Classic Potato Salad

This creamy and flavorful classic potato salad features tender Yukon Gold potatoes, hard-boiled eggs, dill pickles, and fresh herbs tossed in a light and tangy dressing. Perfect for summer barbecues, picnics, or a make-ahead side dish for any meal.

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Ingredients

For the Dressing:

• ½ cup mayonnaise (full-fat or low-fat)
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon water (to loosen the dressing)
• ½ teaspoon black pepper

For the Salad:

• 5 medium Yukon Gold potatoes (or other waxy potatoes like Red Bliss)
• 5 large eggs
• 4 small dill pickles (not sweet), diced
• 3–4 green onions, thinly sliced
• 1 tablespoon fresh dill, finely chopped
• Salt, to taste
• 2 tablespoons microgreens or additional dill, for garnish (optional)

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Instructions

1. Make the Dressing

In a small bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, water, and black pepper until smooth. Set aside.

2. Cook the Potatoes and Eggs

• Boil unpeeled potatoes in salted water until tender but not mushy. Drain and lay them in a single layer to air dry and cool.
• Meanwhile, boil the eggs until hard-cooked. Cool under cold water and peel.

3. Prepare the Salad

• Once cooled, peel the potatoes and dice them into uniform bite-sized pieces.
• Dice the peeled eggs and pickles to a similar size.
• In a large bowl, gently combine the potatoes, eggs, pickles, sliced green onions, and chopped dill.

4. Dress and Chill

• Pour the dressing over the salad and gently fold everything together using a flexible spatula, being careful not to mash the potatoes.
• Taste and season with salt as needed.
• Cover and refrigerate for at least 1 hour to let the flavors meld.

5. Serve

• Garnish with more fresh dill or microgreens just before serving, if desired.

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Why You’ll Love This Recipe

• Classic Flavors: The perfect balance of creamy, tangy, and savory.
• Make-Ahead Friendly: Tastes even better after chilling.
• Fresh & Herby: Dill and green onion give it a refreshing twist.
• Perfect Texture: Waxy potatoes hold their shape and eggs add richness.

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Tips

• Use waxy potatoes (like Yukon Gold or Red Bliss) for the best texture.
• Let the potatoes cool before mixing to prevent them from falling apart.
• Dice everything evenly for a more attractive and balanced bite.
• Use a rubber spatula to gently fold the salad and avoid mashing the ingredients.

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Variations and Substitutions

• No Eggs: Omit eggs for a lighter, egg-free version.
• Pickle Options: Use cornichons or dill relish instead of chopped pickles.
• Extra Crunch: Add diced celery or red bell pepper.
• Add Heat: Stir in a pinch of cayenne or a splash of hot sauce.
• Lighter Dressing: Swap part of the mayo for plain Greek yogurt or sour cream.

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FAQs

Can I make this ahead of time?
Yes! In fact, it’s even better when made a day ahead so the flavors can develop.

How long does it keep?
Store in the refrigerator in an airtight container for up to 3–4 days.

Can I use sweet pickles instead of dill?
You can, but the flavor will be sweeter and more of a Southern-style potato salad.

Is it gluten-free?
Yes, all the ingredients are naturally gluten-free—just double-check your mustard and mayo brands to be sure.

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Serving and Suggestions

• Serve chilled as a side with grilled meats, burgers, or sandwiches.
• Pair with BBQ ribs, fried chicken, or roasted vegetables.
• Ideal for potlucks, picnics, summer cookouts, and holiday gatherings.
• Add to lunchboxes or meal prep containers for an easy cold side.