Creamy mayonnaise, tangy mustard, crunchy pickles, and fresh herbs are combined with tender yellow potatoes for this summertime favorite.
4 lbs. Yellow Potatoes, peeled and cut into 1-inch cubes
2 tablespoons Kosher Salt
2 tablespoons Sugar
6 tablespoons Rice Wine Vinegar, divided
1-1/2 cups Mayonnaise
2 tablespoons Yellow Mustard
½ cup Green Onions, thinly sliced
½ cup Sweet Pickle Relish
1 cup Celery, finely diced (1/8 inch)
2 tablespoons Fresh Dill, chopped
¼ cup Parsley, chopped (optional)
6 each Hard-Boiled Eggs, peeled and chopped roughly (optional)
As Needed Kosher Salt
As Needed Freshly Ground Black Pepper
Prep Time: 20min | Cook Time: 15min
Large Stock Pot
Peel & chop the potatoes.
Soak potatoes in water, then drain and rinse the potatoes.
Add 2 quarts water, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar to a large bowl. Add the potatoes to a stockpot and pour the salt, sugar & vinegar water over the potatoes. Bring to a boil over high heat.
Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes.
Drain and rinse the potatoes. Then transfer them to a rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow them to cool to room temperature, about thirty minutes.
Combine remaining vinegar, mayonnaise, mustard, green onions, relish, celery, dill, and parsley (if using), in a large bowl. Stir with a rubber spatula to combine.
Fold in the potatoes and chopped hard-boiled eggs (if using). Season to taste with salt and pepper.
Cover and rest in the fridge for at least 1 hour and up to three days before serving.
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