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Potato Salad

Nothing quite says cookouts and picnics like a big bowl of potato salad to go along with your burgers and dogs! This recipe is a great make ahead because it's actually even better if it gets to set up in the fridge overnight!


3 pounds Yukon gold potatoes

1 cup mayonnaise

1/2 cup sour cream

1/2 cup sweet pickle relish

1 tbsp yellow mustard

1/2 tbsp dijon mustard

1/2 tbsp apple cider vinegar

1/2 tbsp celery seeds

1/2 tsp paprika

3 hard boiled eggs, peeled and chopped

1-2 stalks celery, diced

1/2 cup sweet onion, diced

1 tbsp fresh dill, chopped

1/2 tbsp salt

3 strips bacon, cooked crisp and crumbled

pepper to taste

1. In a large pot, add the potatoes and cover with water to about 1-2 inches above the potatoes. Bring water to a boil and boil for 12-15 minutes, until fork tender. Strain.

2. While the potatoes are hot, peel the skins. The skins will easily peel off at this point. Then cube the peeled potatoes into bite sized chunks.

3. In a large bowl, combine all of the other ingredients and mix thoroughly.

4. Add the potatoes to the creamy mixture and fold them in making sure to evenly coat the potatoes.

5. Cover and refrigerate at least 4-6 hours but preferably overnight.


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