Classic Potato Salad

This classic potato salad recipe is a creamy, flavorful side dish perfect for BBQs, picnics, and potlucks. Made with Yukon Gold potatoes, hard-boiled eggs, dill pickles, and a tangy homemade dressing, it’s easy to prepare and packed with texture. The combination of Dijon mustard, fresh dill, and crunchy green onions adds the perfect balance of flavors. Serve chilled for the best taste, and pair it with grilled meats, burgers, or sandwiches for a complete meal. Great for meal prep and make-ahead gatherings, this dish is a crowd-pleaser every time.

Ingredients

For the Dressing:

• 1/2 cup mayonnaise (full-fat or low-fat)
• 1 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 Tbsp water (to loosen the dressing)
• 1/2 tsp black pepper

For the Potato Salad:

• 5 medium Yukon Gold potatoes (or Red Bliss, or another waxy variety)
• 5 eggs
• 4 small dill pickles (not sweet), diced
• 3-4 green onions, sliced
• 1 Tbsp fresh dill, chopped
• Salt to taste
• 2 Tbsp microgreens (such as cress or additional dill) for garnish (optional)

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Instructions

1. Prepare the Dressing: In a small bowl, whisk together mayonnaise, white wine vinegar, Dijon mustard, water, and black pepper until well combined. Set aside.
2. Cook the Potatoes and Eggs:
   • Boil the unpeeled potatoes until tender but still firm. Drain and allow them to air dry in a single layer.
   • Cook the eggs, then let them cool until safe to handle.
3. Peel and Dice: Once cooled, peel both the potatoes and eggs. Dice them into uniform pieces along with the dill pickles.
4. Assemble the Salad: In a large bowl, combine the diced potatoes, eggs, pickles, green onions, and chopped dill.
5. Mix with Dressing: Pour the prepared dressing over the ingredients and gently mix with a flexible spatula, taking care not to mash the potatoes.
6. Chill and Serve: Cover and refrigerate for at least 1 hour to allow flavors to meld. Before serving, sprinkle with additional fresh dill and microgreens if desired.

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Tips

• Best Potatoes: Use waxy potatoes like Yukon Gold or Red Bliss, as they hold their shape better than starchy potatoes.
• Chilling Time: Letting the salad rest in the refrigerator for at least an hour enhances the flavors.
• Avoid Watery Salad: Drain potatoes thoroughly after cooking and let them air dry to remove excess moisture.
• Uniform Cuts: Dice potatoes and eggs evenly for better texture and presentation.

Variations and Substitutions

• Lighter Version: Swap mayonnaise for Greek yogurt or a mix of yogurt and mayo.
• More Flavor: Add a teaspoon of horseradish or a pinch of smoked paprika for extra depth.
• Crunchy Additions: Try adding chopped celery or radishes for added crunch.
• Egg-Free Option: Omit eggs and add an extra pickle or more green onions for flavor.

FAQs

Can I make this potato salad ahead of time? Yes! It tastes even better when made a day in advance. Store in an airtight container in the fridge.

How long does potato salad last in the refrigerator? It will stay fresh for up to 3 days when properly stored.

Can I use sweet pickles instead of dill pickles? For a tangier flavor, stick to dill pickles, but you can use sweet pickles if you prefer a slightly different taste.

Serving Suggestions

• Serve alongside grilled meats, burgers, or sandwiches.
• Pair with BBQ chicken, ribs, or steak for a summer cookout.
• Use as a filling for a sandwich or wrap for a quick lunch.
• Enjoy as a side dish for holiday meals or gatherings.

Why You’ll Love This Recipe

• Simple and Classic: A timeless dish made with easy-to-find ingredients.
• Perfect for Any Occasion: Great for picnics, BBQs, potlucks, and family meals.
• Customizable: Easily adjustable to personal taste preferences.
• Creamy and Flavorful: Balanced with tangy dressing, crunchy pickles, and fresh herbs.