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THE BEST POTATO SALAD EVER

A creamy mayonnaise based garlic dill potato salad with creamy potatoes and crunchy vegetables.
Servings 10

Ingredients

  • 5 pounds potatoes
  • 1 1/2 large yellow onion diced
  • 4 stalks celery diced
  • 1/2 cup carrots shredded (optional)
  • 6 hard-boiled eggs, diced
  • 1 1/2 cups liquid of garlic dill pickles divided
  • 4 cups mayonnaise
  • 4 TBS Dijon mustard
  • salt
  • pepper

Instructions

  • Scrub baking potatoes and put them in a large pot covering them with cold water. Bring the water and potatoes to a boil and then lower the heat to a simmer. Cook the potatoes until fork tender.
  • Take potatoes out of the water, dry them with a paper towel, and let them come to room temperature on a baking sheet. Cool them in the refrigerator for a couple of hours or overnight.
  • When the potatoes are completely cool, gently peel the thin skins off the potatoes. Cut each potato into bite-size cubes and put them into a big bowl with 1/4 cup of pickle juice.
  • Peel and rough chop the eggs and add to the bowl with the potatoes.
  • Dice the onions and celery and add to the peeled potatoes.
  • Add the onions, celery, carrots and the hard boiled eggs to the potatoes.
  • Shred the carrots and add them to the bowl with the potatoes.
  • In another large bowl add the mayonnaise, mustard and 2/3 to 1 cup of pickle juice. Stir to incorporate. Pour mixture over potatoes. Gently mix. You don't want to crush the potatoes. Add dill and mix.
  • Add salt and pepper to taste and mix.
  • The potato salad with be rather "soupy". Refrigerate for at least 6 hours, preferable overnight. The potatoes will absorb some of the dressing.
  • Serve cold.

Notes

This is not rocket science. Try it a couple of times and make it your own. A little more or less of something won't change the flavor too much!
This is my most requested picnic recipe!