Creamy Classic Potato Salad is a simple, family-favorite side dish perfect for summer barbecues and cookouts. Made with dill relish, mustard, hard-boiled eggs, and a creamy mayo dressing, it’s traditional, flavorful, and easy to customize.
Creamy Classic Potato Salad
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Creamy Classic Potato Salad
Course
Side Dish
Prep Time
40 min.
Cook/bake time
20 min.
Servings
8-10
Here's What You'll Need
A large stock pot
A strainer
A small sauce pan to make hard boiled eggs
Large and a medium-sized mixing bowls
INGREDIENTS
6 Large Russet Potatoes
3 Large Eggs (hard boiled and chopped)
1/2 Cup Celery (finely chopped)
1/2 Cup Sweet Onion (finely chopped)
1 Tablespoon Yellow Mustard
2 Teaspoons Frank’s Redhot Original
3 Tablespoons Dill Relish
1 Cup Mayonnaise ( I recommend Hellmann’s Brand)
1/8 Teaspoon Ground Cayenne Pepper (optional)
1/8 Teaspoon Celery Salt
1/2 Teaspoon Paprika
1 Teaspoon Parsley
2 Tablespoons White Vinegar
Salt and Pepper (to taste)
Directions
1. Peel and cut potatoes into bite sized pieces.
2. Boil the potatoes in salted water. Cook until tender but firm.
3. While the potatoes are cooking, prep ingredients for the dressing by boiling, peeling and chopping the hard boiled eggs and finely dicing the onion and celery.
4. In a medium-sized mixing bowl combine all of the ingredients to make the dressing: chopped hard boiled eggs, onion, celery, yellow mustard, Frank’s Redhot Original, vinegar, dill relish, ground cayenne pepper, celery salt, paprika, parsley and mayonnaise. Mix thoroughly.
5. Once the potatoes have finished cooking, drain and combine with the dressing in a large mixing bowl.
6. Add salt and pepper to taste. If you like your potato salad more creamy, add more mayonnaise.
7. Serve warm or refrigerate overnight to serve cold.
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