loveandlemons4.9
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.
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
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.
apple cider vinegar1 tablespoon
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.
hard-boiled eggs, peeled and chopped, optional2
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.
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