Description
This easy potato salad is a classic, creamy side dish perfect for picnics, barbecues, and family gatherings. Made with tender russet potatoes, a tangy mayonnaise-based dressing, sweet pickle relish, and a hint of mustard, it offers a delightful balance of flavors. Optional additions like chopped hard-boiled eggs and fresh dill elevate the dish, making it both satisfying and flavorful.
Ingredients
Potatoes
- 4 pounds russet potatoes
Dressing
- 1 medium yellow or sweet onion, small diced
- 1 ¾ cups mayonnaise
- 1 ½ cups sweet pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1-2 tablespoons apple cider vinegar or white vinegar
- salt and pepper to taste
Optional Additions
- 4 hard boiled eggs, chopped and diced
- 2 tablespoons chopped fresh dill
Instructions
- Prepare the Potatoes: Peel the potatoes, leaving strips of skin on if desired, then cut them into ½-inch to ¾-inch cubes for even cooking and texture.
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with 4 quarts of cold water. Add 4 tablespoons of salt, then bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are just tender when pierced with a fork.
- Make the Dressing: While the potatoes cook, combine the diced onion, mayonnaise, sweet pickle relish, yellow mustard, Dijon mustard, and freshly ground black pepper in a large mixing bowl. Stir well to blend the flavors.
- Drain and Cool Potatoes: Drain the cooked potatoes and spread them on a large baking sheet. While still warm, drizzle with 1-2 tablespoons of vinegar and sprinkle with several large pinches of salt. Allow the potatoes to cool to room temperature.
- Combine Salad: Once cooled, add the potatoes to the bowl with the dressing. Gently fold in the chopped hard-boiled eggs and fresh dill, if using, ensuring everything is well mixed without breaking up the potatoes.
- Adjust Seasoning: Taste the salad and add more salt and pepper as needed to suit your preference.
- Serve or Store: Serve immediately, or transfer to an airtight container and refrigerate. The salad develops better flavor after resting overnight and will keep well for up to 5 days.
Notes
- Leaving strips of skin on the potatoes adds texture and nutrition to the salad.
- Using cold water to start cooking the potatoes helps them cook evenly.
- The salad tastes better after chilling for several hours or overnight as the flavors meld.
- Adjust the amount of vinegar to control the tanginess of the salad.
- Adding hard-boiled eggs and fresh dill is optional but highly recommended for extra flavor and richness.
