Description
A creamy, tangy American side dish with Yukon Gold potatoes, mayonnaise, pickles, and mustard. Steam-finished potatoes keep firm, while buttermilk and pickles add brightness. Perfect for barbecues and family meals.
Ingredients
3 pounds Yukon Gold potatoes (or Russet)
4 large hard-boiled eggs (separate yolks for dressing)
1 cup mayonnaise (full-fat preferred)
1/4 cup buttermilk (or regular milk)
2 tablespoons yellow mustard (or Dijon for spice)
2 medium dill pickles (or jalapeños/cucumbers)
2 ribs celery (or scallions)
1/4 cup red onion (or green onions)
1 teaspoon salt (plus more to taste)
Freshly ground black pepper
Instructions
Place unpeeled potatoes in a pot, add cold water and 1 tsp salt. Bring to a boil, then simmer 10-15 minutes until tender.
Drain water completely, cover the pot, and steam for 5-10 minutes. Cool slightly, then peel and dice into ½-inch cubes.
Separate 4 egg yolks from whites. Mash yolks with a fork, then stir in mayonnaise, buttermilk, mustard, 1 tbsp pickle juice, salt, and pepper to form a smooth dressing.
Combine diced potatoes, egg whites, celery, red onion, and pickles in a bowl. Pour dressing over and toss gently. Refrigerate for at least 2 hours before serving.
Notes
Use room-temperature eggs for easier separation.
Chilling the salad enhances flavor melding.
Add paprika or herbs like dill for extra depth.
Store in airtight containers for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Side Dishes
- Method: Stovetop & Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg