Potato Salad
  • 5 lbs red potatoes
  • 1/2 medium red onion, diced
  • 4 stalks celery, diced
  • 1/2 cup dill pickle relish drained (or sliced dill pickles) add more if you prefer.
  • 1/4 teaspoons celery salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1- 1 1/2 cup homemade mayo
  • Garnish with sliced dill pickles, drained relish and red onion.
  1. In a large saucepan cover potatoes with cold water.
  2. Over high heat bring to a boil with a lid on.
  3. Once it boils, remove the lid and boil 10-15 minutes until potatoes are pierced with a fork and slide off easily.
  4. Drain water off potatoes.
  5. Cool potatoes with cold water.
  6. Peel potatoes carefully with a paring knife by scraping the skin off the potatoes.
  7. Potatoes can be refrigerated overnight before peeling.
  8. Peel and dice potatoes and mix with celery, onions, relish, celery salt, salt, pepper, and mayo.
  9. Refrigerate potato salad after mixing. Having the potato salad in the fridge after it's mixed for a few hours allows for great flavor, a day in the fridge is great. This is a recipe that is great to make ahead of time.
  10. (my homemade mayo recipe is here)
different varieties of potatoes will result in different texture potato salad. Red and Gold potatoes are waxier and create a smooth potato for potato salad. Baking potatoes have a starchier grainy texture and fall apart a bit more, they will also absorb more mayo, if you use baking potatoes be sure you have enough mayo to coat the potatoes well they will absorb more than the other varieties I mentioned.
I prefer to make the mayo, it's easy and so delicious. If you want to use purchased mayo my recommended brand is Hellman's/Best Foods.
Recipe by Created by Diane at https://www.createdby-diane.com/2016/07/potato-salad.html