Basic Potato Salad Recipe
No summertime soiree is complete without a heaping bowl of potato salad gracing the table—it’s the perfect warm-weather substitute for french fries. Just scoop some next to your smoked baby back ribs or fried chicken, pop open an ice-cold beer, and grab a seat on the deck.
What to buy: Make sure to purchase waxy potatoes, such as red-skinned or new potatoes, as they contain less starch than russets or Kennebecs and will retain their shape after cooking.
Game plan: You can cook the potatoes and eggs up to a day in advance and store them in the refrigerator until you’re ready to assemble the salad.
This recipe was featured as part of our Make Your Own Mustard project.
Click below to watch the CHOW Test Kitchen’s Lisa Lavery make this simple potato salad recipe in an episode of our video series The Easiest Way.
- 2 pounds waxy potatoes, such as red-skinned or new potatoes, scrubbed
- 2 large eggs
- 1 cup mayonnaise
- 1 celery stalk, small dice (about 1/2 cup)
- 1/4 cup Whole-Grain Dijon Mustard
- 1/4 cup dill relish
- 1/3 cup scallions (from about 1/2 bunch), thinly sliced (white and light green parts only)
- 2 tablespoons capers, drained
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
- 1/2 teaspoon kosher salt, plus more for salting the cooking water
- 1/8 teaspoon freshly ground black pepper
- Place the potatoes and eggs in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until the eggs are hard-boiled, about 12 minutes. Remove the eggs to a medium bowl and place them in the sink. Run cold water over the eggs until they’re cool enough to handle; set aside.
- Continue to simmer the potatoes until a paring knife can easily be inserted, about 5 minutes more. Drain the potatoes in a colander in the sink and allow them to cool slightly, about 10 minutes. Transfer the potatoes to a baking sheet or large plate and arrange them in a single layer. Place the eggs next to the potatoes on the baking sheet and refrigerate everything until completely cooled, about 1 hour. Meanwhile, place the remaining ingredients in a large bowl and stir to combine; refrigerate until you’re ready to finish assembling the salad.
- When the eggs and potatoes have cooled, peel the eggs and grate them on the large holes of a box grater over the bowl with the mayonnaise mixture; set aside.
- Remove the skin from the cooled potatoes with your hands or a paring knife. (For a more rustic potato salad, you can leave the skins on.) Using your hands, break the potatoes into large chunks (about 3/4-inch pieces) and add them to the bowl with the eggs and mayonnaise mixture. Using a rubber spatula, gently fold the potatoes and eggs into the mayonnaise mixture until evenly combined and well-coated. Serve immediately or refrigerate in an airtight container for up to 4 days.