There’s something quietly perfect about a cold bowl of potato salad on a warm day — soft, tender potatoes folded with creamy dressing, a little crunch, a little tang. This one’s the kind you might find at a picnic or packed into a lunchbox with the lid pressed down just enough to chill it perfectly.

Lightly sweet, tangy, and herby

Made with golden potatoes for a buttery bite, this version keeps things classic: a creamy dressing with mayo, mustard, and apple cider vinegar, plenty of celery seed and dill, and just a bit of sweet relish and chopped egg stirred in. It’s familiar in the best way — not too heavy, not too fussy, and always welcome next to a grilled something or spooned straight from the fridge.

Ingredients:

• 2 lb golden potatoes, peeled
• 2–3 hard-boiled eggs, chopped
• ¼ cup finely chopped red or sweet onion
• 1–2 ribs celery, finely chopped
• 2 tbsp sweet relish
• ½ cup mayonnaise
• 1 tbsp mustard — yellow for classic flavor, Dijon for smoothness, or a mix (e.g. 2 tsp yellow + 1 tsp Dijon)
• 2 tsp apple cider vinegar
• ½ tsp celery seed
• 1 tbsp fresh chopped dill (plus more for garnish, optional)
• Salt and freshly ground black pepper, to taste

Instructions:

1. Boil the potatoes:
   Peel the potatoes and leave them whole (or halved if large). Place in a pot and cover with cold salted water. Bring to a boil and cook until just fork-tender, about 15–20 minutes depending on size. Drain and let cool slightly, then cut into bite-sized chunks.
2. Make the dressing:
   In a large bowl, stir together the mayonnaise, mustard (yellow, Dijon, or a mix), apple cider vinegar, celery seed, dill, and a good pinch of salt and pepper.
3. Fold in the mix-ins:
   Add chopped egg, onion, celery, and sweet relish to the dressing. Stir gently.
4. Add the potatoes:
   Fold in the cooled potato chunks until evenly coated. Taste and adjust seasoning.
5. Chill before serving:
   Cover and refrigerate at least 1 hour. Garnish with a little more fresh dill, if you like.

Potato Tips:

Not sure what kind of potato works best? Here’s a quick guide:

Golden or Yukon Gold

• Creamy, buttery texture
• Hold their shape well
• Best for this recipe

Red or White Potatoes

• Waxy and mild
• Slightly firmer bite
• Also great for potato salad

Butter Potatoes

• Often a name for small yellow waxy potatoes
• If they look and feel like Yukon Gold, they’re perfect

Russet Potatoes

• Very starchy
• Fall apart easily when mixed
• Not ideal for creamy salads

Vinegar Comparison:

Curious about the vinegar swap? Here’s a quick look at the difference:

Apple Cider Vinegar (ACV)

• Flavor: mellow, fruity, slightly sweet
• Acidity: about 5%
• Best for: creamy salads, slaws, marinades
• Effect in dressing: blends gently with mayo and sweet relish for a smooth tang

White Vinegar

• Flavor: sharp, very acidic
• Acidity: also about 5%
• Best for: pickling, sauces needing a clean brightness
• Effect in dressing: much punchier — can overpower creamy bases if not balanced

👉 For this recipe, ACV blends beautifully with the creamy dressing and sweet relish — highly recommended.

Storage:

• Keep refrigerated in an airtight container for up to 3 days
• Best served cold, after chilling thoroughly

Note:

• Sweet relish adds that classic sweet-and-tangy flavor — finely chopped sweet pickles work too
• Use fresh dill only for the clean, herby finish
• You can use yellow mustard for a classic flavor, Dijon for something smoother, or mix the two — try 2 tsp yellow + 1 tsp Dijon
• For best texture, boil whole peeled potatoes and cut them after cooking
• Chilling for at least an hour helps the flavors come together
• A light sprinkle of paprika is optional for color — it adds a classic look but isn’t essential for flavor.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs