Part 4/6:
While the potatoes and eggs cool, Rachel prepares the dressing, which is key to a great potato salad. She incorporates finely chopped celery and onion for texture and flavor, along with sweet relish, mayonnaise, dill relish, mustard, pepper, and a splash of pickle juice.
Rachel encourages customization here; if you enjoy a tangier flavor, you might add more mustard or relish. After mixing in the finely chopped eggs, Rachel adjusts the dressing by adding a bit of milk to achieve the desired creaminess and flavor balance.