Ah, potato salad—it’s like that one friend who’s always invited to the barbecue because everyone just loves their company. This classic version, with its creamy dressing and perfectly tender potatoes, feels like a warm hug on a summer day. I remember making it last Fourth of July with a twist of adding some pickles—oh, what a delightful crunch!
Steps
- Start by cutting the potatoes into quarters and place them in a large pot. Cover the potatoes with cold water, ensuring the water level is about an inch above the potatoes, and bring to a boil. Once boiling, add salt and cook until the potatoes are tender, about 13-15 minutes.
- While the potatoes are cooking, prepare the dressing by combining mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, salt, and pepper in a medium bowl. Mix until the dressing is smooth and well-blended.
- Once the potatoes are tender, drain the water, remove any loose peels, and chop the potatoes into 1/2-inch chunks. It’s fine if they become slightly crumbly as they will absorb the dressing better. Place the chopped potatoes in a large bowl.
- Gently fold the prepared dressing into the warm potatoes until they are evenly coated. Add chopped hard-boiled eggs, celery, onions, and dill, and mix gently to combine. Taste and adjust the seasoning with salt and pepper as needed.
- Garnish the potato salad with fresh dill and a sprinkle of paprika. Cover the salad and refrigerate it for at least 4 hours to allow the flavors to meld. For the best taste, prepare the salad a day in advance and store it in an airtight container for up to a week.
Ingredients
- Yukon Gold or Klondike Goldust potatoes (or Russet potatoes)
- Mayonnaise (your preferred brand)
- Sweet pickle relish (refrigerated variety with large chunks)
- Yellow mustard (or half yellow, half Dijon)
- Apple cider vinegar
- Celery seeds
- Paprika
- Hard-boiled eggs (peeled and chopped)
- Celery stalks (diced)
- Sweet onion (diced)
- Fresh dill (chopped)
- Salt
- Pepper
Nutritional Values
Calories: 5072kcal | Carbohydrates: 384g | Protein: 80g | Fat: 352g | Saturated Fat: 48g | Cholesterol: 928mg | Sodium: 5760mg | Potassium: 10288mg | Fiber: 64g | Sugar: 80g | Vitamin A: 5360IU | Vitamin C: 268.8mg | Calcium: 1008mg | Iron: 83.2mg
FAQ
- What Type of Mayonnaise Should I Use?
- The choice of mayonnaise is crucial as it forms the base flavor of the dressing. Use your preferred brand for the best results. If you’re unsure, Hellmann’s is widely loved, while Duke’s is a Southern favorite.
- Why Include Sweet Pickle Relish?
- Sweet pickle relish is commonly used because it offers a delightful texture and balances the flavors with its sweetness. Opt for refrigerated relish with larger chunks for a more appealing texture. If you prefer less sweetness, consider using a tart pickle relish or adding chopped banana peppers.
- Can I Peel the Potatoes Before Cooking?
- Cooking potatoes with their skins on allows for easier peeling afterward and the option to leave some skins for added texture. However, if you prefer not to have any skins, peeling them before cooking is perfectly fine.
- Is This Recipe Gluten-Free?
- Yes, this potato salad is gluten-free, provided the mayonnaise you use is also gluten-free, which most brands are. Always double-check to be sure.
- How Long Will This Potato Salad Last?
- When stored in an airtight container in the refrigerator, this potato salad will remain fresh for up to a week. However, it’s not recommended to freeze it as the texture may change upon thawing.
Tips
- Use the Right Potatoes: Opt for starchy potatoes like Yukon Gold or Russets for a creamy texture. These types become partially mashed when mixed, creating a luxurious consistency. Avoid new potatoes as they hold their shape too well, leading to a soupy dressing.
- Mix Dressing Ingredients Thoroughly: Combine mayonnaise, sweet pickle relish, mustard, apple cider vinegar, celery seeds, and paprika to create a flavorful dressing. Ensure the relish is of good quality and chunky for optimal texture.
- Combine Ingredients While Warm: Mix the potatoes with the dressing while they’re still warm to help the flavors meld together. Add hard-boiled eggs, celery, sweet onions, and fresh dill for richness and a balanced crunch.
- Prepare in Advance for Better Flavor: Make the potato salad a day ahead of serving if possible, as the flavors develop and enhance overnight. If time is tight, refrigerate for as long as possible before serving.
Equipment
- Large Stockpot – A large pot is necessary for boiling the potatoes.
- Airtight Container – For storing the potato salad in the refrigerator.
- Large Mixing Bowl – Needed for mixing the dressing and salad ingredients.
- Potato Masher or Ricer – Although not explicitly mentioned, these tools can be helpful for achieving the desired potato texture.
- Quality Chef’s Knife – Useful for chopping ingredients like celery, onions, and dill.
