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Creamy Classic American Potato Salad Recipe with Eggs and Dill Pickle Easy and Perfect

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A creamy and tangy classic American potato salad featuring Yukon Gold potatoes, hard-boiled eggs, and dill pickles, perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into bite-sized chunks
  • 4 large eggs, hard-boiled and chopped
  • 3–4 medium dill pickles, finely chopped
  • 1 cup mayonnaise (240 ml), preferably full-fat
  • 2 tablespoons dill pickle juice (30 ml)
  • 1 tablespoon yellow mustard (15 ml)
  • 1 stalk celery, finely diced (optional)
  • 1 small red onion, finely chopped
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Place peeled and chopped Yukon Gold potatoes in a large pot and cover with cold water. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to simmer gently for about 12-15 minutes, or until potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly.
  2. While potatoes boil, place 4 large eggs in a smaller pot and cover with cold water by about an inch. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes, then drain and cool eggs in ice water. Peel and chop into bite-sized pieces.
  3. Finely chop dill pickles, red onion, celery (if using), and fresh dill. Set aside.
  4. In a large mixing bowl, whisk together mayonnaise, dill pickle juice, and yellow mustard until smooth. Season with salt and freshly ground black pepper to taste.
  5. Add the slightly cooled potatoes, chopped eggs, pickles, onion, celery, and dill into the bowl with the dressing. Gently fold everything together until well coated, taking care not to mash the potatoes. Taste and adjust seasoning if needed.
  6. Cover and refrigerate the salad for at least 1 hour before serving to let flavors meld. The salad tastes even better the next day.

Notes

Do not overboil potatoes to avoid mushiness. Use room temperature potatoes and eggs when mixing with mayo to prevent curdling. Chilling the salad for several hours or overnight improves flavor. Adjust seasoning after combining all ingredients. For a lighter version, substitute half the mayo with Greek yogurt. For vegan adaptation, use vegan mayo and omit eggs or substitute with tofu scramble.

Nutrition

Keywords: potato salad, creamy potato salad, American potato salad, dill pickle, eggs, summer side dish, picnic recipe, barbecue side

Find it online: https://elvafood.com/creamy-classic-american-potato-salad-recipe-with-eggs-and-dill-pickle-easy-and-perfect/