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Name: The best potato salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set

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INGREDIENTS

INSTRUCTIONS

INGREDIENTS

3 pounds Yukon Gold, Russet, or red potatoes*, cut into 3/4-inch cubes

2 tablespoons apple cider vinegar

1 1/4 cups mayonnaise

1/3 cup dill pickle relish (optional)

1 teaspoon celery salt

1 teaspoon Dijon mustard

4 hard-boiled eggs, diced

2 celery stalks, diced

half of a small red onion, thinly sliced

sea salt and freshly-cracked black pepper

optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled eggs

INSTRUCTIONS

Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.

Drain the potatoes in a colander. Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.

Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.

Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.

Taste and season with salt and pepper, to taste. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)

Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.

Serve chilled, or refrigerate in a sealed container for up to 3 days.

NOTES

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The best potato salad

INGREDIENTS
3 pounds Yukon Gold, Russet, or red potatoes*, cut into 3/4-inch cubes
2 tablespoons apple cider vinegar
1 1/4 cups mayonnaise
1/3 cup dill pickle relish (optional)
1 teaspoon celery salt
1 teaspoon Dijon mustard
4 hard-boiled eggs, diced
2 celery stalks, diced
half of a small red onion, thinly sliced
sea salt and freshly-cracked black pepper
optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled eggs

INSTRUCTIONS
Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch.  Cook over medium-high heat until the water reaches a boil.  Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
Drain the potatoes in a colander.  Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.
Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion.  Toss gently until evenly combined.
Taste and season with salt and pepper, to taste.  (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
Serve chilled, or refrigerate in a sealed container for up to 3 days.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.