The Best Potato Salad Recipe 

The Best Potato Salad Recipe 

How to make the best potato salad recipe. My Mom’s Potato Salad Recipe is hands down the best potato salad I’ve ever eaten or anyone  has ever tasted!

 INGREDIENTS

• 5 pounds Yukon Gold or Klondike Goldust
•  potatoes  • 2 cups mayonnaise (your favorite brand)
• 1 cup cold sweet pickles
• 2 tbsp. yellow mustard or 1 part yellow + 1 part Dijon
• 1 tbsp.
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard-boiled eggs, peeled and chopped
• 3 sticks of celery, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon chopped fresh dill
• Salt and Pepper

 PREPARATION

1. Cut the potatoes into wedges and place in a large saucepan. Fill the pot with cold water to an inch above the top of the potatoes.Place the pot on high heat and bring to a boil. After boiling, add 1 tablespoon of salt and cook the potatoes until tender, 13-15 minutes.
2. In a medium bowl, combine mayonnaise, sweet juice marinade, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper. Mix until smooth.Then chop eggs, celery, onion and dill.
3. When the potatoes are very tender, drain off all the water. Remove loose skins and cut potatoes into 1/2-inch pieces. It’s okay if they’re soft and crumbly.Place the potatoes in a large bowl. Gently stir in the dressing until  the potatoes are evenly coated. Then mix eggs, celery, onion and dill. Taste and season with salt and pepper if needed. Garnish with fresh dill and paprika.
4. Cover the potato salad and refrigerate for at least 4 hours. If you have time to prepare it in advance, the second day is even better! Store in the refrigerator in an airtight container for up to a week.

 notes

1stIf you can’t find golden potatoes, use Russets.

1. For the best flavor, prepare the potato salad the night before.