It's the classic summertime side dish! And this recipe is a family favorite potato salad. With large chunks of potatoes, a creamy mayocentered dressing, and lots of delicious flavors, you'll love this dish! Whether for a summer party or holiday, this is the recipe to make!

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Skip ahead:

00:00 Intro
00:08 Cooking the potatoes
02:13 Preparing the dressing
05:20 Chopping up the potatoes
07:00 Adding all of the final ingredients
09:13 Tasting the potato salad

INGREDIENTS

4 lb red potatoes
1 3/4 cups mayonnaise
2 tbsp apple cider vinegar
1 tbsp yellow mustard
1/2 cup diced white onion
1 1/2 tsp salt
1 tsp black pepper
2 tbsp pickle relish
1/2 tsp celery seed
1 cup diced celery
4 large hardboiled eggs, diced

INSTRUCTIONS

Place washed potatoes in a stockpot. Cover the potatoes with cold water by one inch. Place the stockpot over medium heat and bring to a boil. Once boiling watch the water so it doesn't boil over and cook the potatoes until they are tender. To check if the potatoes are cooked insert a knife into the middle and it should meet no resistance. Once cooked drain and set the potatoes aside to cool.

In a medium bowl, combine the mayonnaise, onion, mustard, apple cider vinegar, pickle relish, celery seed, salt, and pepper. Whisk to combine and set aside. Prepare the potatoes by slicing them into small bitesized pieces or use a chopping tool to chop them irregularly.

Place the prepared potatoes in a large bowl. Add the diced celery and hardboiled eggs. Pour over the dressing and mix to combine all the ingredients.

Cover and refrigerate 34 hours before serving to let the flavors incorporate.

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