Print

Classic Potato Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

A tangy and fresh Classic Potato Salad featuring Yukon gold potatoes, crunchy radishes, hard boiled eggs, and a creamy, zesty dressing made with mayonnaise, mustard, and pickle brine. Perfectly seasoned with fresh herbs and a hint of olive oil, this salad is an ideal side dish for picnics, barbecues, or any casual gathering.

  • Author: Lilya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Ingredients

Potatoes and Vegetables

  • 3 pounds Yukon gold potatoes
  • ¾ cup diced Persian cucumbers
  • ¾ cup diced pickles (sweet or dill)
  • 5 to 6 radishes, thinly sliced, plus more for garnish
  • 2 tablespoons finely chopped fresh chives, plus more for garnish
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus more for garnish

Eggs

  • 4 hard boiled eggs, roughly chopped

Dressing

  • ½ cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon stone-ground mustard
  • ¼ cup pickle brine
  • ½ teaspoon kosher salt
  • Freshly cracked black pepper, to taste

Instructions

  1. Cook the potatoes. Bring a large pot of salted water to a rapid boil over high heat. Scrub and clean the Yukon gold potatoes thoroughly. Cut them into 1½-inch pieces, leaving the skin on for added texture and nutrients. Add the potatoes to the boiling water and cook until they are tender enough to be pierced easily with a fork, about 10 minutes. Drain and immediately run the potatoes under cold water to stop the cooking process. Set aside to cool completely.
  2. Make the dressing. In a small bowl, whisk together the mayonnaise, extra-virgin olive oil, stone-ground mustard, pickle brine, kosher salt, and freshly cracked black pepper until the mixture is smooth and well combined. This dressing balances creaminess and tanginess for a flavorful salad.
  3. Assemble the salad. In a large bowl, combine the cooled potatoes, chopped chives, parsley, diced Persian cucumbers, diced pickles, roughly chopped hard boiled eggs, and thinly sliced radishes. Pour the prepared dressing over the salad ingredients and gently toss using a large spoon, ensuring the potatoes and vegetables are thoroughly coated with the dressing.
  4. Serve. Transfer the potato salad to a serving dish and garnish generously with additional chopped chives, fresh parsley leaves, and thin slices of radish for a vibrant and appetizing presentation. Serve chilled or at room temperature.

Notes

  • To prepare hard boiled eggs, place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and cover for 10-12 minutes. Cool in ice water before peeling and chopping.
  • Leaving potato skins on adds extra nutrients and texture to the salad, but you can peel if desired.
  • Adjust the amount of pickle brine and mustard in the dressing to suit your preferred level of tanginess.
  • Use sweet or dill pickles based on your flavor preference; both work well in this recipe.
  • Chill the salad for at least an hour before serving to allow flavors to meld.
  • For a lighter version, substitute half the mayonnaise with Greek yogurt.

Find it online: https://familyhomemeals.com/classic-potato-salad-recipe/