Classic potato salad with pickles
If you haven’t tried a creamy potato salad with pickles, this is the time to indulge in this tasty summer salad that’s packed full of flavor.
Ingredients
- 2 lbs Potatoes (Yukon gold or any baby potatoes variety)
- 2 stalks celery (chopped)
- 4 large eggs (hard boiled)
- 1 Medium red onion (Diced)
- 2 tbsp rice vinegar
- 2 tbsp chives
- ½ tsp salt (adjust to taste)
- ½ tsp Black pepper
- ½ tsp Garlic powder
Potato salad dressing
- ¾ cup mayonnaise (substitute with miracle whip)
- ½ cup Greek yogurt (substitute with sour cream)
- 1 Tablespoon lemon juice
- 1 ½ medium dill pickle (finely chopped it should be about ½ cup)
Instructions
- Cook potatoes skin with till they are fork tender drain and cool.
- When potatoes are cool enough to handle, peel and cut into small cubes.
- Transfer potatoes to a bowl, add rice vinegar to the potatoes and stir to combine. Leave for about 5 minutes.
- Mix all ingredients for salad dressing in a bowl.
- Peel the boiled eggs and chop finely.
- In a bowl with potatoes, add the finely chopped boiled eggs, chopped red onion, celery, chives, salad dressing, as well as the salt and spices. Stir to combine.
- Place in the refrigerator to chill for 30 mins to 1 hour. Stir again before serving.
Notes
- Boil potatoes until they see fork tender.
- You can make extra dressing to add to leftovers.
- If you prefer, peel and cut the potatoes before boiling. If you cook with the skin like I did, try to buy organic potatoes and wash thoroughly.
Nutrition
Calories: 442kcalCarbohydrates: 30gProtein: 10gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 141mgSodium: 830mgPotassium: 802mgFiber: 4gSugar: 3gVitamin A: 342IUVitamin C: 33mgCalcium: 78mgIron: 2mg
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