• Carly Zimmaro

Potato Salad

Potato salad is like one of those dishes that can be easily screwed up by adding too much pizzazz. I've seen some off the wall recipes with all kinds of ingredients but I'm here thinking, Why fix what ain't broken?

This potato salad is super simple, fresh and delish and you need this in your life.

Some main key ingredients here are the mix ins. We need some super fresh - crisp celery, sweet onion, fresh dill and salt. Lots of salt. We're working with a lot of potatoes so they need a good seasoning but make sure you salt slowly. Once you over salt you cannot return.

And let me rewind back to the dill. You gotta do fresh. Please don't break my heart and use dried dill, it just totally isn't the same. Whether you have to go on a search to find in your grocery store or pluck a few sprigs off a dill plant in the garden section of your nearest Walmart, do what you gotta do.

For the potatoes I love using mini reds. They are easy to cut, cook fast and are just cute. I love the red peaking through. But if you only have big russet's on hand they will do just fine!

And for the dressing - straight up Mayo. Hellman's all the way. We aren't using any thinning agents like milk or buttermilk. We also aren't using any vinegars or mustards. Just simple, Mayo.

This potato salad has to sit though to get the juices flowin. At least a few hours or at best, overnight.

I love this potato salad for parties, birthday's, holidays or events. Especially in the summer! It's a creamy, cool down, luscious side every sweating person needs in the heat of the summer.

So go get your tan on girl and grab this recipe!

Potato Salad

yield: 8-10 servings

prep time: 25 minutes

fridge time: 5 hours or overnight


  • 2 pounds baby red potatoes

  • 2-3 large stalks of celery

  • Half of a small Vidalia onion

  • 2 Tbs fresh chopped dill

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • salt & pepper to taste

  • 1 c mayo


  1. Fill a large pot with water and bring to a boil.

  2. Add your potatoes, whole, unless using large potatoes then cut up into small bite sized chunks, and boil for about 20-25 minutes until fork tender.

  3. While the potatoes boil, chop up your celery into smaller bite sized pieces and finely chop your sweet onion and add to a large bowl.

  4. Finely chop your fresh dill, enough to equal 2 Tablespoons after you chop and add to your bowl.

  5. When potatoes are done, drain and rinse with cold water to stop the cooking.

  6. Cut your potatoes into 1/4's or your desired bite size. Potatoes will still be a tad warm which is fine, add to your bowl of chopped celery, onion and dill.

  7. Add in your seasonings and then add in your mayo and mix until well combined.

  8. Cover tightly and refrigerate at least 5 hours or overnight.

  9. Serve cold! and

  10. ENJOY!!

What do you call a fake potato??

an imitater.


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