Dill Potato Salad
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
Directions
- Peel potatoes; dice into ½" cubes.
- 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.).
- Drain potatoes; let cool completely to room temperature.
- Transfer diced potatoes to a large mixing bowl; set aside.
- In a medium mixing bowl, whisk together next 6 ingredients (through white pepper); stir in celery, pickles, dill, chives and garlic.
- Pour dressing over potatoes; stir to coat.
- Gently fold in eggs; cover and store in the refrigerator for at least 1 hr. (up to 5 days).
