This classic potato salad has chopped egg and diced dill pickles and is perfect for BBQs and summer pot luck dinners. The diced dill pickles add a nice crunch and burst of taste, and I find this salad even tastes better the next day as the flavours have had a chance to blend.
I like to use white new potatoes as they have almost a waxy consistency and they tend to keep their shape without the salad going too mushy. Part of that is also not overcooking the potatoes. I cook the potatoes at least a couple hours ahead of prep and put them in the fridge so they are easier to cut into nice even cubes.
I don’t like the salad to be too overly drenched in mayonnaise but you can adjust quantities if you prefer it to be a little creamier. I like to make this a day before serving and leftovers should keep for about 3 to 4 days in the fridge.
Potato Salad with Egg and Dill
- 8 medium-sized white potatoes boiled Cool in the fridge for at least a few hours.
- 3 hard-boiled eggs
- 2 stalks celery finely chopped
- 2 stalks finely chopped green onion
- 3 dill pickles finely chopped
- 2 tbsp freshly chopped parsley
- 1/2 cup mayonnaise
- 1 tbsp mustard
- 1 tbsp apple cider vinegar
- 2 or 3 tbsp dill pickle brine from jar
- ground fresh pepper and salt to taste
- Carefully remove the skin from each of the cooled potatoes. Section each potato to cut into evenly sized cubes. Add potatoes to a large bowl.
- Add chopped celery, onion, parsley, egg and pickles into bowl with potatoes. Stir gently to mix ingredients. Season with salt and pepper to taste and remix with spoon.
- In a separate dish mix together mayonnaise, mustard, vinegar and pickle brine until well blended. Pour over potato mixture and stir until well covered with mayonnaise mixture. Cover and refrigerate for at least a couple of hours to let the flavours set.