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This potato salad has been my trusted favorite for years and never fails to impress at potlucks or summer barbecues. Each spoonful is creamy with a crunch of celery and radish making it crave-worthy for any occasion.
My mom handed this recipe down to me and the first time I made it I felt instantly like I was carrying on a family tradition. It quickly became a staple at every family picnic especially since it can be made the night before.
Ingredients
- Red or white new potatoes or Yukon gold potatoes: give a creamy texture while holding their shape after boiling Look for firm smooth potatoes without sprouts
- Large eggs: add richness and protein Select eggs with clean shells and store them in the refrigerator until ready to cook
- Celery: adds crunch and freshness Choose celery with bright green stalks and crisp leaves
- Spring onions: offer a mild onion flavor without overpowering the salad Freshness is key look for firm roots and perky tops
- Radishes: bring color and a peppery bite Use firm radishes and grate just before mixing for best flavor
- Mayonnaise: creates the creamy base A high quality egg based mayo or homemade version will shine in this recipe
- Fresh dill: brightens every bite Chop just before using for vivid herb flavor
- Kosher salt: draws out flavors and enhances every ingredient Use a salt without additives for pure taste
- Pepper: provides a gentle kick Freshly cracked black pepper makes a noticeable difference
Step-by-Step Instructions
- Boil the Potatoes:
- Fill a large pot with water then add the potatoes and bring the water to a boil Once boiling salt the water generously then reduce the heat and simmer for roughly twenty minutes Test with a fork to check the potatoes are tender but still hold together
- Make Hard Boiled Eggs:
- Fill another pot with water and bring to a light boil Lower the temperature slightly so no bubbles break the surface Carefully use a skimmer or large spoon to add eggs Cook them gently for twelve to fourteen minutes then immediately transfer to an ice water bath to halt cooking
- Cool and Chill:
- Once potatoes are ready drain them and fill the pot back with cold water to cool Repeat the process until the potatoes are thoroughly cooled Place the cooled eggs and potatoes in the refrigerator for at least thirty minutes to make dicing easier
- Dice Potatoes and Eggs:
- After both ingredients are fully chilled peel the eggs and dice them and the potatoes into one inch pieces Try to keep everything even so your salad looks as nice as it tastes
- Mix Everything Together:
- Transfer the diced potatoes and eggs to a large glass mixing bowl Add in the mayonnaise celery radish spring onions fresh dill salt and pepper Stir gently but thoroughly so the dressing coats every piece without smashing the potatoes Serve your salad immediately or let it chill in the fridge for the flavors to meld
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Fresh dill is my secret weapon It ties all the flavors together and every summer my backyard garden provides the most fragrant sprigs Last summer my daughter helped me pick dill for this recipe and now she insists on adding an extra handful each time
Storage Tips
Potato salad stores well in an airtight container in the fridge for up to four days I often prep the potatoes and eggs a day early which means less work when guests arrive Avoid freezing as the texture will become watery
Ingredient Substitutions
If you are out of fresh dill try chopped parsley or chives for a different but tasty spin Greek yogurt can replace part of the mayonnaise if you like a tangier lighter salad You can switch red potatoes for fingerlings or baby golds if needed
Serving Suggestions
Serve this salad as a classic BBQ side alongside grilled chicken or burgers It pairs perfectly with smoky baked beans or fresh summer corn For a prettier presentation garnish with extra radish slices or a bright sprig of dill
Cultural and Family Context
Potato salad has roots in many cultures but the classic American version with mayonnaise is a picnic staple My version emphasizes fresh crunchy mixins and homemade mayo when possible making every bite nostalgic but refreshed
Frequently Asked Questions
- → What type of potatoes work best?
Red, white new, or Yukon gold potatoes are ideal as they hold shape and have a creamy texture.
- → How do you prevent overcooked potatoes?
Simmer potatoes gently and check with a fork; they should be tender, not mushy, before draining.
- → Can I make this dish ahead?
Yes, both eggs and potatoes can be cooked in advance. Assemble on the day of serving for freshness.
- → How long will it keep in the fridge?
This salad stores well, refrigerated, for up to three or four days in an airtight container.
- → Is there a healthier mayonnaise option?
Using homemade mayonnaise allows you to choose quality oils and skip unnecessary additives.