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.
Servings 8
Ingredients
- 2½ 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.