Classic Potato Salad

A classic combination of potatoes, hard-boiled eggs and crunchy celery are tossed together in a creamy dressing. It’s the unofficial start of summer, which means it’s potato salad season! I mean, when isn’t it potato salad season, really? While I make several versions of this American favorite, there’s nothing like a Classic Potato Salad. This is the kind of stuff you find in your grocery store deli section … but better. It’s the style you might have learned to make from your grandma. This is the type of recipe that’s passed down from generation to generation. And people tend to have strong feelings about them. My version uses dill relish to give it that extra tangy bite, which I think is essential to help balance the heftiness of this tater salad.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 12 servings

Calories: 299 kcal per serving

Ingredients

4 pounds - Yukon gold potatoes
5 - eggs
3 stalks - celery
½ cup - sweet white onion
3 tablespoons - dill relish
1 cup - mayonnaise
2 tablespoons - yellow mustard
1 tsp - kosher salt
½ tsp - black pepper
2 tablespoons - fresh dill
¼ tsp - smoked paprika

Instructions

Add potatoes to a large pot and cover with water. Bring to a boil, reduce heat and simmer for 10 to 12 minutes, until potatoes are fork tender. Drain the potatoes and let cool.
Meanwhile, make the dressing. Add mayonnaise, mustard, kosher salt, pepper, dill, and paprika to a large bowl. Whisk together until combined. Add diced celery, onion, and dill relish to the bowl.
Peel hard-boiled eggs and dice into pieces. Add to the bowl with cooled potatoes. Toss until everything is well coated and combined. Refrigerate for an hour, up to overnight, before serving. Sprinkle the top with extra dried dill (optional) to serve.

Nutrition