Potato Salad: the best-ever recipe for a beloved Southern side dish

1. Boil the Potatoes
   Place potatoes in a large pot. Fill with cold water, add salt, and bring to a boil. Cook for 13–15 minutes, until fork-tender. Drain and let cool slightly.

2. Prepare the Dressing
   In a large bowl, mix together mayonnaise, relish, mustard, apple cider vinegar, celery seeds, paprika, salt, and pepper. Stir until smooth and set aside.

3. Peel and Chop Potatoes
   Once the potatoes are cool enough to handle, peel them and cut into 1/2-inch chunks.

4. Assemble the Salad
   Transfer the potatoes to a large bowl. Pour in the dressing and gently mix to coat evenly.

5. Add Crunch and Flavor
   Stir in chopped celery, onion, eggs, and dill. Adjust seasoning with salt and pepper to taste. Garnish with additional dill and a sprinkle of paprika.

6. Chill Before Serving
   Cover the bowl and refrigerate for at least 4 hours before serving. For best results, prepare the salad a day in advance to allow flavors to meld.

Tips & Variations

• Best potatoes: Use waxy potatoes like red, new, or Yukon Gold for the best texture.

• Vegan option: Omit eggs and use vegan mayo.

• Flavor boosts: Add chopped green onions, smoked paprika, fresh herbs, or crispy bacon.

• Make ahead: Keeps in the fridge for up to 1 week. Not suitable for freezing.