Ingredients:

• 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
• 2 cups mayonnaise (your favorite brand)
• 1 cup sweet pickle relish (refrigerated)
• 2 tablespoons yellow mustard (or a mix of yellow and Dijon mustard)
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard-boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions 

1. Prepare the Potatoes:

• Cut the potatoes into quarters and place them in a large stockpot.
• Fill the pot with cold water to cover the potatoes by about 1 inch.
• Bring the water to a boil over high heat.
• Once boiling, add 1 tablespoon of salt.
• Cook the potatoes for 13-15 minutes until fork-tender.

2. Prepare the Dressing:

• While the potatoes are cooking, combine the following in a medium bowl:
  • Mayonnaise
  • Sweet pickle relish (with juice)
  • Mustard
  • Apple cider vinegar
  • Celery seeds
  • Paprika
  • 1 teaspoon salt
  • Pepper
• Stir until smooth.
• Chop the eggs, celery, onion, and dill and set them aside.

3. Assemble the Salad:

• Drain the water from the potatoes once tender and remove any loose peels.
• Cut the potatoes into 1/2-inch chunks (it’s okay if they are soft and crumbly).
• Place the chopped potatoes in a large bowl.
• Gently fold in the dressing, ensuring the potatoes are well-coated.
• Stir in the chopped eggs, celery, onions, and dill.
• Taste and adjust seasoning with more salt and pepper if needed.
• Garnish with additional fresh dill and a sprinkle of paprika.

4. Chill:

• Cover and refrigerate the potato salad for at least 4 hours to blend the flavors.
• For best flavor, prepare the salad a day ahead.
• Store any leftovers in an airtight container in the fridge for up to one week.

Notes:

• If Yukon Gold potatoes aren’t available, you can substitute Russet potatoes.
• For the best flavor, make this potato salad a day in advance.

Nutrition