side dish
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!
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
Serves16
Grandma’s Creamy Classic Potato Salad
- 5 lb Yukon Gold potatoes or Klondike Goldust potatoes
- 2 cup Mayonnaise
- 1 cup refrigerated sweet pickle relish
- 2 tbsp yellow mustard or 1 part yellow + 1 part Dijon
- 1 tbsp Apple Cider Vinegar
- 1 tbsp celery seeds
- 0.5 tsp Paprika
- 5 count hard-boiled eggs, peeled and chopped
- 3 count celery stalks, diced
- 0.5 cup sweet onion, diced
- 1 tbsp fresh chopped dill
- 0 count salt and pepper (to taste)
Cooking Instructions
- 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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