Potato Salad

Ingredients

  • 2.5 lbs potatoes (Yukon gold or red)

  • 1 cup mayonnaise

  • 1/2 cup sweet pickle relish

  • 1 Tbsp dijon mustard

  • 1 Tbsp yellow mustard

  • 1/2 Tbsp apple cider vinegar

  • 1/2 Tbsp celery seeds

  • 1/4 tsp paprika

  • 3-4 hard boiled eggs, peeled and chopped

  • 2 celery stalks, diced

  • 1/4 cup sweet onion, diced

  • 1/2 Tbsp fresh chopped dill

  • salt

  • pepper

Make

  1. Cut potatoes into quarters and add to pot of cold water that completely covers potatoes with at least an inch of water over top
  2. Bring to boil and add 1 Tbsp salt, cook until fork tender (~15 min)
  3. Meanwhile, mix mayonnaise, relish, mustards, vinegar, celery seeds, paprika, 1/2 tsp salt, 1/4 tsp pepper and stir until smooth. Taste and adjust as necessary
  4. Add in eggs, celery, onions, and dill
  5. Once potatoes are very tender, drain off water and remove peels (if desired), then chop into 1/2 inch pieces
  6. Mix potato into the dressing until evenly coated. Adjust seasonings if necessary, and garnish with extra dill and paprika

TIME | 0.75 hours

YIELD | 8 servings

TAGS | American, Salad, Vegetables

NOTES |

  • Probably could use more mustard and cider vinegar

  • Easy to make the day before, and can keep refrigerated for about a week