I’ve made many versions of potato salad, some healthier and some trendier, but I always come back to this classic. Feel free to change it up!
Here’s what you’ll need:
- Red Potatoes, 10 to 12
- Yellow Onion
- Dill Relish
- Yellow Mustard
- Apple Cider Vinegar
- Salt and Pepper
After scrubbing, put the whole potatoes in a big pot and cover with water. Cover the pot and bring them to a simmer. This is a LOT easier than peeling them first.
While the potatoes are cooking, slice 3 or 4 ribs of celery.
Chop a small yellow or white onion.
Potatoes are done when they feel tender when poked with a fork. Remove them from the heat, drain and gently rinse with cold water until they’re cool enough to handle.
Cut potatoes into quarters. A lot of the peel will come off while you do this. That’s fine. Just get rid of it. Or, if you prefer, take all the skins off.
Let potatoes sit and continue to cool.
Once potatoes are cooled, put them in a big bowl, along with the celery, onion and add:
- 2 to 3 tablespoons yellow mustard
- about 1/3 cup dill relish
- 2 to 3 tablespoons apple cider vinegar
- salt and pepper to taste
Add about a cup of mayo and stir until well blended. Use more or less mayo, depending on how much you like.
Taste test and adjust salt, pepper, relish, etc. as needed. Enjoy!