise, buttermilk, mustard, splash of pickle juice, and season with salt and pepper.
Assembling the Salad
- Pour the dressing over the warm potatoes.
- Chop the egg whites and add to the potatoes along with the celery, onion, and pickles.
- Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
Notes
Best served chilled. Garnish with paprika or fresh herbs. Store in an airtight container in the refrigerator for 3-5 days.