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Potato Salad with Eggs and Dill Pickles Recipe

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This classic Potato Salad with Egg recipe offers a creamy, tangy side dish perfect for picnics, barbecues, or any family gathering. Featuring tender Yukon Gold potatoes, hard-boiled eggs, crunchy celery, dill pickles, and a zesty homemade dressing made with mayo, Dijon mustard, and fresh parsley, this salad combines smooth textures with bursts of flavor. The addition of white vinegar and pickle juice gives it a refreshing twist, while optional paprika adds a hint of warmth and color. Ready in just 50 minutes, this potato salad is a crowd-pleaser that can be served warm or chilled.

Ingredients

Potatoes and Eggs

  • 2 pounds Yukon Gold potatoes, diced
  • 3 eggs

Vegetables and Flavorings

  • 1/2 cup dill pickles, chopped
  • 2 sticks celery, chopped
  • 1/4 cup red onion, chopped small
  • 1 tablespoon fresh parsley, chopped

Dressing

  • 3/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1 tablespoon pickle juice
  • 1/2 teaspoon celery salt
  • 1 tablespoon white vinegar (for drizzling on potatoes)
  • Pepper, to taste
  • Paprika, to taste (optional, for garnish)

Instructions

  1. Prepare Potatoes: Cut the Yukon Gold potatoes into small, bite-sized pieces, trying to keep them uniform for even cooking. Place them in a large pot, cover with at least 1 inch of water (unsalted), and bring to a boil over medium-high heat. Once boiling, reduce the heat to simmer and cook until the potatoes are tender when pierced with a knife, about 8-10 minutes.
  2. Cook Eggs: In a separate pot, place the eggs and cover with water. Bring to a boil, then time 10 minutes for hard boiling. After cooking, immediately cool the eggs by running cold water over them for several minutes. Peel the eggs once cooled.
  3. Make Dressing: While the potatoes and eggs are cooking, combine mayonnaise, Dijon mustard, 1 teaspoon white vinegar, pickle juice, celery salt, pepper, and chopped fresh parsley in a small bowl. Whisk until smooth and refrigerate until ready to use.
  4. Drain and Cool Potatoes: Once the potatoes are tender, drain them thoroughly and return to the warm pot. Drizzle 1 tablespoon white vinegar over the potatoes and gently toss with two spoons. Let them cool for 20 minutes, occasionally tossing gently to facilitate air circulation and speed cooling.
  5. Prep Salad Ingredients: While potatoes are cooling, chop the dill pickles, celery, red onion, and the peeled hard-boiled eggs into small pieces.
  6. Combine Salad: After the potatoes have cooled (still slightly warm), transfer them to a large salad bowl. Add chopped pickles, celery, onion, eggs, and the prepared dressing. Toss gently until everything is evenly coated.
  7. Garnish and Serve: Sprinkle paprika over the top if desired. The potato salad can be served immediately while warm or chilled in the refrigerator for one to two hours to allow flavors to meld better before serving. Cover tightly if chilling.

Notes

  • Peeling potatoes is optional; Yukon Gold skins are thin and add texture when left on.
  • Make sure potatoes are cooled slightly before mixing with dressing to prevent it from breaking down.
  • Use fresh parsley for best flavor in the dressing, but dried can be substituted in a pinch.
  • Chilling the salad before serving enhances the flavors, but serving warm is also tasty.
  • Adjust the amount of celery salt and pepper according to taste preferences.

Find it online: https://bitezly.com/potato-salad-with-eggs-and-dill-pickles-recipe/