Description
This creamy potato salad is a classic side dish, perfect for summer barbecues or picnics.
Ingredients
Scale
- 2 pounds potatoes (I used russet. Peeled and sliced into 1 1/2 inch cubes.)
- 2 hard boiled eggs (Peeled and diced into small cubes.)
- 3/4–1 cup mayonnaise (Adjust to suit your desired texture.)
- 1 tablespoon yellow mustard
- 1/2–1 cup pickle juice (Start with 1/2 cup. Add more if you need more pickle flavor.)
- 1/2–1 cup diced pickles
- 1/2 cup diced onions
- 1/4 cup diced celery
- 4–5 fresh sprigs of dill (1/2–1 teaspoon if using dried dill)
- 1–2 tablespoons sugar or sweetener (Omit if you prefer tangy potato salad)
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Add the potatoes to a pot or deep skillet along with cold water. Add enough water so that the potatoes are completely covered.
- Bring the water to a boil and then adjust the heat to a simmer. Do not cover the pot. The potatoes will need 10-15 minutes to cook. Check in on them after 5 minutes by piercing with a fork. You don’t want the potatoes to overcook; that will result in mushy potatoes. Mine were ready at 10 minutes.
- Once cooked, drain the water from the potatoes and run cold water over them so they do not continue to cook.
- Add the mayo, mustard, pickle juice, diced pickles, eggs, onions, sugar or sweetener, dill, garlic powder, and salt and pepper to taste to a bowl. Taste repeatedly. Adjust all of the spices to suit your taste. This step is important.
- Add in the cooked potatoes and stir. Chill the salad for at least 30 minutes to allow the pickle juice to seep into the potatoes for more flavor.
- If you prefer a thick creamy consistency, after chilling, use a strainer and add the salad to the serving dish. This way, the pickle juice has flavored the potatoes without excess runny liquid or texture.
Notes
- Chill the salad for at least 30 minutes for improved flavor.
- Adjust seasonings to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 15 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 70 milligrams