Summertime Potato Salad




  • 7-8 medium red potatoes, diced
  • 1 stalk celery, finely chopped
  • 1 small apple, finely chopped
  • 1 tbsp onion, minced
  • 1/4 cup sweet pickle relish
  • 1/3 cup mayonnaise
  • 1/8 cup mustard1 tsp dried dill
  • salt
  • pepper


Rinse the potatoes and then dice into bite size chunks. Place in a medium size sauce pan and cover with water. Boil for ten minutes or until fork tender. Drain and spread out on a baking sheet to let cool. Place baking sheet in the freezer for about 15 minutes to cool faster.


Prepare the apple, celery and onion by finely chopping each.


In a medium bowl combine the mayonnaise, pickle relish and mustard and mix well. Fold in the apple, celery, onion, and dill and add a pinch of salt and pepper to the mixture then blend.


Once the potatoes have cooled, fold in the mayonnaise mixture with a spatula.


Store in the refrigerator until serving. Don’t forget to garnish with paprika!