Classic Picnic Potato Salad(Neely's)

By Sharon123 on June 15, 2012

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    1. 3 lbs red potatoes, scrubbed and cubed
    2. kosher salt
    3. fresh ground black pepper
    4. 1/2 cup mayonnaise
    5. 1/4 cup creole mustard
    6. 1 tablespoon sugar
    7. 2 stalks celery, finely chopped
    8. 1/2 small red onion, finely chopped
    9. 2 tablespoons apple cider vinegar
    10. 3 tablespoons roughly chopped fresh dill
    11. 1 teaspoon celery seed
    12. 2 hard-boiled eggs, chopped


  1. Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander.
  2. Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!