This potato salad gets some excellent flavor from dill pickle relish, a little mustard, and hard-cooked eggs. It's a delicious side dish, perfect for any cookout or picnic, or served with a lunch sandwich or cold cuts. While typical relish is made with sweet pickles, dill relish has a more savory flavor, giving this potato salad a nice tangy finish.
- 2 1/2 pounds round white potatoes or Yukon gold (peeled and cut into 1/2-inch to 1-inch pieces)
- 1 teaspoon salt plus more to taste
- 5 large hard-boiled eggs (chopped)
- 3 green onions (thinly sliced)
- 2 ribs celery (diced)
- 2 heaping tablespoons dill relish
- 1 heaping tablespoon prepared mustard
- 1 to 1 1/2 cups mayonnaise
- 1/4 teaspoon celery seeds
- Freshly ground pepper to taste
- Put the potatoes in a large saucepan; cover with water and add 1 teaspoon salt. Bring to a boil. Cover, reduce the heat and simmer until potatoes are tender about 12 to 15 minutes. Drain and let cool.
- In a large bowl, combine the potatoes, eggs, green onions, celery, relish, mustard, and 1 cup of mayonnaise. Stir gently to combine. Stir in more mayonnaise, as needed, along with the celery seeds and salt and pepper, to taste.
- Cover and chill until serving time.
Tips and Additional Recipes
When you boil potatoes you always want to start with cold water. If you cover the potatoes with warm or hot water, then the outside of the potato will cook faster than the inside and you will end up with an unwanted crunch in your potato salad.
There are a few different methods to hard boil eggs, but this is one of the simplest. Put the eggs in a saucepan and cover with water. Cover the pan and bring to a full boil over high heat. Leave the cover on and remove the pan from the heat. Let stand for about 16 to 18 minutes. Drain and cover with cold water. Cool and peel.
If potato salad is your signature side dish that is expected at every summertime barbecue, expand your repertoire with a few different recipes. Baked potato salad takes the ingredients of a loaded baked potato (bacon, cheese, green onions) and transforms them into a hearty side dish. If you'd rather stay close to this recipe with a few little tweaks, then classic potato salad with red-skinned potatoes will be more your speed. Potato salad with peas combines two favorites in a creamy dish, and Doc's potato salad brings bacon and pickle together to create what is bound to be a fan favorite. And perfect for any patriotic holiday this summer is a red, white, and blue potato salad featuring the three different colored potatoes along with dill relish, dill, celery, and eggs.
|Nutritional Guidelines (per serving)|
|Total Fat||39 g|
|Saturated Fat||7 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||4 g|