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Ingredients
- 2 pounds potatoes
- 2½ tsp salt
- 3 hard-boiled eggs
- ¼ cup pickle relish (we prefer dill)
- ½ red onion (looking for about ½ cup)
- 3 medium stalks celery
- ¼ cup pimento stuffed green olives (about 4) chopped
- ½ cup mayonnaise
- 1 tbsp mustard
- 2 tbsp apple cider vinegar (try replacing this with lemon juice or brine from the olives)
- ½ tsp black pepper
- Fresh parsley or dill as a garnish (optional)
Directions
- Cut potatoes into ⅔-¾ inch chunks and place with salt into cold water (enough to cover the potatoes with an extra inch). Bring to a boil then reduce to a simmer until the potatoes are fork tender (about 8-10 minutes)
- While potatoes are simmering, peel hard-boiled eggs and chop onion, olives, and celery.
- Drain potatoes and spread them out on a cookie sheet and sprinkle with the vinegar. Let them cool for 15 minutes .
- Combine mayonnaise, mustard and pepper, and the yolks of the eggs and stir together.
- Stir in celery, olives, and onion then dice the egg whites and relish into the dressing and stir to combine.
- Mix potatoes with dressing and add any garnish (dill and/or parsley)
- Potato salad gets better after it has been sitting in the refrigerator for anywhere between 30 minutes and 2 days.