Target: 6 × 4 inches · landscape

Creamy Potato Salad

165 min · 8 servings

Ingredients

□ 3 lb waxy potatoes, such as Yukon Gold or red potatoes

□ 4 large eggs

□ 1 1/4 tsp kosher salt, divided, plus more for the cooking water

□ 3 celery ribs, finely diced

□ 1/2 medium red onion, finely diced

□ 3/4 cup finely chopped dill pickles

□ 1 cup mayonnaise

□ 2 tbsp Dijon mustard

□ 3 tbsp chopped fresh dill

□ 1/2 tsp freshly ground black pepper

1. Simmer intact potatoes until barely tender. Hard-cook, cool, peel, and chop the eggs.

2. Cool potatoes briefly, cut into chunks, then season while warm and let steam escape.

3. Mix the creamy pickle-and-dill dressing; fold it and the eggs gently through the potatoes.

4. Chill at least 2 hours until cohesive. Serve cold and refrigerate leftovers within 2 hours.

Cook’s note: Dress potatoes while warm, after steam stops, so the mayonnaise stays creamy.