Potato Salad With Dill Relish

Potato Salad With Dill Relish and Mustard
Diana Rattray
  • 40 mins
  • Prep: 25 mins,
  • Cook: 15 mins
  • Yield: Serves 6
Ratings (5)

This potato salad gets some excellent flavor from dill relish, a little mustard, and hard cooked eggs. It's a delicious potato salad, perfect for any cookout or picnic, or serve it with a lunch sandwich or cold cuts. Feel free to use chopped fresh celery in this easy salad for extra crunch.


What You'll Need

  • 2 1/2 pounds round white potatoes or Yukon gold, peeled and cut into 1/2-inch to 1-inch pieces
  • 5 large eggs, hard boiled, chopped
  • 3 green onions thinly sliced
  • 2 ribs celery, diced
  • 2 heaping tablespoons dill relish
  • 1 heaping tablespoon prepared mustard
  • 1 to 1 1/2 cups mayonnaise
  • 1/4 teaspoon celery seeds
  • salt and pepper, to taste

How to Make It

  1. Put the potatoes in a large saucepan; cover with water and add 1 teaspoon salt. Bring to a boil. Cover, reduce the heat, and simmer until potatoes are tender, about 12 to 15 minutes. Drain and let cool.
  2. In a large bowl, combine the potatoes, eggs, green onions, celery, relish, mustard, and 1 cup of mayonnaise. Stir gently to combine. Stir in more mayonnaise, as needed, along with the celery seeds and salt and pepper, to taste.
  1. Cover and chill until serving time.

Serves 6.


*To cook the eggs, put them in a saucepan and cover with water. Cover the pan and bring to a full boil over high heat. Leave the cover on and remove the pan from the heat. Let stand for about 16 to 18 minutes. Drain and cover with cold water. Cool and peel.

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