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Potato salad

Best Potato Salad

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 5 pounds russet potatoes peeled and cubed
  • 1 1/2 cups mayonnaise
  • 1/4 cup yellow mustard
  • 3/4 cup dill pickle relish
  • 1 cup celery finely diced
  • 1/2 cup red onion finely diced
  • 6 hard-boiled eggs chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon celery seed

Method
 

  1. Cover potatoes with cold salted water in large pot. Boil; cook 12-15 minutes until fork-tender, not mushy.
  2. Drain; spread on baking sheet to cool about 10 minutes while preparing dressing.
  3. Whisk mayonnaise, mustard, relish, vinegar, sugar, salt, pepper, and celery seed in large bowl until smooth and combined.
  4. Gently stir warm potatoes into dressing to coat and absorb it.
  5. Fold in celery, onion, and eggs until evenly distributed.
  6. Cover; refrigerate at least 4 hours or overnight to meld flavors.
  7. Stir gently before serving; adjust salt and pepper if needed.