I love potato salad. Nothing says American food like a good old fashioned, classic potato salad. They are great for barbecues, picnics, casual suppers or as a potluck dish. Make as little or as much as you want. I make a large batch at the beginning of the week and the kids will munch on it all week. It goes really well as a side with brats, burgers and hot dogs.
This recipe is for good old fashioned potato salad with eggs, celery and dill pickles. When I was at the store the other day I found a jar of, get this, dill relish! I don’t know if I have had my head in the sand, but I have never seen that before. I bought a few jars and that is what I used in this recipe. You can just chop up pickles, but I thought the dill relish was just a great time saver.
Basic Potato Salad
Clean the potatoes with water. Cut the potatoes in half and then cut the halves into quarters, continue that process until you have 2-3 inch cubes of potatoes.
Place the cut potatoes into a large soup pot and cover with water. Bring the water to a boil and let cook the potatoes until fork tender, about 15- 20 minutes. Strain in a colander and rinse with cool water.
Strain the potatoes in a colander and rinse with cool water. Let sit until completely cool, about 10 minutes
Place 6 eggs in a sauce pan and cover eggs with water. Bring the eggs to a boil, turn the heat off and let sit for 10-12 minutes in the water. When done, rinse with cool water and let cool. When they are cool, peel and chop the eggs.
Place all the ingredients in a large mixing bowl and mix together gently.
Start with 1/4 teaspoon of both salt and pepper and then if desired, add salt and pepper to your taste.
Sprinkle the top with paprika to add a little color to your salad.
This Classic Potato Salad is gluten free, dairy free, and vegetarian.