Prep Time: 30 min.
Cook Time: 20 min.
Yield: 6-8 servings
8 – 10 medium Yukon Gold potatoes, peeled, quartered & boiled (with 2 tablespoons of apple cider vinegar)
1 large sweet onion, finely diced
6 hard-boiled eggs, sliced
2 or 3 stalks celery, finely diced
1 teaspoon of garlic salt
2 tablespoon of apple cider vinegar
2 tablespoons of fresh chopped dill
1 & ¼ cups of Hellman’s Mayonnaise, plus more if necessary
~ Optional - ¼ cup of Wickles Pickles Relish with juice
~ Optional – ½ lb of smoked apple wood bacon – crumbled
Whisk together vinegar and salt in a bowl until salt is dissolved.
Boil potatoes with 2 tablespoons of apple cider vinegar until just tender, about 15 minutes, slice and slightly mash the potatoes. Add eggs, celery and onion. Toss gently with rubber spatula to combine dill, salt & vinegar mixture and mayonnaise. Add optional items if using them.
MAINE RECIPES > SOUPS & SALADS > MAINE POTATO SALAD WITH EGG & PICKLE RELISH
COURTESY OF GAYWEDDINGSINMAINE.COM
Almost all summertime picnics & potluck suppers in Maine boast at least two or more potato salads. Each version is slightly different, and comparing recipes is a perennial pastime. This deliciously eggy, slightly sweet (from the sweet pickle relish) potato salad is the quintessential rendition of a good, old-fashioned Maine potato salad.