2½poundsYukon Gold potatoescut into 1/2-3/4 inch pieces
⅔cupmayonnaise
¼-½cupdill pickle relishadjust to taste
½teaspoondried dill
½teaspoonkosher saltadjust to taste
½teaspoonfreshly ground black pepperadjust to taste
6hard boiled eggspeeled and roughly chopped
4green onionssliced thin
Instructions
Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes and eggs to the bowl. Stir to mix well.
Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.
Notes
You can use any potato you like to make this potato salad. There’s no need to peel Yukon Gold potatoes, as their skins are so thin. If you decide to use russet or red potatoes, you’ll want to peel the potatoes for the best results.We enjoy this with the full amount of dill pickles. If you're a little leery of that, start with the lesser amount of relish.