BEST POTATO SALAD EVER 🤤🤤
This is my JAM right now! Few things taste like summer like a killer potato salad. This recipe is refreshing, bursting with flavor, and keeps all week for you meal prep peeps. Full disclosure: it DOES take some time, but it’s well worth the work… Check it out!🔽🔽🔽
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🅰️INGREDIENTS:
-5# Yukon Gold potatoes
-5 hard boiled eggs
-2c Mayo of choice (or Vegannaise)
-1c sweet pickle relish
-2T yellow mustard
-1T apple cider vinegar
-1T celery seeds
-1/2t paprika
-3 celery stalks, diced or minced
-1 red onion, chopped
-2T fresh dill, minced
-Salt and pepper to taste
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🅱️DIRECTIONS:
-Cut the potatoes into quarters. Place them in a large stock pot with COLD water, filling to one inch over the potatoes. Set the pot over high heat and bring to boil. Once boiling, add 1-2T salt and cook the potatoes 13-15min, until fork tender. Remove from heat, strain with cold water immediately, and peel the skins off under running water. Chop into smaller sizes if desired.
-Boil the eggs. Place them in a large pot (with plenty of room, this is key to perfect hard boiled eggs), with COLD water, filling to one inch over the eggs. Set the pot over high heat, cover, and bring to boil. Once boiling, turn the heat off and leave the pot on the hot burner for 10-12min. Remove from heat, strain with cold water immediately, and peel the shells off under running water. Chop the eggs and set aside.
-Meanwhile, in a medium bowl, mix: mayo, relish, mustard, vinegar, celery seeds, paprika, salt, and pepper to taste. Stir smooth.
-Chop celery, onion, and dill.
-Mix potatoes and dressing. Then stir in eggs, celery, onion, and dill. Taste, and then season further if needed. Garnish with dill and paprika.
-Cover the salad and refrigerate for at least 4hr, or overnight if possible!
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‼️This recipe is the real deal! This goes perfectly as a side dish during the summer, or as a flavorful complement to any summer dinner. Like it? Let me know how it goes for you!