Description

A refreshing and classic potato salad recipe featuring tender Yukon Gold potatoes combined with a crunchy twist of fresh radishes and crisp Persian cucumbers. This salad is dressed in a creamy mixture of mayonnaise, stone ground mustard, and pickle juice, enhanced with fresh herbs and hard-boiled eggs for added texture and flavor. Perfect for picnics, barbecues, or as a flavorful side dish for any meal.

Ingredients

Scale

Potatoes & Vegetables

2 pounds Yukon Gold Potatoes (Cubed)
1 cup Persian Cucumbers (Diced)
1 cup Radishes (Thinly sliced)
1/2 cup Chives (Finely chopped)
1/2 cup Italian Parsley (Chopped)

Eggs

4 large Hard Boiled Eggs (Chopped)

Dressing

1 cup Mayonnaise
2 tablespoons Olive Oil (Optional)
2 tablespoons Stone Ground Mustard
2 tablespoons Pickle Juice
1 teaspoon Salt (Adjust to taste)
1 teaspoon Pepper (Adjust to taste)

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Instructions

Prepare the Potatoes: Boil the cubed Yukon Gold potatoes in salted water for about 10 minutes until they become fork-tender but not mushy. Drain the potatoes and let them cool slightly before using.
Make the Dressing: In a large mixing bowl, combine the mayonnaise, olive oil (if using), stone ground mustard, pickle juice, salt, and pepper. Stir the mixture until the dressing is smooth and fully blended.
Combine Ingredients: Gently fold the cooled potatoes into the dressing. Add the chopped hard-boiled eggs, finely chopped chives, chopped Italian parsley, diced Persian cucumbers, and thinly sliced radishes. Mix everything together until all ingredients are well coated with the dressing.
Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour. This resting period helps the flavors meld and improves the texture of the salad.
Garnish and Serve: Before serving, optionally garnish the potato salad with extra chopped chives or a sprinkle of paprika to add color and flavor enhancement.

Notes

Ensure the potatoes are cooled before mixing to prevent the dressing from becoming too runny.
Stone ground mustard adds a nice tang and texture; feel free to adjust the amount to suit your taste.
Pickle juice enhances the salad with subtle acidity and brightness.
Chilling the salad for at least an hour significantly improves the flavors.
For a lighter version, reduce the mayonnaise or substitute with a Greek yogurt alternative.