Ingredients
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5 to 6 medium Russet potatoes (about 2 lbs), peeled and cubed
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1 tablespoon salt (for boiling)
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2 tablespoons white vinegar
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½ cup mayonnaise
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2 teaspoons yellow mustard
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3 tablespoons dill pickle relish (or sweet, if preferred)
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3 large hard-boiled eggs, finely chopped
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½ small sweet onion, finely minced (about ¼ cup)
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Salt and freshly ground black pepper, to taste
Instructions
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Prepare the potatoes
Wash, peel, and cut the potatoes into ¾-inch cubes. Place them in a large pot and cover with cold water. Add 1 tablespoon of salt. -
Cook the potatoes
Bring the pot to a boil, then reduce heat and simmer for about 10–15 minutes, until potatoes are fork-tender but not mushy. -
Drain and add vinegar
Drain potatoes well and immediately sprinkle with white vinegar while still hot. Let them sit for 10 minutes to absorb the flavor. -
Make the dressing
In a small bowl, mix mayonnaise, yellow mustard, and pickle relish until smooth. -
Combine ingredients
In a large mixing bowl, combine the potatoes, chopped eggs, minced onion, and the dressing. Gently toss to coat everything evenly. -
Season and chill
Add salt and pepper to taste. Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to develop. -
Serve and enjoy
Serve cold or at room temperature. Stir before serving and adjust seasoning if needed.
Notes
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Russet potatoes are best for a creamy texture.
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Add vinegar while potatoes are hot for better absorption.
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For extra tang, add a teaspoon of juice from the relish jar.
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You can swap dill relish for sweet relish based on preference.
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Chilling enhances the flavor, so it’s better the next day.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Side Dish
- Method: Boiling + Mixing
- Cuisine: Southern / American
- Diet: Vegetarian