Ingredients
Equipment
Method
Directions:
- Begin by washing and peeling the Yukon Gold potatoes. Dice them into uniform pieces, about 1-inch cubes, ensuring they cook evenly. Place the diced potatoes into a large pot and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat.
- Once the water reaches a rolling boil, reduce the heat to medium and let the potatoes cook for about 10-15 minutes, or until they are fork-tender. Be careful not to overcook them; you want them to hold their shape when mixed.
- While the potatoes are boiling, place the eggs in a separate small pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 12-14 minutes. Afterward, transfer them to a bowl of ice water to cool.
- Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes. This step is crucial for preventing the salad from becoming mushy.
- While the potatoes are cooling, chop the dill pickles, celery, red onion, and hard-boiled eggs. Aim for small, even pieces to ensure they distribute evenly throughout the salad.
- In a large mixing bowl, combine the mayo, white vinegar, pickle juice, Dijon mustard, Worcestershire sauce (if using), celery salt, and pepper. Whisk until smooth and well combined.
- Once the potatoes have cooled, gently fold them into the mixing bowl with the dressing. Add the chopped celery, red onion, dill pickles, and eggs. Use a spatula to mix everything together without mashing the potatoes.
- Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least an hour to allow the flavors to meld. Just before serving, sprinkle with paprika and garnish with fresh parsley for a burst of color.
Notes
- Feel free to customize with your favorite herbs like dill or chives.
- For a spicy kick, add diced jalapeños or hot sauce.
- Make it vegan by substituting mayo with a plant-based alternative and using tofu or chickpeas instead of eggs.