This potato salad takes about 2 hours from start to finish, and is super delicious!
5lbs baby red skin potatoes, whole
3 cups mayonnaise (more or less depending on how saucy you prefer)
¼ cup Dijon mustard
¼ cup fresh dill, fine chopped
½ cup sweet pickle relish
6 hard-boiled eggs, chopped up
1 medium onion, finely chopped up
3 ribs of celery, finely chopped up
Bring the potatoes to a boil. DO NOT overcook them! This should only take about 20-25 minutes if they’re small enough. Cook until a fork is easily inserted but the potatoes don’t fall apart.
Carefully drain to not break up the potatoes.
Allow to cool for about 10 minutes and then, carefully as they will be hot still, cut into cubes. Do layers of potato, onion, and celery so the onion and celery get cooked a little by the heat of the potatoes. Don’t forget to salt the potatoes as you go!
Set aside and allow the potatoes to almost cool completely. They should be a little warm for this next part. Carefully mix the mayonnaise, mustard, dill, relish, and eggs into the potatoes, folding so the potatoes don’t break up.
Season to taste with salt and pepper!