I cook the potatoes by placing them in a large pot, covering them with water, and bring the water to a boil with the pot covered in a tightly sealed lid.  Reduce the heat to low and simmer for 15 minutes (small potatoes) or 20 minutes (larger potatoes) or until fork tender.  Drain immediately.  To cool, refrigerate for several hours, or place the potatoes in an ice bath for 30 minutes.

You can use Idaho/russet potatoes, red, yellow or purple potatoes for this recipe.  Each will lend a different flavor profile.  While you don’t have to peel the red/yellow/purple potatoes, I do strongly recommend peeling the Idaho/russet after cooling.

Easily double or triple the recipe for a bigger crowd. 

Use your favorite potatoes: red, yellow, purple, Idaho – it’s up to you.  You can keep the peel on or off – but I wouldn’t leave it on for the traditional russet potato.  

If you like more mayonnaise, add it!  I wouldn’t add much less as the salad would be dry.

Want to add more ingredients based upon your family’s preference.?  You can add peas, red pepper, corn, edamame or any other of your favorite vegetables.  

If you prefer you can use yellow onions, just reduce the amount by half to 2 tablespoons – unless you really like onion.

Make sure to tag @koshereveryday with your version of Easy Potato Salad with Dill!