Name: Craig’s Famous Potato Salad
Prep time: 25 min
Cook time: 10 min
Ingredients: 2 pounds Yukon Gold potatoes (or other waxy variety); ⅓ cup cider vinegar; ¼ cup sweet pickle juice (from jarred sweet gherkins); ½ teaspoon salt; ¼ teaspoon black pepper; ¾ cup sweet gherkins (reserve juice); ¾ cup red onion; ¾ cup celery; ½ bunch dill; 1/2 cup mayonnaise

This is a fairly straightforward potato salad recipe. You’ll note the absence of boiled eggs, which many recipes include; we prefer it without eggs, but you are more than welcome to hard boil a couple eggs, cut into small cubes, to add to the mixture. The important thing in the recipe is getting the aromas right when adding the vinegar and pickle juice. The same goes for the other ingredients: Add more to taste. Feel free to double or even quadruple the recipe when serving a crowd.

Craig’s Famous Potato Salad

5 from 1 vote

Craig's Famous Potato Salad is a flavorful, no-egg twist on the classic side dish, made with Yukon Gold potatoes, sweet gherkins, and fresh dill. A tangy blend of cider vinegar and pickle juice gives this chilled salad its signature punch—ideal for picnics and gatherings.

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Prep Time:25

Cook Time:10

Cooling time:30

Course: Side Dish

Cuisine: American

Keyword: Pickles, Potatoes

Servings: Servings

Calories: 207kcal

Author: Annie Addis

Ingredients

For the Potatoes

2 pounds Yukon Gold potatoes, or other waxy variety
⅓ cup cider vinegar
¼ cup sweet pickle juice, from jarred sweet gherkins
½ teaspoon salt
¼ teaspoon black pepper

For the Add-Ins

¾ cup sweet gherkins, reserve juice
¾ cup red onion
¾ cup celery
½ bunch dill
½ cup mayonnaise

Instructions

Dice the sweet gherkins, red onion and celery, about ⅛–¼ inch each. Set aside in a bowl.
Mince the fresh dill to yield about 2 tablespoons, reserving a few sprigs for garnish.
Bring a large pot of salted water to a boil. Leaving the potatoes unpeeled, cube into bite-size pieces, about ½–¾ inch each. Cook the potatoes in the boiling water until tender but not mushy, about 7 minutes.
To test for doneness, remove a cube, place it on a cutting board, and press gently with the spoon—it should collapse without resistance but hold its shape.
Drain the potatoes (do not rinse) and transfer to a large bowl.
While still hot, sprinkle with salt and pepper. Then gradually add the cider vinegar and pickle juice, tossing gently. You should have a great aroma of vinegar and pickle juice wafting off the hot potatoes.
Add until the mixture becomes quite aromatic and the potatoes stop absorbing the liquid.If it feels too wet, briefly return the mixture to the pot over low heat until the liquid is absorbed.
Add the gherkins, onion, celery and dill. Toss gently and allow the salad to cool to room temperature or refrigerate until completely chilled.
Once cool, stir in the mayonnaise. Taste and adjust seasonings as needed. Garnish with reserved dill sprigs before serving.