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Classic Creamy Potato Salad Recipe with Dill Pickles and Eggs

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A simple, creamy potato salad featuring Yukon Gold potatoes, hard-boiled eggs, and tangy dill pickles, perfect as a comforting side dish for gatherings or weeknight dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 4 large eggs, hard-boiled and peeled
  • 3/4 cup diced dill pickles (about 100 grams)
  • 1/2 cup mayonnaise (120 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
  • 1/2 cup finely chopped celery (optional)
  • 1/4 cup finely chopped red onion (optional)
  • Salt and pepper to taste

Instructions

  1. Place peeled and chopped potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes until potatoes are tender but still hold their shape. Drain and set aside to cool slightly.
  2. While potatoes cook, place eggs in a separate pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Drain, cool under cold running water, peel, and chop roughly.
  3. In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk together until smooth. Taste and adjust seasoning if needed.
  4. Add the slightly cooled potatoes to the bowl with dressing. Gently fold in the chopped eggs, diced dill pickles, celery, red onion, and fresh dill. Be careful not to mash the potatoes; folding gently keeps the salad fluffy.
  5. Cover and refrigerate the potato salad for at least 1 hour before serving. Stir once more before serving and adjust seasoning if needed.

Notes

Use Yukon Gold potatoes for best texture; avoid overcooking potatoes to prevent mushiness. Let potatoes cool slightly before mixing with mayo to keep dressing silky. Fresh dill enhances flavor more than dried. Adjust salt and pepper gradually. For a lighter version, substitute half the mayo with Greek yogurt. Vegan adaptations can use vegan mayo and tofu or chickpeas instead of eggs.

Nutrition

Keywords: potato salad, creamy potato salad, dill pickles, eggs, side dish, picnic, barbecue, easy potato salad

Find it online: https://noshbelle.com/classic-creamy-potato-salad-recipe-with-dill-pickles-and-eggs-easy-perfect-side-dish/