Classic Potato Salad (Edit recipe)

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Summer is here, and there's no salad more classic than Potato Salad. This Classic Potato Salad is an instant hit at picnics, potlucks and summer barbecues. While I love to eat this dish year-round, it just seems to taste so much more delicious in the heat of the summer months!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	382
Fat:	24 g
Carbohydrates:	50 g
Protein:	4 g
Cholesterol:	20 g
Sodium:	416 mg
Fiber:	4 g
Sugars:	3 g
Calculated per serving.

Serves: 8

Ingredients

4 lb Yukon Gold Potatoes, cut into 1-inch chunks
5 whole Eggs, hard-boiled
1 cup Celery, diced
.5 cup White Onion, sweet, diced
3 Tbsp Dill Relish
1 cup Mayonnaise
2 Tbsp Yellow Mustard
1 tsp Kosher Salt
.5 tsp Black Pepper
.5 tsp dried Dill
1 pinch Smoked Paprika

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add potatoes to a large pot and cover with water. Bring to a boil, reduce heat and simmer for 10 to 12 minutes, until potatoes are fork tender. Drain the potatoes and let cool.
Meanwhile, make the dressing. Add mayonnaise, mustard, kosher salt, pepper, dried dill, and paprika to a large bowl. Whisk together until combined. Add diced celery, onion, and dill relish to the bowl.
Peel hard-boiled eggs and dice into pieces. Add to the bowl with cooled potatoes. Toss until everything is well coated and combined. Refrigerate for an hour, up to overnight, before serving. Sprinkle the top with extra dried or fresh dill (optional) to serve.