Creamy Potato Salad

Name: Creamy Potato Salad
Yield: serves 6 to 8
Ingredients: 10 to 12 small Yukon Gold potatoes (about 3 pounds), halved; Pinch of kosher salt; 3 large eggs; 1 cup your favorite or Homemade Mayonnaise (page 280); 2 large dill pickles or Jimmy’s Dills (page 288), diced (about 1 cup); 4 celery stalks, diced; 2 scallions, trimmed and diced; 3 tablespoons your favorite or Sweet Pickle Relish (page 299); 2 tablespoons chopped fresh dill; 1 tablespoon Worcestershire sauce; Dash of hot sauce; Sea salt and freshly ground black pepper

December 14, 2011

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 notes

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