Potato Salad
A creamy and delicious potato salad recipe that's perfect for picnics and family gatherings.
Ingredients
Main Ingredients
- 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes) Choose Yukon Gold for creamy texture.
- 2 cups mayonnaise Your favorite brand.
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard Or 1 part yellow + 1 part dijon.
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 pieces hard boiled eggs (peeled and chopped)
- 3 stalks celery (diced)
- 1/2 cup sweet onion (diced)
- 1 tablespoon fresh chopped dill
- Salt (and pepper)
Instructions
Preparation
- Cut the potatoes into quarters and place them in a large stockpot.
- Fill the pot with cold water until it is 1 inch over the top of the potatoes.
- Set the pot over high heat and bring to a boil.
- Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes until fork tender.
Mixing Dressing
- Meanwhile, mix mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste in a medium bowl. Stir until smooth.
Combining Ingredients
- Chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks.
- Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well.
- Stir in the eggs, celery, onions, and dill. Taste, then add salt and pepper as needed.
- Garnish with fresh dill and paprika.
Chilling
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two!
Notes
For a healthier version, use Greek yogurt instead of some mayonnaise. Adjust the seasoning as per taste; more mustard or vinegar can add a nice tang. Store the salad in an airtight container in the refrigerator for up to one week.