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Classic Potato Salad

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 350
A creamy and flavorful potato salad perfect for picnics and gatherings, combining tender potatoes with a tangy dressing and chopped eggs.

Ingredients

Main

  • 3 pounds Yukon Gold Potatoes
  • 4 hard boiled eggs Eggs (separated into yolks and whites)
  • 1 cup Mayonnaise
  • 0.25 cup Buttermilk
  • 2 Tablespoons Yellow Mustard (or half dijon)
  • 2 dill pickles Pickles (finely chopped, splash of pickle juice)
  • to taste Salt and Pepper
  • 2 ribs Celery (chopped)
  • 0.25 cup Red Onion (chopped)

Instructions 

  • Boil potatoes in water until fork-tender, then drain and steam for 5-10 minutes. Peel and cut into chunks.
  • Separate egg yolks and mash with fork. Mix in mayonnaise, buttermilk, mustard, pickle juice, salt, and pepper.
  • Pour dressing over warm potatoes. Chop egg whites and add with celery, onion, and pickles. Stir well and refrigerate.

Notes

Chill for a few hours to let flavors meld.
Calories: 350kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Potato