Traditional Potato Salad

Why You’ll Love This Recipe

This Traditional Potato Salad is a true crowd-pleaser. The creamy mayo-based dressing balances the sweetness from the pickle relish and the tanginess of the mustard. The Yukon Gold potatoes are perfectly soft and buttery, making them ideal for absorbing all the flavors of the dressing. With the crunch of celery and the freshness of dill, this salad is both rich and refreshing. Plus, it’s easy to make in advance, so it’s perfect for meal prep or bringing to a party.

Ingredients

• 2.5 pounds Yukon Gold potatoes
• 1 cup real mayonnaise
• ½ cup refrigerated sweet pickle relish
• 1 tablespoon yellow mustard
• 1 teaspoon celery seeds
• ¼ teaspoon paprika
• 3 hard-boiled eggs, peeled and chopped
• 1 celery stalk, diced
• ¼ cup sweet onion, diced
• 1 teaspoon fresh chopped dill
• ½ teaspoon salt and pepper (to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Potatoes: Peel the Yukon Gold potatoes (optional, depending on your preference) and cut them into bite-sized chunks. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Add 1 teaspoon of salt to the water, reduce the heat, and simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly.
2. Prepare the Dressing: In a large bowl, combine the mayonnaise, sweet pickle relish, yellow mustard, celery seeds, paprika, salt, and pepper. Stir until the dressing is smooth and well-mixed.
3. Assemble the Salad: Once the potatoes have cooled enough to handle, gently toss them in the dressing mixture until they are fully coated. Add the chopped hard-boiled eggs, diced celery, diced sweet onion, and fresh chopped dill. Stir gently to combine.
4. Chill the Salad: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. The salad can be made a day in advance for even better flavor.
5. Serve and Enjoy: Before serving, give the potato salad a quick stir and adjust seasoning if needed. Garnish with additional fresh dill or a sprinkle of paprika if desired.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes (plus chilling time)

Variations

• Vegan Version: Use vegan mayonnaise and replace the hard-boiled eggs with a tofu scramble or another plant-based protein option.
• Spicy Potato Salad: Add some diced jalapeños or a little hot sauce to the dressing to give the salad a spicy kick.
• Herb Variations: You can replace the fresh dill with other herbs like parsley, chives, or thyme for a different twist.

Storage/Reheating

• Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: This dish is best served cold, so there’s no need to reheat. Simply take it out of the fridge before serving and give it a quick stir.

FAQs

1. Can I make this potato salad ahead of time?

Yes, this potato salad is perfect for making ahead! The flavors actually improve after chilling for a few hours or overnight.

2. Can I use a different type of potato?

While Yukon Gold potatoes are recommended for their creamy texture, you can also use red potatoes or russet potatoes. Just note that other varieties may have a different texture.

3. Can I substitute the mayonnaise with something else?

Yes, you can substitute mayonnaise with Greek yogurt, sour cream, or a vegan mayo alternative if you prefer a lighter or dairy-free version.

4. How long can I store this potato salad?

You can store leftover potato salad in the refrigerator for up to 3-4 days. Be sure to keep it in an airtight container to maintain freshness.

5. Can I freeze potato salad?

Potato salad is best enjoyed fresh and doesn’t freeze well due to the creamy texture of the dressing. It’s best to make it in smaller batches if you plan to have leftovers.

6. Can I add more vegetables?

Yes, you can add other vegetables like bell peppers, peas, or even pickles to give your potato salad extra crunch and flavor.

7. Can I use store-bought hard-boiled eggs?

Yes, you can use pre-packaged hard-boiled eggs from the store to save time, or even use egg salad as a shortcut.

8. What kind of mustard should I use?

Yellow mustard is traditional in potato salad, but you can use Dijon or spicy mustard for a tangier or spicier flavor if you prefer.

9. Is it necessary to chill the potato salad?

Chilling the salad helps the flavors to meld together, but if you’re in a hurry, you can serve it immediately after making it. However, it tastes best when chilled.

10. Can I use different herbs instead of dill?

Yes, you can use parsley, chives, or thyme in place of the dill for a different flavor profile, though dill is the classic herb for potato salad.

Conclusion

This Traditional Potato Salad is a comforting, creamy classic that never goes out of style. The combination of tender potatoes, a rich dressing, and the crunch of fresh veggies creates a balanced and satisfying dish. Perfect for family gatherings, barbecues, or holiday meals, this potato salad is sure to be a favorite every time you make it. Enjoy it as a side dish or as a filling lunch—either way, it’s bound to please!

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