Ingredients
Scale
- 2 lbs yellow potatoes, if potatoes range in size, cut the bigger ones for everything to cook evenly
- 1 celery rib finely diced
- 1/4 cup red onion finely diced
- 1/3 cup bread and butter pickles diced
- 1 tablespoon pickle juice from the pickle jar
- 2 green onions, just the green tops thinly sliced
- 3–4 tablespoons chives chopped
- 2 tablespoons sherry vinegar
- 2 teaspoons dijon mustard
- 2/3 cup mayo
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt plus more to taste
Instructions
- Cook the potatoes: Fill a large pot with cold water to cover the potatoes. Add salt generously and bring to a boil. Cook until the potatoes are tender enough for a knife to easily pierce them.
- Drain the potatoes: Carefully drain the hot water from the pot, then rinse the potatoes with cold water for a minute. Allow them to cool slightly before cutting them into larger bite-sized pieces.
- Mix the remaining ingredients: In a large mixing bowl, combine all dressing ingredients. Stir, then add the warm cut potatoes. Toss until evenly coated, taste, and adjust salt before serving immediately or refrigerating for later.
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 a creamier salad, add more mayo to taste.
Feel free to substitute any herbs or add some crispy bacon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg