Description
A quick, balanced side dish with creamy mayo, briny dill pickles, and tender potatoes. Perfect for picnics or barbecues, this easy American recipe is ready in 25 minutes with no pork or alcohol.
Ingredients
2 lbs (900g) potatoes (Yukon Gold or Red)
4 large hard-boiled eggs, cooled, peeled, and chopped
1 cup dill pickles, chopped (brine-packed)
1/2 cup mayonnaise (full-fat)
1 tbsp mustard
1 tbsp vinegar
1 tsp salt (coarse)
Black pepper, freshly ground
Instructions
Peel and dice potatoes into 1-inch cubes
Boil in salted water (1 tbsp salt/gallon) until tender (10 minutes)
Drain thoroughly and cool to room temperature
Boil eggs for 9 minutes, submerge in ice water, peel, and chop
Rinse and dice pickles into 3/8-inch cubes
Combine potatoes, eggs, and pickles in a large bowl
Add mayonnaise, mustard, vinegar, salt, and pepper; gently fold
Let rest 5 minutes before serving
Notes
Temper eggs by mixing raw sauce with yolks first for smoother texture
Use coarse sea salt to avoid over-salting
Chill 30 minutes for sharper flavor
Substitute Greek yogurt for lower-fat option
Avoid overcooking potatoes to prevent gummy texture
Do not freeze salad to preserve mayo emulsification
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg