Aunt Sue's reunion staple — she's brought it to every picnic since before I can remember.
- Serves8
- Prep25 min
- Chill2 hr
- Cook15 min
What you’ll need
- 2 lb Yukon Gold potatoes, cubed
- 3 eggs, hard-boiled & chopped
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 2 celery stalks, diced
- 1/4 cup red onion, finely diced
- 2 tbsp dill pickle, chopped
- Salt, pepper, paprika to finish
How to make it
- Boil potatoes in salted water until just fork-tender, 10–12 min. Don't overcook.
- Drain and, while still warm, sprinkle with the vinegar. Let cool.
- Whisk mayo, mustard, salt, and pepper in a big bowl.
- Add potatoes, eggs, celery, onion, and pickle. Fold gently.
- Taste for salt. Chill at least 2 hours.
- Dust with paprika before serving.
Sue's secret
Splash the vinegar on while the potatoes are warm so they drink it in. That's the difference, every time.
Jenny’s notes
Aunt Sue and Aunt Dolores have argued dill-versus-sweet pickle for as long as I've been alive. I've made my peace by bringing one bowl of each to reunions. World peace.
— J.