Classic Potato Salad

Here is the first of three potato salad recipes to pack into your picnic basket as a side dish or as a complete meal unto itself:

For each of the recipes, you can peel your potatoes if you like; I prefer skins-on. Place the potatoes in cold water, bring to a boil, and then cook the potatoes at a medium to high simmer until just tender, about 15-20 minutes. Drain and give them a quick three to four-minute cold water bath, then let drain well.

Classic Potato Salad – Serves 4

6 medium cooked gold potatoes (such as Yukon) diced. (see cooking instructions above)

4 dill pickles, chunky diced

3 stalks celery, diced

1 bunch scallions, trimmed and thinly sliced

3 hard-boiled eggs, chunky diced

The salad dressing:

1/3 cup mayonnaise

1 tsp dried dill or 3 Tb fresh chopped dill

¼ cup apple cider vinegar

3 Tb yellow mustard

Salt and pepper to taste


Mix all of the salad dressing ingredients together well to emulsify.

In a large bowl, toss all of the ingredients together with the dressing.

Classic Potato Salad

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