Dill pickles, olives, and plenty of eggs add a whole lot of flavor to the classic potato salad.
Course: Side Dish
Keyword: Classic Potato Salad
3poundsYukon Gold potatoes, cut into ½-¾ inch pieces
⅓cupdill pickle relish
¼ - ½teaspoonsmoked paprika
½teaspoonkosher salt, adjust to taste
½teaspoonfreshly ground black pepper, adjust to taste
3-4ouncescanned sliced olives, drained
8hard-boiled eggs, roughly chopped
3green onions, sliced thin
Place the potatoes in a large pot and cover with water. Boil over high heat until fork-tender, about 9-10 minutes. Drain under cold water and set aside.
Combine the mayonnaise, mustard, dill relish, dill, smoked paprika, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, olives, and green onions to the bowl. Stir to mix well.
Stir to combine. Serve immediately or refrigerate until ready to serve. Enjoy!
You can use any potato you like to make this potato salad. However, I love the thin-skinned Yukon Gold potatoes. There's no need to peel them and the texture stays nice for the salad. If you decide to use a russet or red potato, you'll want to peel the potatoes for the best results.