Ultimate Classic Potato Salad
A comforting and familiar classic potato salad featuring perfectly boiled Yukon Gold potatoes and a rich, tangy dressing made from mayonnaise and buttermilk.
Ingredients
Produce & Eggs
- 3 pounds Yukon Gold Potatoes Unpeeled or peeled based on preference
- 4 large hard boiled eggs Yolks and whites separated
- 2 ribs celery Finely chopped for crunch
- 1/4 cup red onion Finely chopped for a savory bite
Creamy Tangy Dressing
- 1 cup mayonnaise Full fat preferred for richness
- 1/4 cup buttermilk Adds wonderful tang to the dressing
- 2 Tablespoons yellow mustard Can substitute half Dijon mustard
- 2 whole dill pickles Finely chopped
- 1 splash pickle juice From the pickle jar
- To taste salt Essential for seasoning
- To taste black pepper Freshly cracked is best
Instructions
- Place your whole, unpeeled Yukon Gold potatoes into a large pot. Bring salted water to a rolling, steady boil, then lower the heat slightly to maintain a gentle simmer. Let them simmer for about 10 to 15 minutes total until a fork slides in with zero resistance.
- Carefully drain all the hot water from the pot. Place the lid securely back onto the warm pot and allow the potatoes to sit and steam for 5 to 10 minutes to dry out excess moisture. Cut the slightly cooled potatoes into uniform half-inch chunks and place into a large mixing bowl.
- Carefully slice open the hard-boiled eggs and separate the yellow yolks from the whites. Place the firm egg yolks into a separate medium bowl and set the egg whites aside.
- Use a heavy fork to thoroughly mash the egg yolks until they resemble fine, yellow, powdery crumbs.
- Add the mayonnaise, buttermilk, yellow mustard, finely chopped dill pickles, and a splash of pickle juice directly into the yolks. Sprinkle in desired salt and black pepper, then whisk vigorously until the dressing becomes completely smooth and luxurious.
- Pour your whisked dressing straight over the warm potato chunks. Gently fold the dressing into the potatoes using a spatula, being careful not to break the potato pieces.
- Roughly chop the reserved egg whites. Add them into the creamy potato mixture along with the freshly chopped celery and diced red onion. Fold these final ingredients in very gently.
- Cover the bowl tightly with plastic wrap or a fitted lid. Place the bowl into the refrigerator and let it chill for at least two solid hours before serving.
Notes
Make-ahead instructions: This recipe is absolutely perfect for making in advance (1-2 days early). Just be sure to keep it tightly covered in the refrigerator and give it a gentle stir right before serving. Leftovers can be stored in an airtight container in the fridge for up to 5 days.