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 minutesminutes
Cook Time 20 minutesminutes
Chill Time 4 hourshours
Servings 8
Ingredients
2½poundsYukon Gold potatoes
1cupgood mayonnaise
½cupsweet pickle relishor diced sweet pickles
½-1tbspyellow mustard
½-1tbspgrainy Dijon mustard
1tbspapple cider vinegar
½tbspcelery seeds
½tsppaprikaI like to use smoked paprika
2-3largehard-boiled eggs, peeled and choppedI chop one and garnish the top with 2 sliced
2stalkscelerydiced
½cupred oniondiced
½tbspfresh chopped dill
kosher salt and black pepperto taste
black olives and capers for garnishoptional
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.