Ingredients
Equipment
Method
- Peel and cut potatoes into bite-size pieces. Place in a large pot, cover with cold salted water, and bring to a boil.
- Cook potatoes at a steady boil until fork-tender, about 15-20 minutes. Do not overcook — pieces should hold their shape. Drain and spread on a sheet pan to cool.
- While potatoes cool, hard-boil eggs if needed: place eggs in cold water, bring to a boil, then reduce heat and steep for 10 minutes. Transfer to an ice bath, peel, and chop.
- In a large bowl, combine mayonnaise, apple cider vinegar, sweet relish, sugar, and Dijon mustard. Stir until smooth.
- Add Kinder's The Blend Seasoning, chopped eggs, diced sweet onion, chopped celery, and fresh dill to the dressing. Mix until thoroughly combined.
- Once potatoes have cooled to room temperature, add them to the bowl and gently fold to coat thoroughly in the dressing.
- Refrigerate for at least 30 minutes before serving (can be prepared up to 24 hours ahead). Garnish with fresh dill before serving.
Nutrition
Notes
- Cool the potatoes completely — Dress them hot and they'll absorb too much mayo and go soft. Spread on a sheet pan after draining and let them reach room temperature before folding in the dressing.
- Make it the day before — Potato salad improves as it sits. Twelve to 24 hours in the fridge deepens the seasoning and tightens the texture. This one is a make-ahead win.
- Use fresh dill, not dried — Fresh dill brings a brightness that holds up against the mayo and vinegar. If you can't find it, leave it out rather than substitute.
- Yukon Golds over Russets — Russets go mealy and fall apart when dressed. Yukon Golds hold their structure and bring natural creaminess without extra mayo.
- Taste after chilling — Cold mutes flavor. Before serving, adjust: a pinch more of The Blend, a splash of vinegar, or a touch more salt closes the gap.
- Cold, straight from the fridge.
- This potato salad belongs at the backyard cookout — alongside grilled chicken thighs, smoked ribs, hot dogs, or sausages. It holds its own next to anything with char on it. Add coleslaw and corn on the cob for a complete cookout spread.
- On game day, it works as a cold side next to wings, sliders, or a brisket sandwich. It travels well and holds through a long afternoon without reheating.
- For a weeknight, pair it with rotisserie chicken or deli sandwiches. Cold side, zero effort.
- Store in an airtight container in the refrigerator for up to 4 days. Stir before serving — the dressing settles as it sits.
- Don't freeze this one. Mayonnaise-based dressings break when frozen and thaw into a separated, watery mess.
- Food safety: don't leave it at room temperature for more than 2 hours, or 1 hour when outdoor temps are above 90°F. Keep it cold at cookouts by setting the bowl over ice.