Ingredients
3 lb Yukon Gold potatoes, scrubbed
¾ cup mayonnaise (or ½ cup mayo + ¼ cup Greek yogurt)
2 tbsp Dijon mustard
1 tbsp apple cider vinegar (or lemon juice)
2 tbsp sweet pickle relish
3 hard-boiled eggs, chopped
2 celery stalks, finely diced
¼ cup red onion, minced (or 3 tbsp scallions)
2 tbsp fresh dill, chopped
½ tsp paprika
½ tsp celery seed
1 to 1¼ tsp kosher salt, to taste
½ tsp black pepper
Optional: 4 strips cooked bacon, crumbled; ½ cup shredded cheddar; extra dill for garnish
Instructions
Add potatoes to a large pot, cover with cold salted water, and bring to a boil. Simmer 12–15 minutes until just tender. Drain and cool until warm enough to handle. Peel if desired, then cut into ¾-inch chunks.
Whisk mayonnaise, Dijon mustard, vinegar, relish, paprika, celery seed, 1 tsp salt, and pepper in a large bowl until smooth and creamy.
Add warm potatoes to the bowl and gently toss to coat so they absorb the dressing.
Fold in eggs, celery, onion, and dill. Taste and adjust salt and pepper.
Garnish with dill and a pinch of paprika. Chill at least 4 hours or overnight before serving for best flavor.
Notes
Make it lighter: Swap up to half the mayo with plain Greek yogurt.
Texture tip: Combine potatoes while still warm for maximum flavor absorption.
Serving idea: Pairs beautifully with grilled salmon, BBQ chicken, or veggie skewers.
Storage: Refrigerate in an airtight container up to 7 days. Do not freeze.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiled; Mixed
- Cuisine: American
- Diet: Vegetarian