Old-Fashioned Potato Salad Recipe
Prep Time:
2 hours, 5 minutes
Cook Time:
15 minutes
Servings:
10 Servings
Ingredients
  • 3 pounds Yukon Gold potatoes
  • 1 tablespoon + 1 ½ teaspoons kosher salt, divided
  • 1 ¼ cups mayonnaise
  • 2 tablespoons finely chopped dill pickles
  • 1 tablespoon dill pickle brine
  • 1 tablespoon mustard
  • ½ teaspoon freshly cracked black pepper
  • 2 celery ribs
  • 1 shallot
  • 4 large hard-boiled eggs
Directions
  1. Dice the potatoes into roughly 1-inch pieces (peel first if desired).
  2. Transfer the potatoes to a large pot, cover with cold water by at least 1 inch, and stir in 1 tablespoon salt.
  3. Bring to a boil, then continue to cook over medium heat until the potatoes are fork-tender, about 15 minutes.
  4. Drain the potatoes and transfer them to a baking sheet to cool completely, at least 30 minutes.
  5. In the meantime, to prepare the dressing, stir to combine the mayonnaise, pickles, brine, mustard, pepper, and remaining 1 ½ teaspoons salt.
  6. Thinly slice the celery and mince the shallot.
  7. Roughly chop the hard-boiled eggs.
  8. Transfer the celery, shallot, eggs, and cooled potatoes to a large bowl, and toss lightly to combine.
  9. Toss to coat the potato mixture with the dressing, reserving ¼ cup for mixing in right before serving.
  10. Cover and refrigerate for at least 1 hour.
  11. Toss in the remaining dressing and garnish with fresh dill before serving.