Classic Potato Salad Recipe
A classic and refreshing potato salad featuring tender Yukon gold potatoes tossed with a creamy dressing, fresh herbs, crunchy cucumbers and radishes, tangy pickles, and chopped hard-boiled eggs. Perfect as a side dish for summer barbecues, picnics, or family meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Potatoes
- 3 pounds Yukon gold potatoes
Vegetables and Herbs
- 2 tablespoons finely chopped fresh chives, plus more for garnish
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus more for garnish
- ¾ cup diced Persian cucumbers
- ¾ cup diced pickles (sweet or dill)
- 5 to 6 radishes, thinly sliced, plus more for garnish
Other
- 4 hard boiled eggs, roughly chopped
Dressing
- ½ cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon stone-ground mustard
- ¼ cup pickle brine
- ½ teaspoon kosher salt
- Freshly cracked black pepper, to taste
Instructions
- Cook the potatoes: Bring a large pot of salted water to a rapid boil over high heat. Scrub and clean the Yukon gold potatoes thoroughly. Leaving the skin on, cut potatoes into 1½-inch pieces. Add the potatoes to the boiling water and cook until they are tender enough to be pierced easily with a fork, about 10 minutes. Drain the potatoes and immediately rinse under cold water to halt the cooking process. Allow the potatoes to cool completely.
- Make the dressing: In a small bowl, whisk together the mayonnaise, extra-virgin olive oil, stone-ground mustard, pickle brine, kosher salt, and freshly cracked black pepper until smooth and well combined.
- Assemble the salad: In a large bowl, combine the cooled potatoes, finely chopped chives, flat-leaf parsley, diced Persian cucumbers, diced pickles, chopped hard boiled eggs, and thinly sliced radishes. Pour the prepared dressing over the salad ingredients and gently toss with a large spoon to evenly coat the potatoes and thoroughly mix everything.
- Serve: Transfer the potato salad to a serving dish and garnish with extra chives, parsley, and radish slices for a fresh and colorful presentation. Serve chilled or at room temperature.
Notes
- Use Yukon gold potatoes for a creamy texture with the skin on to add extra nutrients and flavor.
- Pickle brine in the dressing adds a subtle tang and depth of flavor; adjust quantity to taste.
- Be gentle when tossing the salad to avoid breaking up the potatoes.
- Can be made a few hours ahead and refrigerated; allow to come to room temperature before serving for best flavor.
- Radishes and fresh herbs add crunch and freshness; feel free to adjust quantities or omit garnishes if unavailable.
Find it online: https://justsosavory.com/classic-potato-salad-recipe/
