A tangy and creamy Southern-style potato salad with a hint of dill, perfect for picnics and gatherings.
Preparation time
20min
Cooking time
10min
Ingredients
8 Servings
- 0.5 teaspoons black pepper
- 1 cups celery
- 0.5 cups dill pickle relish
- 2 tablespoons fresh dill
- 4 hard-boiled eggs
- 1.5 cups mayonnaise
- 1 cups onion
- 6 cups potatoes
- 1 teaspoons salt
- 1 teaspoons sugar
- 1 tablespoons white vinegar
- 2 tablespoons yellow mustard
Directions
Step 1
Boil the diced potatoes in salted water until tender, about 10 minutes. Drain and let cool.
Step 2
In a large bowl, combine the mayonnaise, dill pickle relish, yellow mustard, white vinegar, sugar, salt, and black pepper.
Step 3
Add the cooled potatoes, diced celery, and diced onion to the bowl and gently mix to combine.
Step 4
Fold in the chopped hard-boiled eggs and fresh dill.
Step 5
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.