Family-Favorite Potato Salad

Serves4 | Original Recipe on Taste As You Go


  • 4 large russet potatoes, peeled and diced
  • 1/2 cup mayonnaise
  • 2 tablespoons dill relish
  • 1 teaspoon dijon mustard (I use this, but mom preferred yellow mustard like this)
  • Salt and pepper, to taste
  • 2 hard-boiled eggs, diced


  1. Bring a large pot of water to a boil. Add potatoes to the boiling water and cook until just fork-tender. You don't want them to be too soft, otherwise they'll turn to mush when you mix the salad together.
  2. Drain the potatoes really well and spread them out in a single layer on a large rimmed baking sheet. 
  3. Meanwhile, whisk together the mayonnaise, relish, and mustard in a large bowl until combined. Add salt and pepper, to taste.
  4. Carefully add the warm potatoes and diced eggs and toss gently until the potatoes are coated evenly with the dressing.
  5. Refrigerate for at least 30 minutes prior to serving.

Recipe by Michelle Rittler, Taste As You Go

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