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potato salad in wooden bowl on place mats with whole potatoes and potted plant on butcher block

Homemade Potato Salad

No mushy, bland potato salad. This is the one for your next summer barbeque! With dill!
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 cups diced potatoes
  • 1-2 Tbsp oil
  • salt & pepper or seasoning salt
  • 3 eggs
  • 1 cup finely chopped celery
  • 1/2 cup onion, green onion or chives
  • 1/2 cup relish or diced pickles
  • 1/2 cup mayonnaise or more
  • 1 Tbsp mustard
  • 1/4 tsp garlic or garlic powder
  • 1 1/2 tsp chopped dill
  • pepper to taste

Method
 

  1. Dice potatoes. Coat in 1-2 Tbsp oil and sprinkle with salt and pepper or seasoning salt. Lay in a single layer on a parchment lined baking sheet. Bake for 30 minutes at 400℉, turning halfway through.
  2. Boil and peel eggs. Chop.
  3. Mix together in a separate bowl the celery, onion, relish or pickles, mayonnaise, mustard, garlic, dill and pepper. Store in the fridge until ready to use, or mix immediately with the potatoes and eggs.
  4. Enjoy!