Lee’s Famous Recipe Potato Salad: Creamy Dill and Tangy Mustard Delight

This potato salad delivers the perfect balance of creamy texture and bold flavor that’s made it a family favorite for generations.

I’ve refined this version to highlight the ideal ratio of potatoes to dressing, ensuring every bite stays moist without being soggy. Fresh dill and tangy mustard create layers of complexity.

The secret lies in the preparation: warm potatoes absorb the dressing better, while a brief rest allows the flavors to meld completely.

Serve it chilled for the best texture and taste. This is the side dish that disappears first at every gathering.

Ingredients for Lee’s Famous Recipe Potato Salad

Creamy, tangy, and packed with fresh herbs. Nothing beats this family favorite side.

The potatoes are key here. Yukon Golds hold their shape and have that buttery texture—avoid waxy red potatoes, they turn gluey. I grab mine from Whole Foods when they’re on sale, but any grocery store works. For the mayonnaise, Hellmann’s or Duke’s give that classic creamy base. Fresh dill is non-negotiable (the dried stuff just doesn’t cut it).

No fresh dill? Fresh parsley at twice the amount works in a pinch, but the flavor shifts. Out of Dijon? Yellow mustard with a pinch of cayenne gets you close. Prefer less sugar? Skip it—the sweetness from the relish covers it. For egg-free, swap the hard-boiled eggs for extra diced celery and onion (keeps it vegetarian).

This tastes best after 24 hours in the fridge—flavors meld overnight. Keeps 3-4 days sealed tight. Don’t freeze it though, the potatoes get mushy. Always bring to room temp before serving.

Step-by-Step Instructions for Creamy Potato Salad

Here’s the method I’ve perfected over years of making this crowd-pleaser.

Step 1: Cook and Cool the Yukon Gold Potatoes

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add the 1 tsp Salt and bring to a boil over high heat. Reduce to medium and cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape.

Drain immediately and let them cool for 10 minutes. I like to spread them on a baking sheet so they cool quickly and evenly. You want them warm but not hot when you mix in the dressing—this prevents the mayonnaise from separating.

Step 2: Prepare the Creamy Dressing Base

In a large bowl, whisk together the 0.75 cup Mayonnaise, 2 tbsp Dijon Mustard, 1 tbsp White Vinegar, 1 tsp Sugar, and 0.5 tsp Black Pepper until smooth. This is where the magic happens—Dijon adds tang while the sugar balances the acidity.

The dressing should be thick but pourable. If it seems too stiff, let it sit for 2 minutes at room temperature to loosen slightly. Don’t skip whisking—this ensures all the flavors meld together perfectly.

Step 3: Combine Vegetables and Eggs

Once the potatoes are cool enough to handle, peel and cube them into ¾-inch pieces. Add them to the bowl with the dressing. Then stir in the 0.25 cup Fresh Dill, 0.5 whole Red Onion (finely diced), 3 pieces Celery Stalks (diced), and 4 whole Hard-Boiled Eggs (chopped).

The eggs add richness while the celery and onion give it that classic crunch. I always chop the eggs last so they stay in nice, visible pieces rather than turning into a mush.

Step 4: Finish with Sweet Pickle Relish

Gently fold in the 2 tbsp Sweet Pickle Relish until just combined. This adds the perfect sweet-tangy kick that makes this potato salad special. Don’t overmix—you want to keep some texture.

Taste and adjust seasoning if needed, though I find the initial amounts are usually perfect. The relish should be visible in little specks throughout, not blending completely into the dressing.

Step 5: Chill and Let Flavors Meld

Cover the bowl and refrigerate for at least 2 hours, but overnight is even better. This chilling time lets all the flavors come together and the potatoes absorb the creamy dressing.

Before serving, give it one final gentle stir. The potatoes will have softened slightly from the dressing, and every bite will be perfectly creamy with just the right amount of crunch from the vegetables.

Essential Equipment for lees famous recipe potato salad

Mixing Bowls

For this recipe, I recommend a large stainless steel mixing bowl—at least 4-quart capacity. This gives you plenty of room to toss potatoes and dressing without spilling. I use my Cuisinox bowl; it’s lightweight yet durable and cleans up easily. Avoid glass for mixing, as it can crack with temperature changes. 💛

Knives and Cutting

A sharp 8-inch chef’s knife is essential for cleanly dicing the potatoes, celery, and onion. I trust my Wüsthof Classic—it glides through Yukon Gold Potatoes without crushing them. For the hard-boiled eggs, a serrated egg slicer keeps chunks intact.

Pot for Boiling

Use a 5-6 quart stockpot with a tight-fitting lid to boil the potatoes. I prefer All-Clad stainless steel for even heat distribution. Ensure it’s filled with enough water to cover potatoes by 1 inch, preventing uneven cooking.

Cooling Setup

A rimmed baking sheet helps cool cooked potatoes quickly and evenly. Spread them in a single layer to prevent steam buildup. I line mine with parchment for easy cleanup. This step ensures the dressing clings perfectly.

Whisk for Dressing

For the creamy base, a flat whisk blends the mayonnaise and mustard smoothly. I use a OXO Good Grips whisk—its wide head reaches bowl corners easily. Whisk for 30 seconds until the dressing is completely homogenous.

Serving Tools

Once chilled, a large serving spoon with a flat bottom scoops the salad neatly. I prefer stainless steel for durability. Keep a damp cloth nearby to wipe the spoon between servings for a clean presentation.

Frequently Asked Questions