Recipe Background
Secret Potato Salad is a creamy, tangy creation with Yukon Gold potatoes, mustard, and sweet relish that’s easy to prepare and perfect for any gathering.
Secret Potato Salad! This delightful dish is a creamy and colorful medley of textures and flavors that’s as comforting as a stroll down memory lane. Yukon Gold potatoes, soft and buttery, become the perfect canvas for a tangy symphony of yellow mustard and apple cider vinegar. The subtle hint of celery seeds and a crisp bite from fresh celery add depth, while the sweet pickle relish sneaks in with a zing, transforming each forkful into an event. You're never sure if you’ll get a burst of sweet onion or a piece of the hard-boiled egg chopped to just the right consistency. It smells like those family picnics everyone reminisces about, where mustard-stained shirts and sunny laughter were all part of the deal.
This salad happens to be charmingly easy to prepare. Boiling the potatoes until they're just tender doesn’t require more than occasional glances at your watch, allowing you to enjoy an iced tea break or dance to your favorite playlist. Stirring together mayonnaise, mustard, and spices is as simple as conversation, with the mixture coming together quicker than you'd expect. Toss it all together, and the hardest part is waiting for it to chill until everything melds into an irresistibly delicious dish. Share it at a potluck or enjoy the secret all to yourself; either way, it leaves taste buds begging for more.
Ingredients
- 5 pounds Yukon Gold potatoes cut into quarters
- cold water to taste
- salt to taste
- 2 cups mayonnaise
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika plus more, to taste, for garnish
- pepper to taste
- 4 hard boiled eggs peeled and chopped
- 3 celery stalks diced
- 1/2 cup sweet onion diced
- 1 tablespoon fresh dill chopped, plus more, to taste, for garnish
Directions
- In a large stockpot, add the potatoes and enough of the water to cover them by 1 inch.
- Place the stockpot over high heat and bring the potatoes to a boil.
- Add the salt to the potatoes and cook until they are fork-tender, about 13-15 minutes.
- While the potatoes are cooking, in a medium bowl, mix the mayonnaise, the sweet pickle relish (plus its juices), the mustard, the apple cider vinegar, the celery seeds, 1/2 teaspoon of the paprika, the salt, and the pepper and mix until smooth.
- Drain the potatoes and discard the loose peels.
- Chop the potatoes into 1/2-inch chunks; it's okay if they are soft and crumbly.
- Place the potatoes in a large bowl.
- Gently mix the mayonnaise mixture into the potatoes until they are coated well.
- Stir the eggs, the celery, the onions, and 1 tablespoon of the dill into the potato salad mixture.
- Taste the potato salad and season with the salt and the pepper as needed.
- Garnish the potato salad with the extra dill and the extra paprika.
- Cover the potato salad and refrigerate for at least 4 hours and up to overnight.
- Serve.
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