Duke's Mayo Classic Potato Salad
There are a million ways to make potato salad, but we tend to believe that the classic — with hard-boiled eggs, mayo, and mustard — are the best. Make sure to give the potato salad at least an hour to chill so the flavors can really come together.
6 Serving(s)
Ingredients
- 2 lbs. Yukon Gold potatoes, quartered
- 1 cup Duke's Mayonnaise
- 1 tbsp. kosher salt (plus 1 tsp.)
- 3 hard boiled eggs, peeled
- 2 tbsp. Duke's Spicy Ground Mustard
- 1 tbsp. apple cider vinegar
- 1/2 tsp. celery salt
- 1/2 tsp. cracked black pepper
- 1/4 cup fresh chives, finely chopped
- 1/2 cup kosher dill pickles, chopped (or use prepared dill pickle relish)
- 1/2 red onion, finely diced
- 3 stalks of celery, finely diced
Instructions
- In a large pot, cover two pounds quartered Yukon gold potatoes with water, and add 1 tablespoon kosher salt. Bring to a boil, and continue boiling for about ten minutes, or until the potatoes are fork tender. Remove loose skins if desired. Drain potatoes. (If you have some bigger pieces, you can cut them down to bite size now.)
- Meanwhile, roughly chop three peeled hard-boiled eggs. Combine eggs, 1 cup Duke’s Mayonnaise, 2 tablespoons Duke’s Spicy Ground Mustard, 1 tablespoon apple cider vinegar, 1/2 teaspoon celery salt, 1 teaspoon kosher salt, 1/2 teaspoon cracked black pepper, 1/2 cup chopped fresh chives, 1/2 cup chopped kosher dill pickles, 1/2 diced small red onion, and 3 stalks finely diced celery. Stir to combine, and then fold in the potatoes. Taste and adjust seasoning as needed. Chill for up to an hour or overnight, and serve.