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Cookout Potato Salad

Cookout Potato Salad

This Cookout Potato Salad strikes the perfect balance between traditional flavors and modern freshness, featuring creamy Yukon Gold potatoes, hard-boiled eggs, and a tangy dressing that brings people together for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 lbs Yukon Gold Potatoes, peeled and cubed into 1-inch pieces
  • 4 large Hard-Boiled Eggs, chopped coarsely
  • 1 cup Mayonnaise, full-fat
  • 2 tbsp Yellow Mustard
  • 1 tbsp Apple Cider Vinegar
  • 3 stalks Celery, finely diced
  • 1/2 cup Red Onion, finely minced
  • 1/4 cup Sweet Pickle Relish
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Fresh Dill, chopped finely
  • Salt and Black Pepper, to taste

Method
 

  1. Prepare the potatoes by peeling and cutting them into uniform one-inch cubes. Place in a large pot, cover with cold water, and add salt. Bring to a boil, then simmer for 10-15 minutes until tender.
  2. While the potatoes cook, prepare the hard-boiled eggs by boiling them for 10 minutes, then placing them in an ice bath. Once cooled, peel and chop the eggs.
  3. Drain the cooked potatoes and drizzle apple cider vinegar over them while still hot. Let cool for at least 20 minutes.
  4. In a medium bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish, salt, and pepper.
  5. In a large mixing bowl, combine cooled potatoes, chopped eggs, diced celery, and minced red onion. Pour the dressing over and gently fold together.
  6. Taste and adjust seasoning if necessary. Fold in fresh dill and transfer to a serving bowl. Sprinkle with smoked paprika and refrigerate for at least two hours before serving.

Notes

Ensure potatoes are cooked in cold water for even cooking. Use fresh herbs for the best flavor. Store in an airtight container in the refrigerator for up to four days.