slightly adapted from The Saucy Southerner
- 3/4 cup finely diced celery
- 1/2 cup minced or finely diced red onion
- 1/2 cup dill pickle relish
- 1/2 cup + 2 tablespoons mayonnaise
- 3 tablespoons yellow mustard
- 2 tablespoons dill pickle juice
- 1 1/2 pounds russet potatoes, peeled and cubed, cooked in salted water until just about to fall apart, drained well in a colander, added back to the hot pan to dry out (seriously, do all that)
- 5 eggs, hard-cooked, peeled and very finely chopped
- salt and ground black pepper, to taste
Place the celery, onion, dill relish, mayonnaise, mustard, and pickle juice. Stir until well combined.
Add the potatoes and toss to coat. Add the eggs and mix gently. Season with salt and pepper to taste.
Refrigerate until ready to serve. Make it a day ahead for best results!
I always, always say that the simplest foods can be the hardest to get right. Anyone can make a “good” burger or spaghetti and marinara or omelette… but a GREAT one, a truly spectacular, “this will be my recipe for LIFE” one, can be so difficult to nail down. That’s what potato salad has been for me for years, until now. I really cannot thank my friend Paula enough because this one, this is THE ONE. Finally!
If you’re like me and Steve and you like mustardy, creamy, eggy potato salad, then this is also YOUR ONE. I guarantee it.