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Summer Side Series - Potato Salad

Not just any potato salad - The Best Potato Salad!

You just can't think about summer side dishes without thinking about potato salad. Oh, that creamy goodness, with just a bit of crunch! Living here in Idaho, I should probably be a potato connoisseur. But did you know that there are over 4,000 different varieties of potatoes worldwide? And each of them falls into one of three categories - starchy, waxy, and in between. They can be baked, mashed or fried, and they can be served for breakfast, lunch, and dinner too. Today I'm going to share the best way to serve them alongside the main attraction at any backyard barbeque...

A picture of potato salad with fresh dill.


5 pounds Yukon Gold potatoes

2 cups mayonnaise

1 cup sweet pickle relish

2 tbsp. yellow mustard

1 tbsp. apple cider vinegar

1 tbsp. celery seed

1/2 tsp. paprika

4-5 hard boiled eggs

3 celery stalks diced

1/2 cup sweet onion diced

1 tbsp. fresh chopped dill

salt and pepper


1. Cut the potatoes into quarters and place them in a large pot. Fill the pot with cold water until it is 1" over the top of the potatoes. Bring to a boil over high heat. Once boiling, add 1 tbsp. salt and cook for 13 to 15 minutes or until fork tender.

2. In a medium bowl, mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seed, paprika, 1 tsp. salt and pepper to taste. Stir until smooth.

3. Chop the eggs, celery, onion and dill.

4. Once the potatoes are tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2" chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions and dill. Add salt and pepper to taste. Garnish with fresh dill and paprika.

Cover the potato salad and refrigerate for at least 4 hours. Enjoy!

Note: The secret to great-tasting potato salad is to mix the potatoes with the dressing while the potatoes are still warm, allowing them to soak up the dressing. And it's okay to make it ahead of time because it tastes even better after 1 to 2 days!

Variations? Of course! Try adding bacon, and cheddar cheese or substituting sliced scallions for the chopped onions. Brad loves olives, so I always throw in a small can of sliced black olives (drained of course). If you don't have pickle relish, finely chop up some sweet pickles and add a little of the liquid too. If you don't have celery, try chopped bell pepper.

For my Vegan friends, use an egg-free mayonnaise and omit the chopped eggs.

(The fresh dill is also optional.)

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