This easy potato salad recipe is light and flavorful. Potatoes, celery, onions and eggs are combined with a delicious homemade dressing infused with herbs and spices.
Quarter potatoes (or halve if they are small red potatoes) and place them in a 5-quart saucepan. Fill the pan with cold water until the potatoes are covered by 1”
Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).
Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.
Once the potatoes are cool enough to handle, peel the skins off of them, then dice them into ½” pieces.
Transfer the diced potatoes to a large bowl (preferably one with a lid because you will be chilling the salad).
Make the Dressing
While the potatoes are boiling, make the dressing.
Whisk together mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.
Assemble
Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl. Stir to combine.
Add the dressing and mix until evenly distributed.
Chill & Serve
Cover the potato salad and chill in the refrigerator for at least 6 hours, or overnight.
Sprinkle with additional fresh dill and serve cold.
Video
Notes
Ingredient Substitutions
Red Potatoes. Yukon gold potatoes are a good substitute.
Celery. I don't recommend substitutions for the celery.
Green Onions. Choose your favorite variety - yellow, red, white, etc.
Mayonnaise. choose a mayo variety that fits your dietary needs.
Dijon mustard. any variety of mustard works well, just be sure to consider how the variety you use will change the flavor of the potato salad. (e.g. honey mustard will make it sweeter).
Paprika. smoked paprika adds a nice smokey flavor.
StoreStore leftover potato salad in an airtight container in the refrigerator for 3-5 days. I do not recommend freezing this recipe.