Creamy Potato Salad with Pickles & Eggs

Ingredients

• 800 gramspotatoes, preferably red, firm potatoes, ideal for salads
• 100 gramsDROGA pickles
• 3hard-boiled eggs
• 1 smallwhite onion
• 2 tbspsour cream
• 1 tspmild mustard
• 2 tbspolive oil
• A pinchsalt and pepper
• 1 tbsppickle brine, from the jar
• 2 tbspfresh herbs, chives and dill

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in their skins until tender, about 25–30 minutes depending on their size. Check with a fork, then leave them to cool, peel them and cut them into chunks.

2. 2

   Cook the eggs

   Boil the eggs for about 9–10 minutes. Cool, peel and chop them.

3. 3

   Prepare the vegetables

   Slice the onion thinly. Drain the pickles and cut them into slices, then finely chop the chives and dill.

4. 4

   Combine the salad

   Put the chopped potatoes, onion, pickles, eggs and fresh herbs in a large bowl.

5. 5

   Whisk the dressing

   In a small bowl, whisk together the sour cream, mustard, olive oil, salt, pepper and 1 tbsp of pickle brine. Taste and adjust the seasoning. If the dressing is too thick, thin it with 1–2 tablespoons of water.

6. 6

   Dress the salad

   Pour the dressing over the salad and gently mix until everything is coated. Taste again and add seasoning if needed.

7. 7

   Rest before serving

   Serve straight away, or chill for at least 1 hour so the flavours can meld.

What is potato salad?

Potato salad is a familiar American side dish, often served alongside summer meals. This version brings together potatoes, eggs and pickles with a creamy, tangy dressing.

Firm red potatoes help the chunks hold their shape when mixed. Pickle brine, mustard and fresh herbs give the rich dressing a bright, savoury edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 10g protein, 45g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while the eggs contribute protein and the sour cream and olive oil contribute much of the fat. Serve a portion alongside a generous helping of non-starchy vegetables and a protein-rich main to round out the plate.

Choose potatoes that hold their shape

Firm potatoes: Red potatoes are a good fit for a salad because they stay in distinct chunks after boiling and mixing.

Even pieces: Cut the cooked potatoes into fairly similar-sized chunks so the dressing coats them without needing vigorous stirring.

Cook the potatoes and eggs

Potatoes: Boil them in their skins for about 25–30 minutes, adjusting for size. A fork should slide into the centre of a potato when it is tender.

Eggs: Boil for about 9–10 minutes, then cool before peeling and chopping. Cooling the ingredients before combining helps keep the salad from becoming warm and soft.

Balance the creamy dressing

Tangy notes: Sour cream brings creaminess, while mustard and pickle brine add acidity and savoury flavour. Taste the dressing before adding it to the bowl, then adjust the seasoning as needed.

Consistency: The dressing should be easy to pour and mix through the salad. If it feels too thick, loosen it with 1–2 tablespoons of water.

Mix gently for good texture

Gentle mixing: Fold the dressing through the potatoes, eggs, onion, pickles and herbs until coated. Stirring too firmly can break up the potatoes and eggs.

Fresh herbs: Chives and dill add a fragrant, fresh note. Chop them finely so they are spread through the salad rather than gathering in a few bites.

Give the flavours time

Resting: The salad can be served immediately, but chilling it for at least 1 hour gives the dressing time to mingle with the other ingredients.

Serving: It works well as a side for summer meals and can be prepared ahead, making it useful when you want one less dish to finish just before eating.

Recipe notes & tips

• Choose potatoes of a similar size so they cook at roughly the same rate.
• Start checking the potatoes with a fork at around 25 minutes, as smaller ones may be ready sooner.
• Let the potatoes cool before peeling and cutting them into chunks.
• Taste the dressing before pouring it over the salad so you can adjust the seasoning.
• Fold the dressing through gently to help the potato chunks keep their shape.
• Chill the finished salad for at least 1 hour if you have time.

Variations

• More herbs: Add extra chives or dill for a greener, more aromatic salad.
• Extra tang: Add a little more pickle brine to the dressing, tasting as you go.
• Coarser texture: Cut the pickles into larger pieces for more crunch in each bite.
• Milder onion: Slice the onion very finely so its flavour is less prominent.
• Mustard change: Use a different mild mustard while keeping the same amount.

Common mistakes to avoid

• Overcooking the potatoes: Check them with a fork and stop boiling once they are tender.
• Mixing while hot: Let the potatoes cool before combining them with the other ingredients.
• Mashing the potatoes: Fold the dressing in gently rather than stirring vigorously.
• Making the dressing too thick: Thin it with 1–2 tablespoons of water if needed.
• Skipping the taste check: Taste the dressing and the finished salad, then adjust the seasoning if needed.

How to store

Store the salad covered in the fridge and serve it chilled. For best quality, eat it within 3–4 days; stir gently before serving if the dressing has settled.

Frequently asked questions