Classic Potato Salad with all the fixings—just like Grandma used to make!

Notes:

  • For a vegan version: use vegan mayonnaise and skip the eggs.
  • For a “lighter” version: use ½ cup greek yogurt and ¼ cup mayonnaise.
  • For a spicy version: use hot smoked paprika as a garnish and double to ½ teaspoon.

Cooking Tip Suggestions:

  • Pop potatoes in microwave for five minutes instead of boiling if desired to cut down on cooking time.
  • Keep celery and green onion in small chopped pieces so that they compliment and meld into the recipe nicely.
  • Don’t forget the pickle juice!
Prep
5 mins
Cook
20 mins
Serves
4
Ingredients
14
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Equipment

  • large saucepan
  • small saucepan

Ingredients

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  • 1.5 lbs little potatoes
  • 1/2 tsp salt
  • 3/4 cup mayonnaise
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp yellow mustard
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/4 cup dill pickles, chopped
  • 1 Tbsp pickle juice from jar
  • 3 celery ribs, finely chopped
  • 4 green onions, finely sliced
  • 2 large eggs
  • 1/4 tsp Sweet smoked paprika, to garnish (optional)
  • 2 Tbsp Fresh dill, chopped, to garnish
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Instructions

  • Step 1

    In a large saucepan, cover potatoes and salt with water. Bring to a boil and then simmer for 15 minutes or until potatoes are fork tender. Drain and run under cold water until cool enough to handle and cut in half.

  • Step 2

    While potatoes are cooking, bring a small saucepan of water to a strong simmer over medium high heat. Add eggs and cook for 7 minutes for hardboiled. Remove from pan and run cold water over shells. Once cool enough to handle, peel and then roughly chop.

  • Step 3

    In a large bowl combine mayonnaise, apple cider vinegar, yellow mustard, garlic powder, black pepper, chopped dill pickles, pickle juice, celery, and green onions. Mix until ingredients are well incorporated. Add potatoes and eggs, folding gently to coat in mixture.

  • Step 4

    Top with paprika and dill if desired.