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)
Instructions
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Cook the Potatoes: Peel the Yukon Gold potatoes (optional) 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, reduce the heat, and simmer for about 10-12 minutes, or until the potatoes are tender. Drain and let cool slightly.
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Prepare the Dressing: In a large bowl, combine the mayonnaise, sweet pickle relish, yellow mustard, celery seeds, paprika, salt, and pepper. Stir until smooth.
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Assemble the Salad: Once the potatoes have cooled enough to handle, gently toss them in the dressing mixture until fully coated. Add the chopped hard-boiled eggs, diced celery, diced sweet onion, and fresh chopped dill. Stir gently to combine.
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Chill the Salad: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. The salad can be made a day in advance for even better flavor.
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Serve and Enjoy: Give the salad a quick stir and adjust seasoning if needed. Garnish with extra fresh dill or a sprinkle of paprika if desired.
Notes
Make Ahead: This potato salad is best made ahead to allow the flavors to develop. It can be made 1-2 days in advance.
Substitutions: If you prefer, you can use different herbs like parsley or chives in place of dill, or even substitute the mayo with Greek yogurt or sour cream for a lighter version.
Vegan Option: Use vegan mayo and replace hard-boiled eggs with tofu or a plant-based egg substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
