This is adapted from A Spicy Perspective’s Potato Salad recipe. I’ve already made it twice (though my way takes a lot longer), have loved it both times and don’t want to forget how I made it in case I don’t make it again for a while. I’d definitely recommend checking out her website for the original recipe, along with other tips & tricks and lovely photos!
The below quantities should offer approx 8 servings.
For the salad:
- 2.5lbs potatoes
- 4 hard-boiled eggs
- 2 stalks celery
- 1/2 medium sweet onion
- 3 stalks fresh dill
- 1.5 tsp salt (and more to taste)
- Smoked paprika, to serve (optional)
For the dressing:
- 1 cup mayonnaise
- 1 Tbsp yellow mustard
- 2 Tbsp honey dijon mustard
- 2/3 cups finely diced dill pickle (approx 4 pickles)
- 3 stalks celery
- 4 Tbsp dill pickle juice
- 0.5 tsp smoked paprika
- 0.5 tsp monk fruit sweetener
- 1 tsp salt
Step 1 – cook the potatoes & eggs.
> Cut the potatoes into quarters and place into a large pot.
> Fill pot with cold water until the water is 1 inch above potatoes, then bring to a boil on high heat.
> Once boiling, add 1.5 tsp of salt and cook the potatoes for about 12-13min, or until fork tender.
> In a separate, smaller pot, submerge 4 eggs in cold water and bring to a boil on high heat.
> Once boiling, continue to cook eggs for ~6min, then remove from heat.
> Drain the boiling water, and fill the pot with cold water & some ice.
Step 2 – make the dressing.
> While the potatoes and eggs cook, finely dice the dill pickles and celery.
> Mix dressing ingredients in a medium bowl
Step 3 – assemble your salad.
> Once the potatoes are tender, drain the water then peel and cut the potatoes into approx 1 inch chunks. They’ll break apart a bit more as you mix up your salad.
> De-shell and dice up your eggs.
> Small dice your celery, onion and dill. You can leave some larger bits of dill for garnishing later if you like.
> Place all your salad ingredients into a large bowl and gently mix well. Your potatoes will break up a bit more at this point, and if you find the chunks are too large you can use your spoon/knife to cut up some larger chunks as desired.
> Gently mix in your dressing until the entire salad is well-coated.
> Taste, and add a bit more salt if needed.
> Garnish with smoked paprika and dill (optional. I didn’t and it still tasted great).
For best results, cover and refrigerate for a day or at least 4 hours before enjoying. That said, if you’re impatient like me, just dig right in with a spoon!