Grandma’s Creamy Classic Potato Salad

The ultimate creamy potato salad made with Yukon Gold potatoes, tangy mustard, sweet relish, and fresh dill—perfect for any gathering!

1. Prepare Potatoes
Cut potatoes into quarters and place in a large stockpot. Fill with cold water until it covers potatoes by 1 inch. Set over high heat and bring to a boil. Add 1 tablespoon salt and cook for 13-15 minutes until fork tender.
2. Make Dressing
In a medium bowl, mix mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth.
3. Prepare Other Ingredients
Chop hard-boiled eggs, celery, onions, and dill while potatoes cook.
4. Mix Salad
Drain potatoes and remove loose peels. Chop into 1/2-inch chunks. Place in a large bowl. Gently mix in the dressing until it coats the potatoes well. Stir in eggs, celery, onions, and dill. Adjust salt and pepper as needed.
5. Chill
Cover potato salad and refrigerate for at least 4 hours, or ideally overnight, for best flavor.

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Grandma’s Creamy Classic Potato Salad