Go Back
–+ servings

Di's Potato Salad

This potato salad is a family favorite and most requested summer side. It will be at any summer get-together, outdoor concert or bar-b-que!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

Ingredients
  

  • 2 pounds Yukon Gold Potatoes, peeled and cut into 1-inch cubes
  • 6 eggs, hard boiled and cooled
  • 2 Celery stalks, with leafy tops, diced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon Stone Ground mustard
  • ¾-1 cup Mayonnaise more if needed
  • 2-4 tablespoons Your favorite Dill Pickle juice
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Fill a large pot with enough cold water to cover the potatoes. Add the peeled and cubed potatoes and 2 tablespoons Kosher salt and bring to a boil. Reduce heat to medium-low and cook, uncovered, until the potatoes feel tender when pierced with the tip of a sharp knife, about 20-25 minutes.
  • Shell the eggs, cut in half, remove the yolks and place them into a medium size mixing bowl. Using a fork, mash up the yolks until they are a fine consistency. Add ¾ cup of the mayonnaise and the mustard and stir to a smooth consistency. Add 2 tablespoons of the dill pickle juice and stir. If the mixture seems too thick, add a little more pickle juice. Taste and adjust seasoning or pickle juice.
  • Coarsely chop the egg whites and add to a large mixing bowl. add the chopped celery with the leafy tops, and all the herbs. Add the cooled potatoes. Stir to incorporate all the herbs.
  • Add the mayonnaise mixture and gently stir, making sure everything is nicely coated with the mixture. If you need more mayonnaise, add a little bit at a time, gently stirring.

Notes

Substitutions

• I love using the small fingerling potatoes (all the colors!) in place of larger yukons.  You don't need to peel them, but you may want to slice some of the larger ones in half before cooking.  Cooking time is about the same.  Start testing for doneness at 15 minutes.
• Dijon mustard is also great in this salad
• If you don't have fresh dill, use about 1 teaspoon dried. 
• Fresh parsley is a great addition to the salad too

This salad is better the next day!

Keyword Family Favorite, Summertime Salad
Tried this recipe?Let us know how it was!