The Best Potato Salad

Ingredients

• 5 lbs Yukon Gold potatoes
• 2 cups mayonnaise
• 1 cup refrigerated sweet pickle relish (with juices)
• 2 tbsp yellow mustard (or 1 tbsp yellow + 1 tbsp Dijon)
• 1 tbsp apple cider vinegar
• 1 tbsp celery seeds
• ½ tsp paprika, plus more for garnish
• 4–5 hard-boiled eggs, peeled and chopped
• 3 celery stalks, diced
• ½ cup sweet onion, diced
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Boil the potatoes — Cut potatoes into quarters and place in a large pot. Cover with cold water by 1 inch. Bring to a boil over high heat, add 1 tablespoon salt, and cook 13–15 minutes until fork-tender.
2. Make the dressing — Whisk together mayonnaise, sweet pickle relish and juices, mustard, apple cider vinegar, celery seeds, paprika, 1 tsp salt, and pepper to taste until smooth.
3. Combine — Drain potatoes well. Remove any loose peels and chop into ½-inch chunks. Transfer to a large bowl. Gently mix in dressing until well coated, then fold in eggs, celery, onions, and dill.
4. Chill and serve — Cover and refrigerate at least 2 hours before serving. Taste and adjust seasoning. Garnish with fresh dill and paprika.

Notes

• Yukon Gold potatoes — Hold their shape better than russets but stay creamy.
• Include the relish juices — They thin the dressing perfectly and add flavor.
• Make it ahead — It only gets better overnight.

Tags: #recipe #salad #american #bbq #summer #sidedish