This Deli Potato Salad is one of those summer dishes that is filling without heating you up. A traditional potato salad recipe that goes great with grilled meats, sandwiches, and salad buffet meals, it’s a great after-anything kind of snack.
In a large stockpot full of salted water, bring the potatoes to a boil.
Boil the potatoes until they are tender.
Meanwhile in a small mixing bowl combine the mayonnaise, dill, salt, mustard, paprika, black pepper, celery seed, and garlic. Whisk until smooth.
Drain the potatoes and place them in a large mixing bowl.
Drizzle the rice vinegar over the hot potatoes.
Add the shallot, celery, and mayonnaise sauce to the bowl.
Fold gently to combine the ingredients.
Cool slightly at room temperature before chilling in the refrigerator.
Adjust the seasonings before serving.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on ¼ pound serving (or 1/16 the recipe).