This is my favorite potato salad recipe! creamy, tangy, and bursting with flavor! With softer potatoes, crisp celery and a balanced dressing, it’s a classic side that’s ever a hit at barbecues and picnics.
2tablespoondill pickle relish for a touch of sweetness and crunch
3hard-boiled eggs chopped
½teaspoononion powder for corn dog subtle onion flavor
½teaspoonsalt
¼teaspoonblack pepper
¼cupcelery — diced — and ¼ cup red onion — finely chopped — optional for some added crunch and flavor.
INSTRUCTIONS
Dice and cook the potatoes – Peel and dice Russet potatoes into bite-sized cubes, boil just until tender (not mushy). Drain, and set them aside to cool a bit.
Season with vinegar — When the potatoes are still warm, drizzle vinegar over them to boost their flavor and help them soak up the zing.
Make the dressing – In a bowl, whisk together the mayonnaise, mustard, dill pickle relish and onion powder until smooth and well combined.
Add the eggs — Chop the hard-boiled eggs and gently fold them into the dressing, for added creaminess and richness.
Fold it all together – Add the cooled potatoes to the dressing mixture and stir gently to coat evenly. For best flavor, chill before serving!