Potato Salad Recipe
Tender Yukon Gold potatoes are folded with creamy mayonnaise, tangy mustard, sweet relish, and crisp celery for a balanced side that gets even richer and more flavorful after chilling.
Equipment
- Large Stockpot
- Medium mixing bowl
- Large Mixing Bowl
- Colander
Ingredients
- 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard (or 1 part yellow + 1 part dijon)
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard boiled eggs (peeled and chopped)
- 3 stalks celery (diced)
- 1/2 cup sweet onion (diced)
- 1 tablespoon fresh chopped dill
- Salt and pepper
Instructions
- Quarter the potatoes and place them in a large stockpot, then cover with cold water by 1 inch and bring to a boil over high heat. Once the water boils, add 1 tablespoon salt and cook for 13-15 minutes, until a fork or paring knife slides in with gentle resistance and no firm center.
- Whisk the mayonnaise, sweet pickle relish and its juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper in a medium bowl. The dressing should look smooth and glossy, with the relish evenly distributed instead of sitting in watery pockets.
- Chop the hard boiled eggs, celery, sweet onion, and dill while the potatoes cook. Keep the celery and onion in small, even pieces so they bring crunch without overpowering the tender potato texture.
- Drain the potatoes completely, remove any loose peels, and cut them into 1/2-inch chunks in a large mixing bowl. Allow excess steam to escape before dressing them; the potatoes should be soft and lightly crumbly, not dripping with water.
- Fold the dressing through the potatoes with a broad spoon or spatula, then gently stir in the eggs, celery, onion, and dill. Stop once the potato chunks wear a smooth, creamy coating, then taste and adjust with salt and pepper as needed.
- Finish with fresh dill and paprika, cover the bowl, and refrigerate for at least 4 hours. After chilling, the dressing will look slightly deeper in color and the mustard, relish, dill, and celery seed will smell more unified.
Notes
Texture tip: Let excess steam dissipate from the warm drained potatoes before folding in the mayonnaise dressing. Dressing potatoes while steaming hot can cause the dressing to separate or turn watery.
Seasoning cue: Cold temperatures mute flavors. Always taste the salad after it has chilled for at least 4 hours and adjust with extra salt and pepper if needed.
Make-ahead and storage: Keep the salad covered in an airtight container in the refrigerator for up to one week. When serving outdoors, keep the bowl nestled in a larger bowl filled with ice.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.