Start this recipe the day before you intend to eat it, or at least the morning of.
Fill a large pot with water. Give the potatoes a rough chop, skins on and place in the water and bring to a boil. Cook until soft when poked with a fork.
Meanwhile, stir together the mayonnaise, mustards, vinegar, dill, celery salt, paprika, relish, pickles and green onions.
Remove the potatoes and drain, allowing them to cool for a few minutes.
Use a paring knife to remove skins, chopping the potatoes a little smaller and place 3/4 of the potatoes in the dressing. Mince the remaining potatoes and add to the dressing as it will make more texture in the salad.
Add the eggs and gently fold to coat.
Season with more salt if needed.
Sprinkle with more paprika, cover in plastic wrap and place in the fridge for the day or up to overnight. I prefer overnight.
Stir and serve!
You can boil the potatoes and peel them two days ahead and wrap tightly in plastic wrap, store in the fridge. This will keep for 3-5 days in the refrigerator.
The Best Potato Salad
Amount Per Serving (1 g)
Calories 397Calories from Fat 342
% Daily Value*
Saturated Fat 7g44%
Vitamin A 370IU7%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 100 + Salad Recipes to Obsess Over, 200+ Easy Side Dish Recipes Every Mom Needs
Keyword: bbq, potato, potato salad, potluck, salad, side, side dish