Homemade Potato Salad
This homemade potato salad is a simple and comforting classic, made with tender potatoes and a creamy, flavorful dressing—perfect as a side dish for picnics, barbecues, or everyday meals.
Ingredients
- 2 pounds yukon gold potatoes
- 4 dill pickles finely chopped
- 3/4 cup mayonnaise
- 1 tbsp yellow mustard
- 2 cloves garlic minced
- 2 hard-boiled eggs chopped
- fresh dill sprigs
- 1 tbsp apple cider vinegar
- 1 tbsp dill pickle brine
- Sea salt and black pepper
Instructions
Prepare the potatoes
- Wash and scrub 2 pounds yukon gold potatoes. Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the potatoes are fork-tender.2 pounds yukon gold potatoes
- Drain the potatoes and let them cool. Once cool enough to handle, peel if desired and cut into bite-sized chunks. Let them cool completely.
Make the dressing
- In a large mixing bowl, combine 3/4 cup mayonnaise, 1 tbsp yellow mustard, 2 cloves garlic, 1 tbsp apple cider vinegar, 1 tbsp dill pickle brine, Sea salt and black pepper. Stir until smooth and well combined.
Finish the salad
- In another Bowl, combine the potatoes, chopped pickles, chopped dill, and chopped hard-boiled eggs. Mix gently to combine.
- Drizzle the dressing over the potato mixture and toss again.
- Cover and refrigerate the potato salad for at least 30 minutes before serving. Garnish with extra dill and chopped dill pickles.
Notes
Notes & Tips for the Best Dill Pickle Potato Salad
Potato Tips
- Yukon Gold is ideal: These potatoes hold their shape well and have a naturally creamy texture. Red potatoes are a good substitute if needed.
- Start in cold water: Always start boiling potatoes in cold water so they cook evenly from the inside out.
- Don’t overcook: Boil just until fork-tender. Overcooked potatoes can fall apart and make the salad mushy.
- Balance the tang: Apple cider vinegar and mustard add zip—taste the dressing before tossing with potatoes and adjust salt, vinegar, or sweetness if needed.
- Let it sit: Like most potato salads, this one improves with a little rest. Chill for at least 30 minutes, or up to overnight, to let the flavors meld.
- Fresh herbs: Dill is classic, but you can mix in chopped parsley, green onions, or chives for added color and flavor.
- Make it a meal: Add chopped celery, cooked bacon, or even shredded chicken to turn this into a heartier dish.
- Dairy twist: Mix in a spoonful of sour cream or Greek yogurt with the mayo for a tangy, creamy variation.