Ingredients
Scale
- 2 pounds yukon gold potatoes peeled and into 1 inch cubes
- 1 teaspoon kosher salt
- 8 large eggs
- 3/4 cup light mayonnaise
- 3 tablespoons dill pickle relish
- 2 tablespoons pickle juice
- 2 tablespoons yellow mustard
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- Place the cubed potatoes and 1 teaspoon of kosher salt in a large stock pot. Cover with water, ensuring the water is an inch above the potatoes. Bring to a boil and cook until fork-tender for about ten minutes. Drain and cool for ten minutes.
- In a small saucepan, cover the eggs with water and bring to a boil. Once boiling, turn off the heat and cover for ten minutes. Transfer the eggs to an ice water bowl for five minutes, then peel and separate the yolks in a bowl, chopping the whites.
- Mix mayonnaise, relish, pickle juice, mustard, salt, paprika, and black pepper with the egg yolks until smooth.
- In a large bowl, combine the potatoes, chopped egg whites, and theegg yolk dressing. Mix gently until well coated.
Notes
For a creamier salad, adjust the amount of mayonnaise to taste.
Ensure the potatoes are cooled properly to maintain their texture.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 482mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 186mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.