Classic Potato Salad

• servings: 10 servings
• active time: 10 minutes
• total time: 35 minutes

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 (, finely chopped, + splash of pickle juice)

salt and pepper

2 ribs celery (, chopped)

1/4 cup red onion (, chopped)

Directions

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.

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.

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.

Nutrition

• Calories: 298 kcal
• Total Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.04 g
• Cholesterol: 85 mg
• Sodium: 326 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 6 g