Recipes | Classic Yellow Potato Salad
Classic Yellow Potato Salad
If you love dill, then this is the potato salad for you! This recipe is slightly creamier than the version above because it uses yellow potatoes instead of red potatoes. Both hold their shape when boiled, but the yellow potatoes have a softer mouthfeel compared to their waxy red counterparts. Again, we chose to keep the skin on in this recipe but you can peel your potatoes if you prefer.
Ingredients
Servings
- 2 Lbs. Ontario Yellow Potatoes
- 3 Ontario Eggs, Hard Boiled, Peeled and Each Cut Into 6 Pieces
- 1/3 Cup Ontario Yellow Onion, Diced
- 1/4 Cup Dill Pickles, Diced
- 1/2 Cup Mayonnaise (Note: Add up to another 1/4 cup if you prefer a creamier texture)
- 3 Tbsp. White Vinegar
- To Taste Salt & Pepper
- To Garnish Fresh Dill (Chopped, Optional)
Instructions
Step 1
Wash and cut potatoes into even pieces, approx. 1-inch cubes. Place in a large saucepan, cover with water and bring to a boil. Cook until tender but still firm, 15-20 minutes. Drain.Step 2
In a large bowl, add potatoes, eggs, onion, dill pickles. Stir in mayonnaise and vinegar. Season with salt and pepper. If desired, sprinkle with fresh dill just before serving.Step 3
Keep cold until ready to serve. Can be made a day ahead, enjoy within 3 days.
