It's the classic summertime side dish! And this recipe is a family favorite potato salad. With large chunks of potatoes, a creamy mayo-centered dressing, and lots of delicious flavor, you'll love this dish! Whether for a summer party or holiday, this is the recipe to make!
Place washed potatoes in a stockpot. Cover the potatoes with cold water by one inch. Place the stockpot over medium heat and bring to a boil. Once boiling watch the water so it doesn't boil over and cook the potatoes until they are tender. To check if the potatoes are cooked insert a knife into the middle and it should meet no resistance. Once cooked drain and set the potatoes aside to cool.
In a medium bowl combine the mayonnaise, onion, mustard, apple cider vinegar, pickle relish, celery seed, salt, and pepper. Whisk to combine and set aside. Prepare the potatoes by slicing them into small bite-sized pieces or use a chopping tool to chop them irregularly.
Place the prepared potatoes in a large bowl. Add the diced celery and hardboiled eggs. Pour over the dressing and mix to combine all the ingredients.
Cover and refrigerate 3-4 hours before serving to let the flavors incorporate.
When cooking the potatoes, start with cold water rather than already boiling water. When the water is cold, the potatoes will cook more evenly as the water is heated on the stove. Boiling water tends to cook the potatoes unevenly, which is undesirable.
Add the dressing to the dish while the potatoes are still warm. This will ensure that the dressing soaks into the potatoes because the potatoes’ cell walls are more open, allowing the dressing to permeate.
If serving this recipe at a party or outside, make sure to keep it chilled. Because the dish has mayonnaise in it, this should not sit out for an extended period of time at room temperature.