Classic Potato Salad
A timeless classic, this potato salad features creamy dressing, crisp vegetables, and perfectly cooked potatoes. It's the perfect side dish for any occasion!
Ingredients
Salad Ingredients
- 3 pounds Yukon gold potatoes
- 2 tablespoons finely chopped fresh chives (plus more for garnish)
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves (plus more for garnish)
- 0.75 cup diced Persian cucumbers
- 0.75 cup diced pickles ((sweet or dill))
- 4 hard boiled eggs (roughly chopped)
- 5 to 6 radishes (thinly sliced, plus more for garnish)
Dressing
- 0.5 cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon stone-ground mustard
- 0.25 cup pickle brine
- 0.5 teaspoon kosher salt
- Freshly cracked black pepper
Instructions
- Boil potatoes until fork-tender, about 10 minutes. Drain and cool.
- Whisk together mayonnaise, olive oil, mustard, pickle brine, salt, and pepper.
- Combine cooled potatoes, chives, parsley, cucumbers, pickles, eggs, and radishes. Toss with dressing.
- Garnish with extra chives, parsley, and radishes before serving.
Notes
For a tangier flavor, add a splash of vinegar to the dressing.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 8g | Fat: 24g | Sodium: 400mg