Learn how to make this American classic potato salad from scratch.
Course: Side Dish
Keyword: Baked Potato, Potato Salad
4-5Russet Potatoes - roughly same size
4Hard Boil Eggs
3tbspDill Pickle Relish, with juice
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.