Best Homemade Potato Salad
I have eaten
a lot of salads recently, especially at lunch time at work. Most of the time, I
also brought a sandwich for a supplement. This homemade potato salad recipe is
a salad that can be a meal in itself. It is not only delicious, but also
hearty.
Ingredients
- 1/2 teaspoon paprika
- 1 tablespoon apple cider vinegar
- 2 cups mayonnaise (your favorite brand)
- 1 tablespoon celery seeds
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- Salt and pepper
- 4-5 hard boiled eggs, peeled and chopped
- 1 cup refrigerated sweet pickle relish
- 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
- 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
- 1 tablespoon fresh chopped dill
Instructions
First, cut
the potatoes into quarters and place them in a large pot. Fill the pot with
cold water until it is 1 inch above the potatoes. Set the pan on high heat and
bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes
for 13 to 15 minutes, until they are tender with a fork.
Then, meanwhile,
in a medium bowl, combine mayonnaise, relish with sweet pickles, including
juice, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt and
pepper to taste. Stir until smooth. Then chop the eggs, celery, onions and
dill.
When the
potatoes are very tender, drain all the water. Remove the peels and cut the
potatoes into 1/2 inch pieces. It does not matter if they are soft and crumbly.
Place the potatoes in a large bowl. Gently mix the dressing until it coats the
potatoes well. Then add the eggs, celery, onions and dill.
Taste, then salt and
pepper as needed. Garnish with fresh dill and paprika.
Cover the
potato salad and refrigerate at least 4 hours. If you have time to get by, the
taste will be even better on the second day! Store in the refrigerator in an
airtight container for up to a week.
Happy
Cooking Time.
