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
Yukon golds, hard boiled eggs, mayonnaise and dill pickles – this recipe will definitely make you feel like Grandma (or Mom) made it!
The dressing is a yummy mix of mayonnaise, mustard, dill pickle juice, garlic powder, celery salt, and black pepper, creating a creamy and tangy taste that everyone is going to love!
What makes this potato salad so delicious that it uses both dill pickles and pickle juice. You’re going to chop up 1/2 cup dill pickles (or even some more if you love pickles), and use pickle juice brine straight from the jar.
Dill pickles add a tangy and slightly sour flavor to the potato salad, which contrasts nicely with the natural sweetness of the potatoes and the creaminess of the mayo dressing.
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. Don’t love mayo? Try my No Mayo Potato Salad.
Here’s what you need to make it:
- yukon gold potatoes
- eggs (here’s how to make perfect hard boiled eggs)
- red onion
- dill pickles
- pickle juice
- garlic powder
- celery salt
- black pepper
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.
- Dressing adjustment: If you find that the potato salad has absorbed too much dressing and has become dry, you can add a bit more mayonnaise or other dressing just before serving to freshen it up.
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.
How long can potato salad sit out for?
The general rule of thumb is the “2-hour rule.” Potato salad should not be left at room temperature for more than 2 hours. If the ambient temperature is higher than 90°F, the time should be reduced to 1 hour. After this time has passed, the potato salad should be promptly refrigerated to keep it safe to eat.
Want to skip the hard-boiled eggs?
Some people don’t love hard boiled eggs, so I wanted to help if that’s you. Yes, you can skin the hard boiled eggs, just make sure to double the mayonnaise and use 1 1/2 cup instead of 3/4 cup.
Pin for later:
25 Minute Potato Salad using Yukon GoldsPrint
- 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
- 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!