The Scoop
Discover the creamy and tangy 'Secret Potato Salad' - a must-try for your next cookout!
Well, the secret is out! Our Secret Potato Salad was the missing piece of your cookout extravaganza! What is it that makes this one so special?! You'll just have to give this creamy, tangy, potato-y dish a taste to totally understand. This one just hits different! Seriously. Out of all the options out there, this Secret Potato Salad is the one we keep turning back to again and again. So, go ahead! Tell everyone you know! It's just that good!
Ingredients
- 5 pounds Yukon Gold potatoes, cut into quarters
- cold water, to taste
- salt, to taste
- 2 cups mayonnaise
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika, plus more, to taste, for garnish
- pepper, to taste
- 4 hard boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh dill, chopped, plus more, to taste, for garnish
Directions
- In a large stockpot, add the potatoes and enough of the water to cover them by 1 inch.
- Place the stockpot over high heat and bring the potatoes to a boil.
- Add the salt to the potatoes and cook until they are fork-tender, about 13-15 minutes.
- While the potatoes are cooking, in a medium bowl, mix the mayonnaise, the sweet pickle relish (plus its juices), the mustard, the apple cider vinegar, the celery seeds, 1/2 teaspoon of the paprika, the salt, and the pepper and mix until smooth.
- Drain the potatoes and discard the loose peels.
- Chop the potatoes into 1/2-inch chunks; it's okay if they are soft and crumbly.
- Place the potatoes in a large bowl.
- Gently mix the mayonnaise mixture into the potatoes until they are coated well.
- Stir the eggs, the celery, the onions, and 1 tablespoon of the dill into the potato salad mixture.
- Taste the potato salad and season with the salt and the pepper as needed.
- Garnish the potato salad with the extra dill and the extra paprika.
- Cover the potato salad and refrigerate for at least 4 hours and up to overnight.
- Serve.
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