Valentine's Day Potato Salad

Red-skinned potatoes make this potato salad a natural fit for Valentine’s Day, but the flavors work any time of year. Boiled and cubed with the skins on, combined with sliced hard-boiled eggs, diced apple, onion, and a creamy dressing of mayo, spicy mustard, and sweet relish.

The diced apple is the surprise ingredient here. It adds a crisp, sweet crunch that plays off the tang of the mustard and relish. Combined with dill weed, the whole salad has a brighter, more interesting flavor than a standard mayo-heavy potato salad.

Fold everything together gently. You want distinct cubes of potato and slices of egg, not a mashed-up mess. Chill for at least an hour before serving so the flavors meld and the dressing settles into the warm potatoes.

Pro Tips

• Keep the skins on the red potatoes; they hold their shape better and add color
• Don’t overcook the potatoes; they should be fork-tender but still firm
• Add mayo gradually and adjust to your taste; you can always add more but can’t take it away
• Use a firm apple like Gala or Honeycrisp so it stays crunchy in the salad

Variations

• Add crumbled bacon for a heartier, smokier version
• Swap dill for fresh chives or tarragon
• Use Greek yogurt in place of half the mayo for a lighter dressing