BEST POTATO SALAD RECIPE

Enjoy a potato side dish best served by the heaping spoonful with our classic potato salad dish — the perfect recipe for holiday entertaining. All the signature flavors are there with hints of relish, dill, eggs and mustard with the mild, buttery flavor of new or fingerling potatoes in the starring role.

INGREDIENTS:

• 2 pounds assorted small new potatoes or fingerling potatoes

• 3/4 cup mayonnaise

• 2 Tbsp white wine vinegar

• 1 Tbsp Dijon-style mustard

• 2 tsp sugar

• 1/2 tsp ground black pepper

• 1/4 tsp salt

• 1/3 cup sweet or dill pickle relish

• 1/3 cup finely chopped red onion

• 1 stalk celery, thinly sliced (1/2 cup)

• 1 Tbsp chopped fresh dill weed or chives

• 3 hard-cooked eggs, coarsely chopped 

BEST POTATO SALAD RECIPE INSTRUCTIONS:

1. Scrub potatoes thoroughly; halve any large ones. In a large saucepan, place potatoes and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or just until tender; drain. Cool slightly.

2. In a large bowl, stir together mayonnaise, vinegar, mustard, sugar, pepper and salt. Stir in the relish, red onion, celery and dill weed. Add the potatoes and eggs; toss lightly to coat. Cover and chill 2 to 24 hours. When ready to serve, be sure to set the table with your favorite Vanity Fair® Everyday Paper Napkins for easy clean up.