Classic Potato Salad
An easy, Classic Potato Salad recipe that's creamy, delicious, made with Yukon Gold Potatoes, hard boiled eggs, pickles, celery, and a creamy homemade dressing.
Ingredients
- 3 poundsyukon gold potatoes
- 4hard boiled eggs
- 1 cupmayonnaise
- ¼ cupbuttermilk
- 2 tablespoonsyellow mustard ((or half dijon))
- 2dill pickles (, finely chopped, + splash of pickle juice)
- salt and pepper
- 2ribs celery (, chopped)
- ¼ cupred onion (, chopped)
Directions
- 1
Boil and Chop Potatoes: Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes. Peel potatoes, if desired, and cut them into 1/2 inch chunks.
- 2
Make Dressing: Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
- 3
Assemble: Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.