Creamy and crunchy potato salad made with yukon gold potatoes, hard-boiled eggs, celery and dill pickles – just like how Grandma used to make it. Be prepared for everyone to ask you for the recipe at the next family gathering!
Yukon Gold Potato Salad
This classic Yukon Gold Potato Salad is a crowd-pleasing side dish that’s perfect for barbecues, picnics, and family gatherings. It pairs perfectly with favorites like Italian Pasta Salad and Crockpot Mac and Cheese on the potluck table.
Made with tender Yukon gold potatoes, hard-boiled eggs, creamy mayonnaise, and crunchy dill pickles, this potato salad tastes just like Grandma used to make.
The homemade dressing combines mayonnaise, mustard, dill pickle juice, garlic powder, celery salt, and black pepper for a creamy, tangy flavor that everyone will love.
What makes this Yukon Gold Potato Salad extra delicious is the use of both chopped dill pickles and pickle juice brine straight from the jar. The pickles add a zesty crunch while the brine gives the salad a bright, tangy kick that balances perfectly with the creamy dressing and tender potatoes. If you want to get creative, toss in some pickled green onions for even more flavor.
Secrets to the BEST Potato Salad
- Use Yukon Gold or baby red potatoes, they are naturally creamy and buttery. They have very thin skins so it’s up to if you want to peel them or not, but I usually leave them unpeeled. You can also use Idaho potatoes, but make sure to peel those. (Btw, Yukon Golds make the best mashed potatoes!).
- Season the cooking water: Add salt to the water when boiling the potatoes. This step helps infuse the potatoes with flavor from the inside out.
- Pickle Juice! Not only do we add chopped dill pickles, but we’re also adding extra tang by spooing some of the pickle brine into the bowl too.
- Use high-quality mayonnaise: Choose a good-quality mayonnaise for the dressing. The mayonnaise should be rich and creamy to provide the best texture and flavor.
How far in advance can you make it?
You can prepare potato salad a day or two in advance of serving it. Making it ahead of time allows the flavors to meld together.
Here are some tips for making potato salad in advance:
- Cook and cool the potatoes: Cook the potatoes until they are just tender, and then let them cool completely before mixing them with the other ingredients. This step ensures that the potatoes don’t become mushy when combined with the dressing.
- Store properly: Place the potato salad in an airtight container and refrigerate it as soon as it reaches room temperature. Make sure to keep it consistently chilled at or below 40°F until you’re ready to serve it.
How long does potato salad last for?
In general, homemade potato salad can last for about 3 to 5 days when stored properly in the refrigerator.
If you’re ever unsure about the freshness or safety of the potato salad, it’s better to err on the side of caution and discard it.
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25 Minute Potato Salad using Yukon Golds
PrintIngredients
- 2 1/2 pounds yukon gold potatoes chopped into bite size pieces
- 3 eggs
- 1 cup celery chopped
- 1/4 cup red onion finely chopped
- 1/2 cup dill pickles finely chopped
- 2 tablespoons dill pickle juice brine straight from the jar
- 3/4 cup mayonnaise
- 1 tablespoon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- black pepper to taste
Instructions
- 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.
- 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.
- 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.
- Place in refrigerator until chilled (at least 1-2 hours). Serve and enjoy!
Natalie R Lederle says
I love this recipe.
I didn’t add onion and used dill relish.
Paula Boyd says
I love dill pickles and this potato salad is great. Think I’ll add a little more garlic and celery salt next time, but yum.
John doe says
You covered all the bases except a Maryland favorite: Old Bay Seasoning. I added about 1 tsp of old bay and it’s the best tater salad ever. Just made it for breakfast!
Nancy Evans says
I added chopped
Bell pepper and sliced green Olives. It’s good, but I think it needs a little apple cider vinegar to give it a real twang! but, it’s a good basic recipe! Thanks for sharing.