Description
This classic potato salad offers a creamy twist and a delicious balance of flavors, perfect for gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold Potatoes
- 4 Hard Boiled Eggs
- 1 cup Mayonnaise
- 1/4 cup Buttermilk
- 2 tablespoons Yellow Mustard
- 2 Dill Pickles (finely chopped)
- Splash of Pickle Juice
- Salt and Pepper (to taste)
- 2 ribs Celery (chopped)
- 1/4 cup Red Onion (chopped)
Instructions
- Scrub the Yukon Golds and cut into evenly sized chunks.
- Place in a large pot, cover with cold salted water, and bring to a gentle boil.
- Cook potatoes until tender (about 12-15 minutes) and then drain.
- Allow them to steam dry briefly for a better texture.
- Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, then removing from heat and letting sit covered for 10 minutes.
- In a bowl, whisk together mayonnaise, buttermilk, mustard, and a splash of pickle juice.
- Season with salt and pepper to taste.
- Gently fold the cooled potatoes, chopped eggs, chopped pickles, celery, and red onion into the dressing.
- Refrigerate for at least 1 hour to blend flavors before serving.
Notes
Garnish with fresh herbs before serving for added color and aroma. Best enjoyed chilled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg