This delicious potato salad makes a great side dish to your favorite summer cookout meals. I came up with this recipe after tasting my mother-in-law’s potato salad. Her recipe was so delicious as is, I just tweaked the recipe ever so slightly by adding dill which really helps elevate the overall flavor and I used red onion in place of traditional yellow. This recipe has been a family favorite of ours for years and I hope it will be for you too, enjoy!
Prep: 20 min
Ingredients:
- 8 medium/large russet potatoes, peeled
- 1 med. red onion, finely diced
- 2 tbsp. garlic powder
- 2 tbsp. dried dill
- 2 cups mayonnaise + more
Cook: 8 min
Makes: 8-10 servings
Directions:
- Cube the potatoes and place them in a large pot.
- Rinse the potatoes with cold water until the water is clear.
- Fill the pot with cold water making sure to cover the potatoes.
- On high heat, bring the water to a boil, then reduce the heat to medium and continue to cook until you can easily insert a fork into the potatoes (approx. 8 min.)
- Using a colander, drain the water from the potatoes.
- Place the potatoes in a large bowl and add the onion, garlic powder, dill and mayonnaise.
- Mix all the ingredients together. The potato salad should be a creamy consistency.
- Cover and chill in the refrigerator for at least 4 hours. The more time you refrigerate, the more time the flavors have to blend together which helps heighten the overall flavor (if possible I recommend making the day before).
- After chilling the potato salad, uncover and mix well. Add a little more mayonnaise to bring it back to a creamy consistency.