This homemade potato salad is my family’s recipe for the classic dish. With a mayonnaise-forward dressing, celery, and hardboiled eggs, it’s perfect for any summertime cookout. You’re gonna love it!
INGREDIENTS
• 4 lb red potatoes
• 1 3/4 cups mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp yellow mustard
• 1/2 cup diced white onion
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp pickle relish
• 1/2 tsp celery seed
• 1 cup diced celery
• 4 large hardboiled eggs, diced
INSTRUCTIONS
• Place washed potatoes in a stockpot. Cover the potatoes with cold water by one inch. Place the stockpot over medium heat and bring to a boil. Once boiling watch the water so it doesn’t boil over and cook the potatoes until they are tender. To check if the potatoes are cooked insert a knife into the middle and it should meet no resistance. Once cooked drain and set the potatoes aside to cool.
• In a medium bowl, combine the mayonnaise, onion, mustard, apple cider vinegar, pickle relish, celery seed, salt, and pepper. Whisk to combine and set aside. Prepare the potatoes by slicing them into small bite-sized pieces or use a chopping tool to chop them irregularly.
• Place the prepared potatoes in a large bowl. Add the diced celery and hardboiled eggs. Pour over the dressing and mix to combine all the ingredients.
• Cover and refrigerate 3-4 hours before serving to let the flavors incorporate.
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