Best Potato Salad Classic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
7 red or white new potatoes (Yukon gold potatoes also work)
02 -
6 large eggs
03 -
3 celery ribs, sliced
04 -
4 spring onions, sliced
05 -
6 radishes, grated
06 -
1 cup mayonnaise
07 -
1 tablespoon roughly chopped fresh dill
08 -
½ teaspoon kosher salt
09 -
¼ teaspoon pepper
# Instructions:
01 -
Fill a large pot with water. Add the potatoes and bring to a boil. Salt the water, reduce to a simmer, and cook for 20 minutes or until a fork inserts easily with a little resistance.
02 -
Fill another pot with water and bring to a boil. Reduce the heat to low so no bubbles are breaking the surface. Use a skimmer to gently add the eggs. Cook for 12 to 14 minutes, then place in an ice water bath to stop cooking immediately.
03 -
Once the potatoes have finished cooking, drain the water. Fill the pot with cold water to cool the potatoes down, then drain again. Place both the eggs and potatoes in the refrigerator to cool completely.
04 -
Once fully cooled, peel the eggs. Dice both the potatoes and eggs into 1-inch sized pieces.
05 -
Add the diced potatoes and eggs to a large mixing bowl along with the mayonnaise, celery, radishes, green onion, dill, salt, and pepper. Stir gently until well combined. Serve immediately or refrigerate for up to three days.
# Notes:
01 -
To save time, cook the eggs and potatoes a day in advance and prepare the salad the next day.
02 -
Use homemade mayonnaise for a healthier option, allowing control over the quality of ingredients.