Print

Classic July 4th Potato Salad Recipe Easy Creamy Tangy Dressing

classic july 4th potato salad - featured image
Print Recipe

A creamy, tangy potato salad featuring a secret ingredient—pickle juice—that adds a perfect zing. This classic American picnic side is quick to prepare and a crowd-pleaser for summer gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 celery stalks, finely chopped
  • 1/2 cup red onion, finely diced
  • 3 large eggs, hard-boiled and chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 1 cup mayonnaise
  • 1/4 cup dill pickle juice
  • 1 tablespoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are just tender but not falling apart. Drain and set aside to cool slightly.
  2. While potatoes cook, place eggs in a medium saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then transfer eggs to cold water to stop cooking. Peel and chop once cooled.
  3. In a bowl, whisk together mayonnaise, dill pickle juice, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.
  4. In a large bowl, gently fold together the warm potatoes, chopped celery, red onion, hard-boiled eggs, and fresh dill. Pour the dressing over the mixture and carefully mix to coat everything evenly.
  5. Cover the potato salad and refrigerate for at least 1 hour before serving. Stir gently before plating.

Notes

Start potatoes in cold water to ensure even cooking and avoid mushy edges. Be gentle when folding the salad to keep potatoes intact. Chill for at least 1 hour to allow flavors to meld. Add a splash of milk or more pickle juice if salad is too thick after chilling. Sprinkle paprika on top before serving for color and subtle smoky flavor. Substitute Greek yogurt for mayonnaise for a lighter version. Use vegan mayonnaise and omit eggs for a vegan adaptation.

Nutrition

Keywords: potato salad, July 4th, picnic, creamy dressing, tangy, pickle juice, summer side dish, easy potato salad

Find it online: https://daintydine.com/classic-july-4th-potato-salad-recipe-easy-creamy-tangy-dressing/