Easy Potato Salad

Ingrédients

• 3 pound potatoes (peeled, such as Yukon gold)
• 1 cup mayonnaise
• 3 eggs (hard boiled, peeled and chopped)
• 2 stalks celery (chopped)
• 1 medium onion (chopped)
• 1/2 cup sweet pickle relish
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon mustard (regular prepared yellow mustard)
• 1/4 teaspoon black pepper
• 1 tablespoon dill (fresh, chopped)

Préparation

1. 1

   Cut the potatoes in quarters and place them in a large pot. Fill the pot with cold water until it is one inch over the top of the potatoes. Bring to a boil over high heat. Once boiling add 1 tbsp of salt and cook the potatoes until fork tender, 13 to 15 minutes.

2. 2

   In a medium bowl mix the mayonnaise, relish, mustard, salt and pepper, mix until smooth.

3. 3

   Drain the potatoes of all the water. Once cooled enough to handle, chop the potatoes into bite size chunks. Place them in a large bowl. Gently mix in the dressing until the potatoes are coated well. Add the eggs, celery, onions, dill and toss. Garnish with more fresh dill.

4. 4

   Cover the salad with plastic wrap and chill for at least 4 hours before serving.