Classic Potato Salad
This classic potato salad recipe is creamy, tangy, and loaded with fresh dill, dill relish, and hard-boiled eggs. It's everything you want in a summer side dish. Make it ahead and let it chill for the best flavor.
Servings: 12
Ingredients
- 4 pounds Yukon gold potatoes cut into 1-inch chunks
- 5 hard-boiled eggs
- 3 celery stalks diced
- ½ cup sweet white onion diced (or red onion)
- 3 tablespoons dill relish
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh dill chopped (or 1 teaspoon dried dill)
- ¼ teaspoon 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.
Notes
I don't peel my potatoes, as I like the texture Yukon Gold potato skins add to the dish.
For a different take, red potatoes are an excellent swap. They're equally waxy, hold their shape well after boiling, and their skins are just as worth keeping. Try my Red Potato Salad for a Dijon herb version.
This recipe can be made Whole30 with compatible mayonnaise and dill relish.