Ingredients (~12 servings)
- 4 1/2 lbs Yukon gold potatoes, cut into 1 inch chunks
- 7 hard boiled eggs, peeled and roughly chopped
- 1 1/2 cups mayonnaise
- 1/3 cup yellow mustard
- 1/4 cup red wine vinegar
- 3/4 tsp celery seed
- 3/4 tsp paprika
- 1 1/2 tsp granulated sugar
- 1/3 cup chopped fresh dill
- 3/4 cup diced dill pickles
- 1 large shallot, finely diced
- 6 green onions, thinly sliced
- 3 ribs celery, finely diced
- Kosher salt
- Freshly cracked black pepper
Boil the Potatoes Until Very Soft
Place the chopped potatoes in a large pot and cover with cold water by about 2 inches.
Bring to a boil and cook for ~15-20 minutes until the potatoes are very soft – you want them to break apart slightly when you stab them with a fork.
Drain and allow to cool for ~10 minutes so they’re not steaming hot when you mix everything together.
The residual heat will help the dressing absorb better than stone-cold potatoes.
Mix the Dressing in a Large Bowl
In your largest mixing bowl, whisk together the mayonnaise, mustard, red wine vinegar, sugar, celery seed, paprika, and fresh dill.
Season with a good hit of salt and pepper – probably 1 tsp salt and 1/2 tsp pepper to start.
The dressing should taste slightly over-seasoned on its own since it’s going to coat a lot of potatoes and other ingredients.
Fold Everything Together Gently
Use a rubber spatula to fold in the shallot, green onions, pickles, celery, and chopped eggs first.
Then gently fold in the warm potatoes – they’ll break apart some and that’s exactly what you want for good potato salad texture.
Season again with more salt and pepper to taste; The potatoes will absorb a lot of seasoning.
Refrigerate for Several Hours Before Serving
Cover and refrigerate for at least 3-4 hours or overnight so all the flavors meld together.
Before serving, give it another gentle toss and taste for seasoning – you’ll probably need to add more salt.
Sprinkle the top with extra fresh dill and a dusting of paprika.
The potato salad keeps for 3-4 days in the fridge and actually gets better after the first day.
Mom’s Classic Egg Potato Salad
Ingredients
Ingredients (~12 servings)
- 4 1/2 lbs Yukon gold potatoes, cut into 1 inch chunks
- 7 hard boiled eggs, peeled and roughly chopped
- 1 1/2 cups mayonnaise
- 1/3 cup yellow mustard
- 1/4 cup red wine vinegar
- 3/4 tsp celery seed
- 3/4 tsp paprika
- 1 1/2 tsp granulated sugar
- 1/3 cup chopped fresh dill
- 3/4 cup diced dill pickles
- 1 large shallot, finely diced
- 6 green onions, thinly sliced
- 3 ribs celery, finely diced
- Kosher salt
- Freshly cracked black pepper
Instructions
- Boil potatoes in cold water for 15-20 minutes until very soft.
- Drain potatoes and let cool for 10 minutes.
- Whisk mayonnaise, mustard, vinegar, sugar, celery seed, paprika, and dill in large bowl.
- Season dressing with salt and pepper.
- Fold in shallot, green onions, pickles, celery, and eggs.
- Gently mix in warm potatoes, allowing some to break down.
- Adjust seasoning to taste.
- Refrigerate 3-4 hours or overnight.
- Toss before serving and garnish with extra dill and paprika.