The Best Potato Salad

5 from 1 vote

Make the Best Potato Salad for your next backyard party. This classic BBQ side is creamy, savory, herby with a little crunch.

Prep Time10

Cook Time10

Course: Side Dish

Cuisine: American

Keyword: potato salad, idaho potatos, summer recipe, bbq side dish, classic side dish, potluck dish, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

1 lbs Potatoes
3 Eggs
1/4 cup Mayonaise
1/4 cup Mustard
3 tbsp Sweet Relish
2 Radish
1/2 Sweet onion
2 tbsp Dill
1 tbsp Chives
1 tbsp All purpose seasoning

Instructions

Start by peeling the potatoes and then dicing into bite size pieces. Rinse to remove any dirt from the peels.
Fill up 3/4 of a saucepan with water, add a pinch of salt and bring it to a boil. Add the diced potatoes and whole eggs in the water.
Cook for 10 minutes and remove the hard boiled eggs. Check the potatoes at this time. They should be fork tender or may need another 5 minutes.
Set the potatoes to the side to cool off.
In a mixing bowl add mayonnaise, yellow mustard and sweet relish. Next, thinly slice a few radishes and divide in half to make them bite size. Add a handful of freshly chopped dill, chopped sweet onion and season with an all purpose rub. Mix the ingredients together.
Peal the hard boiled eggs and chop into small pieces. Add the eggs and potato cubes to the bowl and fold them into the creamy sauce. Continue to gently fold over until the potatoes are evenly covered.Mixing too hard will break up the potatoes.
Top with some finely chopped chives and enjoy!

Notes

DO NOT overcook the potatoes.

For some zest, add pickle juice.

For an extra crunch add celery.

Nutrition