Classic Potato Salad

Name: Classic Potato Salad
Total time: 3 h 10 min
Ingredients: 3 pounds Yukon Gold Potatoes; 4 hard boiled eggs; 1 cup mayonnaise; 1/4 cup buttermilk; 2 Tablespoons yellow mustard (or half dijon); 2 dill pickles , minced + splash of pickle juice); salt and pepper; 2 ribs celery , chopped; 1/4 cup red onion , chopped

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Total: 190

Servings: 10

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Instructions

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Step 1

Boil and chop potatoes: Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes. Peel potatoes, if desired, and cut them into 1/2 inch chunks.

Step 2

Make Dressing: Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.

Step 3

Assemble: Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.