Easy Classic Potato Salad
Super creamy and fresh potato salad that is perfect for any picnic or BBQ!
Servings 8 servings
Cost $8
Ingredients
- 4-5 Large Russet Potatoes
- 8 Boiled Large Eggs Peeled
- 3 Scallions Thinly Sliced
- 2 Celery Ribs Finely Diced
- 1 1/2 Cups Mayonnaise
- 1 TBSP Mustard
- 1/3 Cup Dill Pickle Juice
- 1/2 tsp Kosher Salt
- 1/2 tsp Freshly Cracked Pepper
- 1 TBSP Fresh Dill Chopped, Optional
Instructions
- Place potatoes in a large pot and cover with water. If the potatoes are really large, cut them half.
- Bring to a boil, then reduce to medium high heat. Cook for 18-20 minutes or until a knife inserted in the center slides out.
- Remove potatoes and transfer to a plate to let cool for 10 minutes.
- Peel and remove potato skins. Cut into cubes and place into a large bowl.
- Rough chop eggs and add them to the potatoes.
- In a large bowl mix together mayonnaise, mustard, pickle juice, diced celery, sliced scallions, chopped dill, salt and pepper.
- Pour dressing over potatoes and eggs and gently toss to coat.
- Garnish with a little sprinkling of chopped dill.
- Cover and chill for 1 hour before serving.