My husband is a huge fan of potato salad. I've always been a little adverse to it due to the heavy mayo base. This recipe gives a good balance to traditional potato salad while also not being too heavy on the mayo. Great for summer picnics! This is best made a day ahead of time to let the flavors develop.
Ingredients:
5 pounds Yukon Gold potatoes
2 cups mayo (Duke's is my favorite brand)
1 cup dill pickle relish
3 heaping tablespoons Dijon mustard
1 1/2 tablespoons apple cider vinegar
1 tablespoon celery seeds
1/2 teaspoon paprika
5 hard boiled eggs, peeled and chopped
3 celery stalk, diced
1/2 cup Vidalia onion, diced
1 tablespoon fresh chopped dill
salt and pepper
Preparation:
1. Cut the potatoes into quarters and place them in a large pot. Add cold water, fully covering the potatoes. Place over high head and bring to a boil. Boil for about 15 minutes, until potatoes are tender.
2. In a medium bowl, mix the mayo, pickle relish, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth.
3. Chop the eggs, celery, onions, and dill.
4. Once the potatoes are very tender, drain off all the water. They will be soft and a little mushy. Place the potatoes in a large bowl. Gently mix in the mayo sauce until it coats the potatoes well. Stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
5. Cover the potato salad and refrigerate for at least 4 hours, preferably overnight. Keep refrigerated in an airtight container.
Ingredients:
5 pounds Yukon Gold potatoes
2 cups mayo (Duke's is my favorite brand)
1 cup dill pickle relish
3 heaping tablespoons Dijon mustard
1 1/2 tablespoons apple cider vinegar
1 tablespoon celery seeds
1/2 teaspoon paprika
5 hard boiled eggs, peeled and chopped
3 celery stalk, diced
1/2 cup Vidalia onion, diced
1 tablespoon fresh chopped dill
salt and pepper
Preparation:
1. Cut the potatoes into quarters and place them in a large pot. Add cold water, fully covering the potatoes. Place over high head and bring to a boil. Boil for about 15 minutes, until potatoes are tender.
2. In a medium bowl, mix the mayo, pickle relish, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth.
3. Chop the eggs, celery, onions, and dill.
4. Once the potatoes are very tender, drain off all the water. They will be soft and a little mushy. Place the potatoes in a large bowl. Gently mix in the mayo sauce until it coats the potatoes well. Stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
5. Cover the potato salad and refrigerate for at least 4 hours, preferably overnight. Keep refrigerated in an airtight container.