I use buttery Yukon Gold potatoes and a sprinkling of fresh dill in my version of my mom’s classic picnic-style potato salad. It’s best before being refrigerated, when it’s still slightly warm and extra creamy, so try to make it just before serving, if time allows.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Place the potatoes in a large saucepan with enough water to cover by about 2 inches. Bring the water to a boil and add the kosher salt. Reduce the heat to a low boil and simmer for 15 to 17 minutes, until the potatoes are just tender.
Step 2
Add the eggs, cover, and steam for 10 minutes more, until the potatoes are tender when pierced with the tip of a small knife. Drain the potatoes and eggs and set aside to cool slightly. Crack and peel the eggs under cold running water, then chop and place in a large bowl with the potatoes.
Step 3
Add the mayonnaise, dill pickles, celery, scallions, pickle relish, dill, Worcestershire sauce, and hot sauce and season with salt and pepper to taste. Stir to combine all the ingredients, mashing some of the potatoes with a wooden spoon.
Step 4
Serve slightly warm or at room temperature or refrigerate in an airtight container until ready to serve, for up to 2 days.
Sara’s Swaps
Step 5
For Pesto Potato Salad, make this recipe as directed, but in place of the mayonnaise add 1/2 cup Arugula Pesto (page 255).
