Potato Salad

creamy, tangy potato salad, perfect for any picnic or Bbq

Tips

Pick the right potatoes

Potato salad should be creamy, try to get yellow, yukon gold or eve red potatoes. If you choose to use red potatoes,, reduce your cooking time, and cut in half

Mayo foward vs mustard forward

I believe there are two fundamental groups of potato salad lovers. Mustard forward and mayo forward. The recipe provided is my more of my personal favorite, mustard forward. While all potato salad is mayo based; I like a tangier potato salad which i achieve, by incorporating dijon and powdered mustarded.

Potato Salad

Preparation Time: 20 minutes | Cook Time: 20 minutes | Serving size: 16 people

Gather

• 5 pounds Yukon Gold potatoes, peeled (you can also use unpeeled red potatoes)
• 1½ cups mayonnaise
• 1 cup refrigerated sweet pickle relish
• ¼ cup Dijon mustard
• 1 tablespoon apple cider vinegar 
• 1 tablespoon celery seeds 
• 2 teaspoons paprika
• 1 teaspoon powdered mustard 
• 5-6 hard-boiled eggs, peeled and chopped
• 3 celery stalks, diced
• ½ cup sweet onion, diced
• 1 tablespoon fresh-chopped dill 
• Salt and pepper, to taste

Follow

1. Cut the potatoes into quarters cubes. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 12-15 minutes, until fork-tender.
2. Meanwhile, in a medium bowl, mix the mayonnaise, sweet pickle relish (including juices), Dijon mustard, apple cider vinegar, celery seeds, paprika, powdered mustard, 2 teaspoons salt and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions and dill.
3. Once the potatoes are very tender, drain off the water. Remove the loose peels and chop the potatoes into ½-inch chunks. (It’s OK if they crumble or are soft.) Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika. Optional: To take it to the next level, add jalapeño or chopped bacon!
4. Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on Day 2! Keep refrigerated in an airtight container for up to 1 week.