I inherited my mom's quick, tasty, and texture-packed potato salad recipe. That makes it the ideal summer side dish for BBQs, picnics, and dinner gatherings!
Once the eggs are done cooking, put them in a bath of ice water to stop the cooking right away.Keep it cool. After the potatoes are done cooking, take the water out of the pot.
Put cold water in the pot to cool the potatoes down, and then drain them again. Put the potatoes and eggs in the fridge to cool down fully.
Cut the eggs and potatoes into small pieces. After the potatoes and eggs have cooled down completely, peel the eggs and cut them both into 1-inch pieces.
Mix it all together. Put the eggs, celery, radishes, green onion, dill, salt, and pepper in a big bowl. Add the diced potatoes and eggs.
Gently stir until everything is well mixed. You can serve the potato salad right away or put it in the fridge to last up to three days.