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Classic Summer Potato Salad

This is the perfect recipe for potato salad. My husband detests the 'gloppiness' of most potato salad--this is just creamy perfection with a wonderful combination of seasonings and herbs which don't overpower the lovely potato taste.
Course Game Day, Salad, Side Dish
Cuisine American
Keyword Potatoes
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 4 hours
Servings 8

Ingredients

  • pounds Yukon Gold potatoes
  • 1 cup good mayonnaise
  • ½ cup sweet pickle relish or diced sweet pickles
  • ½-1 tbsp yellow mustard
  • ½-1 tbsp grainy Dijon mustard
  • 1 tbsp apple cider vinegar
  • ½ tbsp celery seeds
  • ½ tsp paprika I like to use smoked paprika
  • 2-3 large hard-boiled eggs, peeled and chopped I chop one and garnish the top with 2 sliced
  • 2 stalks celery diced
  • ½ cup red onion diced
  • ½ tbsp fresh chopped dill
  • kosher salt and black pepper to taste
  • black olives and capers for garnish optional

Instructions

  • Cut the potatoes into quarters and place in a large stockpot filled with cold water. Set the pot over high heat, bring to boil, add ½ tablespoon of salt and cook until potatoes are fork tender, about 13 minutes.

Dressing

  • Mix together mayonnaise, sweet pickle relish, mustards, apple cider vinegar, celery seeds, paprika, ½ teaspoon salt, freshly ground black pepper to taste. Stir until well combined and smooth. Add chopped egg, celery, onions and dill.
  • Once the potatoes are fork tender, drain off all the water, remove peels and chop them into ½-inch chunks.
    Place the chopped potatoes into a large bowl and GENTLY mix in the dressing. Stir in the chopped egg, celery onions and dill. Taste and correct seasoning with salt/pepper/mustard if needed.
    Garnish with remaining eggs, black olives, capers and a fresh sprig of dill.
    Cover and place in refrigerator for a minimum of 4 hours to chill completely.