Ingredients
For the base
- 4.5 lb Yukon Gold potatoes
- 14 large eggs
For the dressing
- 1.75 cups mayonnaise (preferably Hellmann’s)
- 1/3 cup mustard
- 3 tbsp apple cider vinegar
- 2.5 tbsp dill relish
- 1/2 tsp granulated sugar
- 1/2 tsp onion powder
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the potatoes and eggs. Bring two large pots of salted water to a boil. In one pot, add halved Yukon Gold potatoes and cook for 15-18 minutes until fork-tender but still holding shape. In the second pot, gently lower the eggs and boil for 12 minutes to achieve hard-boiled perfection. This simultaneous cooking saves time as both finish around the same time.
- Cool and peel potatoes and eggs. Drain the potatoes in a colander and let them cool for 5 minutes until comfortable to handle. Transfer eggs to an ice bath to stop cooking and ease peeling. Once cool enough, peel potatoes and cut into bite-sized cubes. Peel the eggs and separate the whites from the yolks into two bowls.
- Prepare the dressing. Mash the egg yolks with a fork until smooth and creamy. Add mayonnaise, mustard, and apple cider vinegar, stirring until the mixture is uniform and silky. Fold in dill relish, granulated sugar, and onion powder evenly.
- Combine ingredients. Roughly chop the egg whites into bite-sized pieces and add them to the cubed potatoes in a large bowl. Pour the yolk dressing over the mixture and gently fold to coat all components evenly. Season gradually with salt and freshly ground black pepper, tasting to ensure balanced seasoning.
- Chill before serving. Transfer the potato salad to a serving dish or storage container and refrigerate for at least 1 hour. This resting time allows flavors to meld and the dressing to set. The salad can be kept refrigerated for up to 3 days.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during cooking.
- Cooling eggs in an ice bath makes peeling easier and prevents overcooking.
- Adjust salt carefully since mayonnaise and mustard already contribute saltiness.
- Refrigerating the salad before serving enhances flavor melding and texture.
- This salad stays well for up to 3 days when refrigerated in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Halal
