Ingredients
Potatoes and Eggs
- 3 pounds Yukon Gold Potatoes
- 4 hard boiled eggs
Dressing
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons yellow mustard (or half Dijon)
- 2 dill pickles, finely chopped, plus a splash of pickle juice
- Salt and pepper, to taste
Vegetables
- 2 ribs celery, chopped
- 1/4 cup red onion, chopped
Instructions
- Boil and Chop Potatoes: Place the whole, unpeeled Yukon Gold potatoes in a large pot filled with water. Bring the water to a boil, then reduce the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain the water completely and cover the pot with a lid to let the potatoes steam for 5 to 10 minutes. Peel the potatoes if desired, then cut into 1/2 inch chunks.
- Make Dressing: Separate the egg yolks from the whites of the hard boiled eggs and place yolks into a bowl. Mash them with a fork, then stir in the mayonnaise, buttermilk, yellow mustard, a splash of pickle juice, and salt and pepper to taste until the dressing is smooth and creamy.
- Assemble the Salad: Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the chopped celery, red onion, and finely chopped dill pickles. Stir everything well to combine. Cover the salad and refrigerate for a few hours to allow the flavors to meld before serving.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor that holds up well in salads.
- For a tangier dressing, substitute Dijon mustard for half or all of the yellow mustard.
- Chilling the salad for several hours improves flavor, but you can serve it immediately if needed.
- Adjust salt and pepper based on your taste preference after combining all ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American