There are some recipes that everyone considers the quintessential All-American summer side dishes. Baked beans, coleslaw, corn on the cob, but probably the most essential is the potato salad. What is a barbecue without potato salad? What is a picnic without a potato salad? What is Summer without potato salad?? It’s just that important. Filling potatoes, crunchy celery, creamy zesty sauce, and eggs! Whoever decided to put eggs in this dish was a genius! Of course, I love hard-boiled eggs and any excuse to make them might make me a little biased on the topic.
When it comes to potato salad recipes, it really doesn’t get any more classic that Betty Crocker’s Favorite Potato Salad . That’s the recipe I’ve used time and time again. It’s the standard everyone expects. As with most things I make over time, I start to give them my own flare by adding and changing the ingredient to ones I think will better enhance the flavor of the dish. For this recipe I’ve added garlic, onions, dill pickles, dill, and parsley. So many awesome flavors to wow your guests! I love dill pickles in potato salad! Totally optional but if you like pickles, you have to try it! If you’ve read any of my cooking posts, you know I’m obsessed with garlic but hey, it’s good for your blood pressure, overall heart health, and boosts your immune system. So it’s a healthy obsession right? And the herbs! Just to give it a little bump. I thought parsley and dill were the way to go.
Hope you enjoy my take on this time-honored summer side dish!
- 3 lbs Potatoes, red or russet
- 2 tsp salt
- 4 hard boiled eggs
- 3 stalks celery, chopped
- ½ cup green onion, chopped
- 1 cup Dill pickles, chopped
- ¼ medium yellow onion minced
- 3 cloves garlic minced
- 2 cups mayonnaise
- 1 tbsp brown mustard
- 1 tsp dried parsley
- 1 tsp dried dill
- 1 tsp Sugar
- Salt and pepper to taste
- Fill a large pot with water, add salt and potatoes.
- Boil for 25 minutes.
- Drain and chill the potatoes.
- Meanwhile, chop eggs, celery, green onion, and dill pickles.
- Place them in a large bowl.
- In a smaller bowl, mix yellow onion, garlic, mayonnaise, brown mustard, parsley, dill, and sugar.
- Once the potatoes are cool enough to handle, chop them and add them to the large bowl.
- Add as much salt and pepper as desired.
- Add all the sauce to the salad and stir until incorporated.
- Chill and serve.