The Best Potato Salad Recipe For Easter Day 2024

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! 


– 7 red or white new potatoes (Yukon gold potatoes also work) 6 large egg 3 celery ribs, sliced 4 spring onions, sliced 6 radishes, grated 1 cup mayonnaise 1 tablespoon roughly chopped fresh dill ½ teaspoon kosher salt ¼ teaspoon pepper

Get the potatoes boiling. Put water in a big pot. Bring to a boil after adding the potatoes. 

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 Lower the heat, add the salt, and cook for 20 minutes, or until a fork can go in easily with some resistance.

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Bring eggs to boil. Heat water in another pot. Reduce the heat to remove bubbles and slowly add the eggs with a skimmer. 

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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.

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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.

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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.

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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. 

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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. 

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Also See

Best Greek Salad Recipe For Easter Day 2024