Classic Potato Salad

Name: Classic Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 6-8 medium Russet or Yukon Gold potatoes; 1 1/2 cups Real Mayo; 1 Tablespoon yellow mustard; 2 Tablespoons Vinegar; 2 stalks celery diced; 1 medium sweet yellow onion diced; 2 medium dill pickles diced; 1/2 tsp salt; 1/2 tsp black pepper; 2 Tablespoons fresh dill weed chopped finely

by Pallet and Pantry

12 servings

45 min

This Classic Potato Salad recipe began as one my mom used to make when I was growing up. She and several other family members would serve it at each and every gathering we went to during the hot summer months on the farm.

I haven’t changed the basics of this recipe much, because frankly why change a good thing, or, in this case, a delicious salad?

I still use good ole’ russet potatoes like mom did, although later in the summer I always make a few batches with new potatoes right out of the garden! There really is nothing better! I also use a sweet onion versus yellow or red because I think it compliments the vinegar in the dressing.

Classic Potato Salad

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Recipe details

Yield 12 servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

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Instructions

Place potatoes in the bottom of a large pot and cover with water. Bring to a rolling boil over medium heat. Let cook for 20-30 minutes or until tender. Place potatoes in a colander and rinse with cold water. Let cool for 10-15 minutes. Peel & dice potatoes and place in a large mixing bowl. Add celery, onion, pickles, fresh dill, and salt and pepper. Set aside. In a medium mixing bowl, whisk together mayo, mustard, and vinegar. Pour dressing over warm potato mixture. Stirring until everything is coated well. Refrigerate until ready to serve.

Comments

MO on May 25, 2021

What’s a good replacement for dill and dill weed as I can’t get them where I live.
Thank you.

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- See 2 previous
- Pallet and Pantry on May 25, 2021
  
  Although the flavor will be a bit different two good substitutes would be fennel or tarragon. As a last resort I would use parsley. 😀
  
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- MO on May 25, 2021
  
  Thanks!
  
  1
- Loudmama0 on May 26, 2021
  
  freeze dried dill is quite good. i’ve used tarragon as well.
  
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Michelle on May 26, 2021

recipe doesn’t specify when to peel the potatoes! Before or after boiling? Or no peeling at all? Picture looks peeled?

3 Reply
- Pallet and Pantry on May 26, 2021
  
  My apologies, Michelle. The word "Peel" was left out before dicing the potatoes. I have corrected the recipe. Yes, I peel the potatoes but that is totally a personal choice. Many folks like the peel I know.
  
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