Potato Salad

Potato Salad

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Yield: 8 servings

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 15 MinCook time: 15 MinInactive time: 4 HourTotal time: 4 H & 30 M

Ingredients

• 4 large Yukon Gold potatoes, cut into 1/2 inch cubes
• 1 cup mayonnaise
• 1/2 cup dill pickle relish
• 1 Tbsp yellow mustard
• 1 tsp apple cider vinegar
• 1/4 tsp paprika
• 2-3 hard boiled eggs
• 2 celery stalks, diced
• 1/2 cup yellow onion, diced
• 2 Tbsp fresh dill, chopped
• salt and pepper, to taste

Instructions

1. Add cubed potatoes into a large pot and fill with cold water until the water is about an inch about the potatoes. Set the pot over high heat and bring to a boil. Boil for 10-15 minutes, or until fork tender.
2. Meanwhile, in a medium bowl, mix the mayonnaise, relish, mustard, apple cider vinegar, and paprika. Stir to combine. Then add in eggs, celery, onion, and dill.
3. Once the potatoes are tender, drain off the water. Place the potatoes in a large bowl. Add the dressing and eggs, celery, onion, and dill. Add salt and pepper, to taste.
4. Cover and refrigerate for at least 4 hours. It tastes the best when made a day ahead!

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