Ingredients
Potatoes and Eggs
- 2 pounds russet potatoes, peeled and cut into 1 1/2 inch cubes
- 2 hard boiled eggs, peeled and diced into small cubes
Dressing and Flavorings
- 3/4 to 1 cup mayonnaise (adjust to desired texture)
- 1 tablespoon yellow mustard
- 1/2 to 1 cup pickle juice (start with 1/2 cup, add more for stronger flavor)
- 1/2 to 1 cup diced pickles
- 1/2 cup diced onions
- 1/4 cup diced celery
- 4-5 fresh sprigs of dill (about 1/2 to 1 teaspoon dried dill if using dried)
- 1 to 2 tablespoons sugar or sweetener (optional, omit for tangier salad)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the potatoes: Place the peeled and cubed potatoes in a pot or deep skillet and cover completely with cold water.
- Boil and simmer: Bring the water to a boil, then reduce heat to a simmer, leaving the pot uncovered. Cook the potatoes for 10-15 minutes, checking at 5 minutes by piercing with a fork to avoid overcooking. The potatoes should be tender but not mushy.
- Drain and cool: Drain the hot water and rinse the potatoes with cold water to stop the cooking process and prevent them from becoming mushy.
- Prepare the dressing: In a mixing bowl, combine mayonnaise, yellow mustard, pickle juice, diced pickles, diced hard-boiled eggs, onions, sugar or sweetener if using, fresh dill, garlic powder, and season with salt and pepper. Taste and adjust the seasoning and pickle juice to your preference.
- Combine potatoes and dressing: Add the cooled potatoes to the dressing mixture and gently stir to coat all pieces evenly.
- Chill and serve: Refrigerate the potato salad for at least 30 minutes to allow flavors to meld and the pickle juice to infuse the potatoes. Before serving, drain any excess liquid using a strainer to maintain a thick and creamy texture.
Notes
- Use russet potatoes for the best texture, but Yukon Golds also work well.
- Adjust the mayonnaise and pickle juice to find your ideal creamy and tangy balance.
- Chilling the salad enhances the flavor and helps the potatoes absorb the pickle juice.
- For a thicker consistency, strain the salad before serving to remove excess liquid.
- Sweetener is optional and can be omitted if you prefer a more tangy flavor.
- Fresh dill provides a brighter flavor than dried, but dried dill works in a pinch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
