Classic Dill Potato Salad

Classic Dill Potato Salad

Serves 8

Ingredients

3 lbs. Yukon Gold potatoes
1 cup plus 2 tbsp. mayonnaise
1 ½ tbsp. apple cider vinegar
1 ½ tbsp. Kowalski's Classic Yellow Mustard
1 tbsp. granulated sugar
1 ½ tsp. kosher salt
¼ tsp. white pepper
3 celery hearts, diced
½ cup chopped Kowalski's Crinkle-Cut Dill Pickles (from the Grocery Department)
3 tbsp. freshly chopped dill
2 tbsp. freshly chopped chives
2 cloves garlic, smashed into a paste with a pinch of coarse kosher salt
4 hard-boiled eggs, roughly chopped
Order Groceries
Directions
  1. Peel potatoes; dice into ½" cubes.
  2. Place potatoes in a large, deep pot; cover with cold water by 2". Bring to a boil over high heat; boil until potatoes are just tender (5-8 min.).
  3. Drain potatoes; let cool completely to room temperature.
  4. Transfer diced potatoes to a large mixing bowl; set aside.
  5. In a medium mixing bowl, whisk together next 6 ingredients (through white pepper); stir in celery, pickles, dill, chives and garlic.
  6. Pour dressing over potatoes; stir to coat.
  7. Gently fold in eggs; cover and store in the refrigerator for at least 1 hr. (up to 5 days).