Potato Salad

This easy-to-make, creamy Yukon Gold potato salad is loaded with flavor from eggs, pickles, and a tangy homemade dressing.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: creamy salad, potato salad, side dish, Yukon Gold potatoes

Prep Time: 10

Cook Time: 25

Refrigeration: 2

Total Time: 37

Servings:

Calories: 298kcal

Cost: $8

▢ 3.3 pounds Yukon Gold Potatoes a creamy and buttery potato variety
▢ 4 large hard-boiled eggs adds creaminess and texture
▢ 1.1 cup mayonnaise for creaminess
▢ ¼ cup buttermilk adds tang and creaminess
▢ 2.2 Tablespoons yellow mustard for mild tanginess
▢ 2.2 dill pickles finely chopped for crunch and tang plus splash of pickle juice
▢ Salt and pepper for seasoning
▢ 2.2 ribs celery chopped adds crunch and freshness
▢ ¼ cup red onion chopped adds flavor and color

Place whole, unpeeled potatoes into a large pot and cover them with water. Bring to a boil, then reduce the heat and let them simmer for 10 to 15 minutes, until fork-tender. Drain the potatoes and cover the pot to let them steam for an additional 5–10 minutes. Peel the potatoes (if desired) and cut them into ½-inch chunks.
Separate the yolks from the hard-boiled eggs and place them into a bowl. Mash the yolks with a fork, then mix in mayonnaise, buttermilk, mustard, a splash of pickle juice, and season with salt and pepper to taste.
Pour the dressing over the warm potatoes. Chop the egg whites and stir them in with the celery, red onion, and pickles. Mix thoroughly, cover, and refrigerate for at least 2 hours to allow the flavors to combine.

Perfect for picnics or gatherings, this potato salad is full of tangy, creamy goodness. Make it ahead to let the flavors meld together!