Old-Fashioned Potato Salad
This recipe makes a huge batch, perfect for feeding a crowd.
Ingredients
Scale
- 8–10 russet potatoes, peeled and sliced into 1-inch chunks
- 2 tablespoons salt + 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup real mayonnaise
- 1/2 red onion, chopped finely or shredded (with a cheese grater)
- 3/4 cup dill pickle relish
- 4 stalks of celery, diced
- 1/3 cup mustard
- 4 hard-boiled eggs, peeled and diced
- paprika for garnish
- fresh dill for garnish
Instructions
- Cook the potatoes. Peel and cut the potatoes into 1-inch bites. Place in a large pot and cover with water so the potatoes are submerged by 2-3 inches. Add 2 tablespoons salt. Bring to a boil. When the water starts to boil, turn the heat down and simmer for about 15 minutes, until the potatoes are tender when you poke them with a fork. Drain the water.
- Meanwhile prep the dressing: Find a big serving bowl (I like the kind with a lid) and add the mayonnaise, mustard, relish, red onion, celery, 2 teaspoons of salt and 1 teaspoon of pepper plus eggs. Stir.
- Combine and chill. When the potatoes are soft to the touch of a fork, carefully drain the water. Add the potatoes to the big bowl with your dressing and GENTLY stir. I like to use either a silicone spatula or a big serving spoon. Sprinkle with paprika and fresh dill and store in the fridge for at least 4 hours.