Yukon Gold Potato Salad

 

Ingredients

  • 2 ½ pounds yukon gold potatoes chopped into bite size pieces

  • 3 eggs

  • 1 cup celery chopped

  • ¼ cup red onion finely chopped

  • ½ cup dill pickles finely chopped

  • 2 tablespoons dill pickle juice brine straight from the jar

  • ¾ cup mayonnaise

  • 1 tablespoon mustard

  • ¼ teaspoon garlic powder

  • ¼ teaspoon celery salt

  • black pepper to taste

 

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until potatoes are tender but not mushy, about 12-15 minutes. Drain and set aside.

  2. While the potatoes are cooking, add 3 eggs to a saucepan. Fill with cold water, covering the eggs by 2 inches. Bring the water to a boil over high heat. Once boiling, shut off heat, keep saucepan on burner and cover with a lid. Let eggs sit in the saucepan for 13 minutes. Do not take the lid off! Transfer eggs to a water ice bath and allow to cool before peeling. Chop up the eggs.

  3. In a large bowl mix potatoes, chopped hard-boiled eggs, celery, onion, dill pickles, pickle juice, mayonnaise, mustard, garlic powder, celery salt, and pepper together to fully combine.

  4. Place in refrigerator until chilled (at least 1-2 hours). Serve and enjoy!

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