Classic Potato Salad - Tastes Better From Scratch (2024)

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For the salad

• ▢ 3 pounds Yukon Gold Potatoes
• ▢ 4 hard boiled eggs
• ▢ 1 cup mayonnaise
• ▢ 1/4 cup buttermilk
• ▢ 2 Tablespoons yellow mustard (or half dijon)
• ▢ 2 dill pickles , finely chopped, + splash of pickle juice
• ▢ salt and pepper
• ▢ 2 ribs celery , chopped
• ▢ 1/4 cup red onion , chopped

• Boil and Chop Potatoes: Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil,then lower the heat and simmer for 10 to 15 minutes, until the potatoes are forktender. Drain the water completely from the pot and then cover the pot with a lid to allow thepotatoes to steam for 5-10 minutes. Peel potatoes, if desired, and cut them into ½ inch chunks.

• Make Dressing: Separate egg yolks from the whites of the hard boiled eggs and place theyolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk,mustard, a splash of pickle juice, and salt and pepper, to taste.

• Assemble: Pour the dressing over the warm potatoes. Chop the egg whites and add them to thepotatoes along with the celery, onion, and pickles. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

Make Ahead Instructions: potato salad can be made 1-2 days ahead of time. It tastes best if refrigerated for at least a few hours before serving. Store leftover potato salad in the fridge for up to 5 days.