Classic Potato Salad Recipe
This Classic Potato Salad combines tender Yukon gold potatoes with a creamy, tangy dressing made from mayonnaise, mustard, and pickle brine. Enhanced with fresh herbs, crunchy radishes, diced cucumbers, and chopped eggs, this salad is a perfect, refreshing side dish ideal for picnics, barbecues, or casual meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes
- 3 pounds Yukon gold potatoes
Fresh Herbs and Vegetables
- 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 Ingredients
- 4 hard boiled eggs, roughly chopped
- 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 potatoes thoroughly. Leaving the skins on, cut the potatoes into 1½-inch pieces. Add them to the boiling water and cook until they can be pierced easily with a fork, about 10 minutes. Drain the potatoes and run them under cold water to stop the cooking process. Allow 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 the mixture is smooth and well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooled potatoes with chopped fresh chives, flat-leaf parsley, diced Persian cucumbers, diced pickles, roughly chopped hard boiled eggs, and thinly sliced radishes. Pour the prepared dressing over the salad ingredients.
- Toss the Salad: Gently toss the salad with a large spoon until the potatoes and vegetables are evenly coated with the dressing, being careful not to mash the potatoes.
- Serve and Garnish: Transfer the potato salad to a serving dish and garnish generously with extra chopped chives, parsley, and radish slices before serving. Enjoy chilled or at room temperature.
Notes
- Leaving the potato skins on adds texture and nutrients to the salad.
- Use cold water immediately after boiling to prevent overcooking and maintain potato texture.
- Adjust the amount of pickle brine and mustard to taste for preferred tanginess.
- This salad can be made a few hours ahead and refrigerated to let flavors meld.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Find it online: https://marthatasty.com/classic-potato-salad-recipe/
