Ingredients
Scale
- 1½ lbs yukon gold potatoes
- 4 large eggs
- 1 teaspoon sea salt (divided)
- â…“ cup mayonnaise
- 1 tablespoon stone ground mustard
- 2 tablespoon pickle brine
- 1–2 teaspoon lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup dill pickles (chopped)
- 2 green onions
- ¼ cup fresh dill
- 2 tablespoon fresh chives
- 4 slices bacon (optional)
Instructions
- Place whole potatoes and 4 eggs in a pot of water with ½ teaspoon salt. Cook the eggs for 10-12 minutes, then transfer them to an ice bath to cool. Continue boiling the potatoes for another 3-5 minutes, or until fork-tender.
- Peel the potatoes, dice them, and spread them on a sheet pan to cool for 10 minutes, allowing steam and excess moisture to escape.
- Remove the egg yolks and add them to a large mixing bowl. Mix in the mayo, mustard, pickle brine, lemon juice, and lemon zest. Season with celery seed, paprika, black pepper, and remaining salt until smooth.
- Add chopped pickles, green onion, fresh dill, and fresh chives to the mixture, mixing gently. Carefully fold in the cooled potatoes and diced egg whites until everything is evenly coated.
- Garnish with additional chopped pickles, fresh dill, and crumbled bacon if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra crunch, consider adding more chopped pickles or celery.
Let the salad chill in the refrigerator for at least one hour before serving for optimal flavor.
Feel free to adjust the seasonings to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 165mg