Potato Salad with Mustard and Pickles for Cookouts
A tangy, creamy potato salad with plenty of crunch from dill pickles and celery, plus a mustard-forward dressing that stands up well to grilled meats.
Equipment
- Large pot
- Small pot
- Colander
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- Knife
- Cutting board
Ingredients
For the potatoes and mix-ins
- 900 g waxy or all-purpose potatoes (Yukon Gold or red potatoes) scrubbed
- 1 tsp fine salt for the cooking water
- 3 large hard-boiled eggs cooled and peeled (optional)
- 90 g dill pickles finely diced (about 3–4 small dill pickles)
- 30 ml dill pickle brine from the jar
- 60 g celery finely diced (about 2 small ribs)
- 40 g red or yellow onion finely diced
- 2 green onions thinly sliced (optional)
For the creamy mustard dressing
- 160 g mayonnaise
- 60 g sour cream or plain Greek yogurt
- 30 ml yellow mustard
- 10 ml Dijon mustard
- 15 ml apple cider vinegar or white wine vinegar
- 5 ml dill pickle brine additional, plus more to taste
- 3 g fine salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp celery seed optional
- 1/4 tsp smoked or sweet paprika plus more for garnish (optional)
- 2 tbsp fresh dill or parsley chopped (optional)
Instructions
- Boil the potatoes: Cut the potatoes into bite-size chunks (about 2–3 cm / 1 inch). Place in a large pot, cover with cold water by about 2.5 cm / 1 inch, and stir in 1 tsp fine salt. Bring to a gentle boil over medium-high heat.
- Cook just until tender: Lower heat to maintain a steady simmer and cook 10–15 minutes, until a knife slides in with a little resistance and the edges are not falling apart.
- Drain and steam-dry: Drain potatoes in a colander, return to the warm pot off the heat, and let sit uncovered 5 minutes to steam off excess moisture.
- Splash with pickle brine while warm: Drizzle 30 ml / 2 tbsp pickle brine over the warm potatoes and gently toss. Let cool to slightly warm or room temperature before adding the creamy dressing.
- Cook the eggs (if not already done): Place eggs in a small pot, cover with cold water, and bring to a boil. Once boiling, cover and reduce to a gentle simmer for 9–10 minutes. Cool in an ice bath or cold water, then peel and chop.
- Prep the mix-ins: Finely dice the dill pickles, celery, and onion. Slice the green onions if using.
- Whisk the dressing: In a medium bowl, whisk together mayonnaise, sour cream/Greek yogurt, yellow mustard, Dijon, vinegar, 5 ml / 1 tsp pickle brine, salt, pepper, celery seed (if using), and 1/4 tsp paprika. Taste and adjust with more brine, salt, or mustard as needed.
- Combine potatoes and dressing: Put cooled potatoes in a large bowl. Add about two-thirds of the dressing and gently fold to coat without mashing. Add more dressing as needed for a creamy (not soupy) consistency.
- Fold in pickles, celery, onion, and eggs: Add diced pickles, celery, onion, green onions, and chopped eggs. Fold gently until evenly distributed. Taste and adjust seasoning with salt, pepper, or pickle brine.
- Chill to let flavors develop: Cover and refrigerate at least 1–2 hours (or up to 24 hours) to thicken slightly and deepen flavor.
- Finish and serve: Stir gently, adding reserved dressing if needed. Garnish with extra paprika and chopped dill or parsley if using.
Nutrition
Calories: 420kcalCarbohydrates: 43gProtein: 9gFat: 24gSaturated Fat: 5gCholesterol: 145mgSodium: 780mgPotassium: 980mgFiber: 4gSugar: 4gVitamin A: 220IUVitamin C: 18mgCalcium: 90mgIron: 2.2mg
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