Ingredients:
5–6 medium potatoes
1/2 cup finely chopped onion or 2–3 tablespoons dried onion flakes
2 tablespoons chopped dill pickles
4 hard‑boiled eggs, chopped (plus extra for garnish)
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 cup finely chopped celery (optional)
1 cup mayonnaise (Best Foods or Hellmann’s recommended; you may need a little more depending on desired creaminess)
paprika, for garnish
dill weed, for garnish
Directions:
1. Wash the potatoes and steam them whole with the skins on until tender. Steaming preserves flavor and keeps the potatoes from becoming waterlogged—check doneness by inserting a fork; it should slide in easily.
2. While the potatoes are steaming, combine the chopped onion (or dried onion flakes), chopped dill pickles, chopped hard‑boiled eggs, salt, black pepper, garlic powder, and chopped celery if using. Stir in the mayonnaise and mix until the dressing is smooth and evenly combined. Taste and adjust seasoning if needed.
3. When the potatoes are done, drain and let them cool just enough to handle. For best texture and flavor, cut the warm potatoes into bite‑sized pieces and transfer them directly into the bowl with the mayonnaise mixture. Gently fold the potatoes into the dressing so the warm potatoes absorb the flavor—this helps the salad develop a richer taste.
4. Transfer the potato salad to a serving container and smooth the top. Garnish with chopped hard‑boiled egg pieces, a dusting of paprika, and a sprinkle of dill weed for color and aroma.
5. Refrigerate for at least three hours before serving; chilling gives the flavors time to meld. The salad improves with time and is often best the next day.
Servings: Serves 6
Preparation time: 60 minutes active (includes boiling/steaming and chopping)
Total time: Approximately 120 minutes including chilling