Best Potato Salad
Classic potato salad featuring creamy mayonnaise, tangy mustard, and fresh dill, enhanced with hard boiled eggs, celery, and onions for a flavorful and satisfying side dish.
Equipment
- 1 large stockpot for boiling potatoes
- 1 medium bowl for mixing dressing
- 1 large bowl for combining salad ingredients
Ingredients
- 5 pounds Yukon Gold or Klondike Goldust potatoes
- 2 cups mayonnaise
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard or equal parts yellow and Dijon
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard boiled eggs peeled and chopped
- 3 celery stalks diced
- 1/2 cup sweet onion diced
- 1 tablespoon fresh chopped dill
- Salt and pepper to taste
Instructions
- Cut potatoes into quarters and place in a large stockpot filled with cold water 1 inch above potatoes.
- Bring water to a boil over high heat, add 1 tablespoon salt, and cook potatoes for 13-15 minutes until fork tender.
- Meanwhile, mix mayonnaise, sweet pickle relish with juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper in a medium bowl until smooth.
- Chop hard boiled eggs, celery, onion, and dill.
- Drain potatoes, remove any loose skins, and chop into 1/2-inch chunks; soft and crumbly is acceptable.
- Place potatoes in a large bowl and gently toss with dressing to coat evenly.
- Fold in chopped eggs, celery, onions, and fresh dill.
- Adjust salt and pepper to taste, garnish with fresh dill and paprika.
- Cover and refrigerate for at least 4 hours; flavors improve if made a day ahead.
- Store in an airtight container in the refrigerator for up to one week.
Notes
- Use Russet potatoes if golden varieties are unavailable.
- Best flavor achieved when made a day ahead.
- Keep refrigerated in an airtight container for up to one week.