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potato salad
Benchi

Potato Salad Recipe

My mom’s potato salad recipe is hands-down the best potato salad I, or anyone else who’s tried it, has ever eaten.
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Prep Time 20 minutes
Cook Time 20 minutes
Refrigerate 4 hours
Total Time 40 minutes
Servings: 16 servings
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
  • 2 cups mayonnaise
  • 1 cup refrigerated sweet pickle relish
  • 2 tablespoons yellow mustard or Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon celery seeds
  • 1/2 teaspoon paprika
  • 5 hard boiled eggs hard boiled eggs, peeled and chopped
  • 3 stalks celery, diced
  • 1/2 cup sweet onion, diced
  • 1 tablespoon fresh chopped dill
  • Salt and pepper

Equipment

  • large stockpot
  • Medium bowl
  • Large bowl
  • Sharp knife

Method
 

Instructions
  1. Cut the potatoes into quarters and place them in a large stockpot.
  2. Fill the pot with cold water until it is 1 inch over the top of the potatoes.
  3. Set the pot over high heat and bring to a boil.
  4. Once boiling, add 1 tablespoon salt and cook the potatoes for 15 minutes, until fork tender.
  5. Meanwhile, in a medium bowl, mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste.
  6. Stir until smooth.
  7. Chop the eggs, celery, onions, and dill.
  8. Once the potatoes are very tender, drain off all the water.
  9. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly.
  10. Place the potatoes in a large bowl.
  11. Gently mix in the dressing until it coats the potatoes well.
  12. Stir in the eggs, celery, onions, and dill.
  13. Taste, then salt and pepper as needed.
  14. Garnish with fresh dill and paprika.
  15. Cover the potato salad and refrigerate for at least 4 hours.
  16. Keep refrigerated in an airtight container for up to one week.