My grandmother (Nana) made the most delicious potato salad and it was a staple during summer time meals. Her recipe called for pickle juice, but I use fresh dill here and find I prefer it. My brother, Mark, was always a huge fan of Nana’s potato salad, so it was the ultimate compliment when a couple of summers ago he declared it “better than Nana’s”.


This recipe is actually super easy and great when you need a make ahead side dish for a crowd. I serve this whenever I make Lobsters, Fried Chicken, BBQ Ribs or Hot Dogs & Burgers.


  • 3 pounds Red Skinned Potatoes, skins scrubbed clean and cut into 1-2” cubes (8 cups)
  • 3 Celery Stalks, diced (1 cup)
  • 1 cup Red Onion, cut into ½-1” dice (cut into sixths then sliced (1 small or 1/2 medium onion)
  • ¼ Cup fresh Dill, chopped
  • 1 Cup Mayonnaise
  • 2 TBSP Red Wine Vinegar
  • 1 TBSP Dijon Mustard
  • 1 TBSP + 1 tsp Kosher Salt
  • ½ tsp freshly ground Black Pepper


  • Place the potatoes in a medium stock pot and cover with 8 cups of water, making sure there’s at least 2” to the top. Add 1 TBSP salt and bring to a boil. Reduce heat to medium and simmer for 15-20 minutes until they a knife is easily inserted but not mushy.
  • Drain potatoes and return to the pan. Partially cover and allow to cool.
  • While the potatoes are cooling, chop the onions and celery and place in a large bowl (large enough to add the potatoes and have room to toss).
  • Whisk the mayonnaise, mustard, vinegar, 1 tsp salt, pepper and dill together to make dressing.
  • Add the potatoes to the onion and celery. They should be warm, but not hot.
  • Add the dressing and toss to blend.
  • Take a large chef’s knife and run through the potatoes to break them up a bit.
  • Refrigerate until ready to serve, at least 1 hour.

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