This Homemade Potato Salad, made the old fashioned way with celery and pickles, is based off of my grandma’s old family recipe. This healthier version is “real foodified” without mayo, packed with organic potatoes and filled with herby goodness.
Red Potatoes Celery Yellow Onion Fresh Dill Sour Cream Dijon Mustard Apple Cider Vinegar Salt Pickle
Wash and Prep all produce. Cut potatoes into quarters and cook until fork tender. Mash potatoes a little, leaving a few chunks.
While potatoes cook, dice celery and onion. Chop dill and pickles. Add onions on top of hot potatoes to let steam for about 10 minutes.
Add remaining ingredients to the potatoes. Fold to incorporate. Add pickles. Refrigerate for 30 minutes to an hour before serving.
"I love that there is dill in this recipe, so fresh and yummy! Great recipe!" -Jessica
"Delicious recipe and beautiful memories." - Marjorie
"Sour cream is so yummy in potato salad 🙂" - Emily