Esther's (My Mom) Potato Salad

★★★★★ 8 Reviews
chefbunyan avatar
By Paul Bushay
from Mesa, AZ

Another recipe from my boyhood! My brothers and I would always ask for this when we had picnics or backyard barbecues.

Blue Ribbon Recipe

This is THE potato salad for the dill pickle fan! Not only had I never tried preparing potato salad this way before, but I'd never even heard of it! What a pleasant surprise! The dill adds a freshness to the dish that the crew and I really loved. Pick up some dill pickle relish the next time you're at the store (right next to the sweet relish) and give this one a try.

— The Test Kitchen @kitchencrew
serves 8
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients

  • 1 lb
    each small white rose red rose & yukon gold potatoes unpeeled & quartered
  • 1 bunch
    green onions thinly sliced on the bias
  • 6 lg
    hard boiled eggs, chopped
  • 1 can
    (small) chopped black olives
  • 3
    ribs celery chopped
  • 1/4 c
    dill pickle relish
  • 3 Tbsp
    Dijon mustard
  • 1 1/2 c
    mayonnaise
  • sea salt and fresh cracked black pepper to taste
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How To Make

  • 1
    Place the potatoes in a pot add enough cold water to cover. Add 2 TBSP of salt bring to a boil, lower heat and simmer until fork tender. Drain & shock in an ice bath that's half water half ice to stop the cooking.
  • 2
    Place all the ingredients in a large bowl and stir gently to combine. Chill in the fridge for at least 2 hours. Overnight is even better!
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