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
Serves17
Grandma’s Creamy Classic Potato Salad
- 5.3125 lb Yukon Gold potatoes or Klondike Goldust potatoes
- 2.125 cup Mayonnaise
- 1.0625 cup refrigerated sweet pickle relish
- 2.125 tbsp yellow mustard or 1 part yellow + 1 part Dijon
- 1.0625 tbsp Apple Cider Vinegar
- 1.0625 tbsp celery seeds
- 0.5313 tsp Paprika
- 5.3125 count hard-boiled eggs, peeled and chopped
- 3.1875 count celery stalks, diced
- 0.5313 cup sweet onion, diced
- 1.0625 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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