Secret Weapon Potato Salad
Elevate your summer barbecue or picnic with this irresistibly creamy and tangy Secret Weapon Potato Salad! Featuring tender Yukon Gold potatoes as the base, this recipe strikes the perfect balance of flavors with a silky dressing made from mayonnaise, sour cream, yellow mustard, and a surprising twist—dill pickle juice for an extra zesty kick. Fresh celery, red onion, hard-boiled eggs, and aromatic dill add delightful texture and fresh flavors to every bite, while a sprinkle of paprika provides a pop of color. This make-ahead side dish is quick and easy to prepare, with a prep time of just 20 minutes and a chill period that allows the bold flavors to meld beautifully. Ideal for potlucks, cookouts, or family dinners, this crowd-pleasing potato salad is destined to become your go-to recipe for any gathering.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Yellow mustard
- 1 tablespoon Apple cider vinegar
- 3 tablespoons Dill pickle juice (secret weapon ingredient)
- 2 stalks Celery stalks, diced
- 0.25 cup Red onion, finely chopped
- 3 eggs Hard-boiled eggs, chopped
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (for garnish)
Instructions
In a large pot, place the Yukon Gold potatoes and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
While the potatoes cook, prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, dill pickle juice, salt, and black pepper until smooth and well combined.
Peel the boiled potatoes (if desired) and cut them into bite-sized cubes. Add the cubed potatoes to the mixing bowl with the dressing.
Gently fold in the chopped celery, red onion, hard-boiled eggs, and fresh dill. Mix carefully to ensure the dressing coats all the ingredients evenly without mashing the potatoes.
Taste the salad and adjust seasoning, if necessary, by adding more salt, pepper, or pickle juice as desired.
Transfer the potato salad to a serving dish and sprinkle paprika over the top for garnish.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 4175 mg | 182% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 21.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 431 mg | 33% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4420 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
