Description
Creamy potato salad brings summer picnic magic to your plate with classic German-style charm. Crisp potatoes, tangy dressing, and fresh herbs combine for a mouthwatering side dish you’ll crave at every outdoor gathering.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) Yukon Gold potatoes
- 4 hard-boiled eggs
- 2 ribs celery, chopped
- 1/4 cup (59 milliliters) red onion, chopped
Dressing Ingredients:
- 1 cup (237 milliliters) mayonnaise
- 1/4 cup (59 milliliters) buttermilk
- 2 tablespoons (30 milliliters) yellow mustard
- 2 dill pickles, minced
- Splash of pickle juice
Seasoning:
- Salt, to taste
- Pepper, to taste
Instructions
- Submerge whole, unpeeled potatoes in a generously salted cold water bath, bringing the liquid to a rolling boil, then reduce heat to a gentle simmer for 10-15 minutes until easily pierced with a fork.
- Remove potatoes from heat, drain thoroughly, and allow to steam under a covered lid for 5-10 minutes to enhance moisture absorption.
- Once cooled slightly, gently remove potato skins (if desired) and dice into uniform 1/2-inch cubes.
- Separate hard-boiled egg yolks from whites, finely crumble the golden yolks and chop the whites into small fragments.
- Craft a creamy dressing by whisking together mashed egg yolks, mayonnaise, buttermilk, tangy mustard, pickle brine, and season with salt and freshly ground black pepper.
- Fold the velvety dressing into the warm potato chunks, ensuring even coating and gentle mixing.
- Incorporate chopped egg whites, crisp diced celery, finely minced onion, and briny pickle pieces throughout the salad.
- Seal the potato salad in an airtight container and refrigerate for 2-3 hours to allow flavors to meld and intensify before serving chilled.
Notes
- Ensure potatoes are uniformly sized to guarantee even cooking and consistent texture throughout the salad.
- Letting potatoes steam after boiling helps them absorb dressing more effectively and prevents a watery consistency.
- For a lighter version, swap full-fat mayo with Greek yogurt or use half mayo, half Greek yogurt to reduce calories while maintaining creamy richness.
- Add fresh herbs like dill or chives for extra brightness and a flavor boost that complements the tangy pickle and mustard notes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 33 g
- Saturated Fat: 6 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg