Classic Potato Salad
Serves: 8
Equipment
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
- 4 pounds Potatoes about 8 large
- 12 Hard Boiled Eggs
- 1 ½ cups Mayo
- ¼ cup Mustard
- 2 tablespoons White Vinegar
- 2 tablespoons Dill Relish
- to taste Salt & Pepper
Instructions
- Cut potatoes in half. In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
- Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
- Mash the egg yolks, as you would for deviled eggs.
- Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
- Fold dill relish into egg yolk mixture.
- Chop the egg whites and add them in with the diced potatoes. Gently toss to combine.
- Season with salt and pepper to taste.
- Chill at least 1 hour, or preferably overnight, before serving.
Notes
Customize your potato salad! Add bacon, jalapenos, celery, green onions, sweet onions, hot sauce, or pimentos to change up the flavor and add a little kick. If you want your potato salad a little sweeter, substitute sweet relish for dill relish. This recipe needs to be chilled before serving. Chill for at least one hour, but overnight is best! I use Yukon or red potatoes for this recipe.