Classic Potato Salad
🇺🇸 United States
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 hard boiled eggs
- 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
- 2 ribs celery, chopped
- 1/4 cup red onion, chopped
Steps
- Place whole, unpeeled potatoes in a large pot of water. Bring to a boil, then lower heat and simmer 10-15 minutes until fork tender.
- Drain the water and cover the pot, letting the potatoes steam for 5-10 minutes.
- Peel potatoes if desired, then cut into 1/2 inch chunks.
- Separate egg yolks from whites. Mash yolks with a fork in a bowl.
- Stir mayonnaise, buttermilk, mustard, a splash of pickle juice, salt, and pepper into the mashed yolks to make the dressing.
- Pour the dressing over the warm potatoes.
- Chop the egg whites and add to the potatoes along with celery, onion, and pickles.
- Stir well, cover, and refrigerate for a few hours before serving.
Source: tastesbetterfromscratch.com