Directions 7 steps | 40 Minutes
Measure and prep all ingredients.
Prepare the potatoes. Peel and dice the potatoes. Rinse the diced potatoes and drain the potatoes. Repeat a second time.
Place the rinsed potatoes in a pot and add enough water to cover the potatoes. Salt the water with about a handful of salt and bring the pot to a boil on high heat. Boil for about 15-20 minutes or until the potatoes are soft but still a little firm.
While the potatoes are boiling prepare the dressing. In a bowl, combine the mayonnaise, Dijon mustard, ground paprika, red wine vinegar, salt and pepper. Whisk until well combined.
Add the finely diced onions, celery, dill and relish, if using. Mix until well combined.
Assemble the dill potato salad. Once the potatoes are done, drain the water and let the potatoes cool. Once the potatoes are cool, add half the dressing and toss until evenly coated. Add more dressing and season with salt and pepper, to taste.
Let the dill potato salad chill in the refrigerator for about 20 minutes then serve. Enjoy! (See notes 1.)
- Do not let the potato salad sit out for more than 2 hours.