Nothing says summer more than a bowl of potato salad! It’s a staple at summer BBQs, picnics, and gatherings. But did you know it’s really easy to make? And fairly inexpensive too. Rather than buy potato salad at your local deli, make a batch and take it with you. Trust me, you won’t be disappointed. This classic potato salad recipe is simple and completely customizable. You can make it as creamy as you like and play around with ratios of mustard, dill, and mayo until you have the perfect consistency for you.
Learn To make a batch of this classic potato salad you will need the following –
4-5 Russet Potatoes – try to get similar sizes so they cook about the same
1 C Mayonnaise
4 Hard Boiled Eggs
1 Yellow Onion
1 tsp Yellow Mustard
3 tbsp Dill Relish, with juice
Salt
Pepper
Paprika
First up, scrub those potatoes! Give them a good scrub and set them aside. Fill a large pot with water and a dash of salt, bring to a boil. Add the potatoes and let them boil until they are fork-tender, approximately 30-45 minutes depending on how thick they are.
While the potatoes are boiling, hard boil your eggs. You can either get another pan and start boiling more water or you can use my favorite small kitchen appliance – Dash Egg Cooker. Just vent the eggs, put them in the cooker, water, and plug it in. When the timer goes off you will have perfectly hard-boiled eggs.
When the potatoes are fork-tender it’s time to remove them from the water and let them cool. Once they are cool, peel them and cube them into bite-size pieces.
When the eggs are cool, chop them up and add them to the bowl of diced potatoes.
Add the mayonnaise, mustard, onion, and relish to the bowl and stir until well combined.
This is where you can add a little more mustard, mayonnaise, or dill to your liking.
Add salt and pepper to taste.
Cover and chill in the refrigerator.
Right before you serve it, sprinkle a little Paprika on the top.
This will keep in the refrigerator for a few days. But every time I make it I do not have leftovers. For best flavor results, make 1 day ahead of time so the flavors have time to come together.
Classic Potato Salad
Ingredients
- 4-5 Russet Potatoes - roughly same size
- 1 C Mayonnaise
- 4 Hard Boil Eggs
- 1 Yellow Onion
- 1 tsp Yellow Mustard
- 3 tbsp Dill Pickle Relish, with juice
- Salt
- Pepper
- Paprika
Instructions
- First up, scrub those potatoes! Give them a good scrub and set them aside. Fill a large pot with water and a dash of salt, bring to a boil. Add the potatoes and let them boil until they are fork-tender, approximately 30-45 minutes depending on how thick they are. While the potatoes are boiling, hard boil your eggs. You can either get another pan and start boiling more water or you can use my favorite small kitchen appliance - Dash Egg Cooker. Just vent the eggs, put them in the cooker, water, and plug it in. When the timer goes off you will have perfectly hard-boiled eggs. When the potatoes are fork-tender it's time to remove them from the water and let them cool. Once they are cool, peel them and cube them into bite-size pieces. When the eggs are cool, chop them up and add them to the bowl of diced potatoes. Add the mayonnaise, mustard, onion, and relish to the bowl and stir until well combined. This is where you can add a little more mustard, mayonnaise, or dill to your liking. Add salt and pepper to taste. Cover and chill in the refrigerator. Right before you serve it, sprinkle a little Paprika on the top. This will keep in the refrigerator for a few days. But every time I make it I do not have leftovers. For best flavor results, make 1 day ahead of time so the flavors have time to come together.
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