8 cups peeled and cubed potatoes, about 9 medium potatoes or about 3 pounds
4–6 large eggs
1 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons white vinegar
2 tablespoons yellow mustard
1/4 cup thinly sliced green onion
1 tablespoon dried dill weed
1 teaspoon celery seed, optional
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
Additional salt and pepper to taste
Place the potatoes in a large pot, and cover them with cold water. Put on stove burner and set to high. When the potatoes start to boil, reduce the heat to medium-high. Simmer, stirring occasionally, until the potatoes are very tender, about 25 min. While the potatoes are boiling, boil your eggs. I boil my eggs for 12 min. When the eggs are finished, place them in an ice-water bath.
When the potatoes are very tender, drain the potatoes. (They should be soft enough that some fall apart when you stir in the dressing.) Place the potatoes back in a large bowl and let them release their steam.
While potatoes are steaming, mix together the dressing.
In a bowl, add the mayo, pickle relish, vinegar, yellow mustard, green onion, dill weed, celery seeds, salt, black pepper, and sugar. Mix well.
While the potatoes are still hot, mix in the dressing.
Boiling eggs should be peeled and lightly chopped. Stir it into the potato mixture. Season with salt and pepper to taste, and if necessary, add up to 1/2 cup additional mayo to achieve the appropriate consistency.
Serve the potato salad warm or chill for at least 4 hours or overnight before serving.
How to Cook a Smok Ham, Potato & Corn Chowder Recipe?