Ingredients
Scale
- 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1 cup dill pickles, diced
- 4 hard-boiled eggs, chopped
- 1/2 cup red onion, finely diced
- 1/4 cup fresh dill, chopped
- 2 tablespoons chives, chopped
Instructions
- Cook the potatoes: Place cubed potatoes in a large pot and cover with cold salted water by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until fork-tender but still holding their shape. Drain thoroughly and let cool for 10 minutes.
- Make the dressing: In a small bowl, whisk together mayonnaise, pickle juice, Dijon mustard, apple cider vinegar, garlic powder, black pepper, and salt until smooth. Taste and adjust seasoning as needed.
- Combine ingredients: In a large mixing bowl, combine the cooled potatoes, diced pickles, chopped eggs, red onion, fresh dill, and chives.
- Dress the salad: Pour the dressing over the potato mixture and gently fold everything together until well coated. Be careful not to mash the potatoes.
- Chill and serve: Cover and refrigerate for at least 2 hours before serving. The salad tastes best when chilled overnight. Give it a gentle stir before serving and adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
