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.
This recipe can be made Whole30 with compatible mayonnaise and dill relish.
- 4 pounds Yukon gold potatoes, cut into 1-inch chunks
- 5 hard-boiled eggs
- 3 celery stalks, diced
- ½ cup sweet white onion, diced
- 3 tablespoons dill relish
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
- Pinch of smoked paprika
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, dried 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.
I don't peel my potatoes, as I like the texture Yukon gold potato skins add to the dish.