Classic Potato Salad

A creamy potato salad with celery, sweet onion, pickles and fresh dill.

Course Salad
Cuisine American
Keyword Potato
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12


  • 6-8 medium Russet or Yukon Gold potatoes
  • 1 1/2 cups Real Mayo
  • 1 Tablespoon yellow mustard
  • 2 Tablespoons Vinegar
  • 2 stalks celery diced
  • 1 medium sweet yellow onion diced
  • 2 medium dill pickles diced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 Tablespoons fresh dill weed chopped finely


  1. Place potatoes in the bottom of a large pot and cover with water. Bring to a rolling boil over medium heat. Let cook for 20-30 minutes or until tender. Place potatoes in a colander and rinse with cold water. Let cool for 10-15 minutes. Dice potatoes and place in a large mixing bowl. Add celery, onion, pickles, fresh dill, and salt and pepper. Set aside. In a medium mixing bowl, whisk together mayo, mustard, and vinegar. Pour dressing over warm potato mixture. Stirring until everything is coated well. Refrigerate until ready to serve.