Potato Salad

Growing up, potato salad meant one thing: a creamy, mashed potato-based side dish that was a staple at family gatherings. I still remember the smooth texture and comforting flavors that defined those childhood summers. But as I grew older and started experimenting in the kitchen, I discovered a whole world of potato salad variations that were chunkier, heartier, and full of vibrant textures.

This recipe is the result of years of trial and error—a blend of nostalgia and adventure. It combines coarsely chopped potatoes with crisp diced vegetables like red and green peppers, and red onions. Chopped hard-boiled eggs add richness, while the sauce—a tangy mix of mayo, green relish, and mustard—ties it all together with just the right amount of zing.

Now, this potato salad is a favorite at every summer BBQ, offering a balance of creamy and crunchy that pairs perfectly with grilled classics. It’s the best of both worlds: a dish that honors my childhood while showcasing the bold flavors I’ve come to love.

Potato Salad

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Ingredients

  

Boiled Potatoes

• 1 lb Mini Potatoes
• 2 Bay Leaves
• 6 sprigs Fresh Thyme
• 1 tsp Black Pepper
• 2 cloves Garlic smashed
• 1 tbsp Kosher Salt

Hard Boiled Eggs (optional)

• 6 Eggs optional

Sauce

• 1 cup Mayonaise
• 1 tbsp Yellow Mustard
• 1/4 cup Sweet Relish
• 1 tsp Granulated Sugar
• 1 tsp Onion Powder
• 1 tsp Garlic Powder

Vegetables

• 2 stalks Celery finely diced
• 1/2 Red Onion finely diced
• 1/2 Red Pepper finely diced
• 1/2 Green Pepper finely diced

Instructions

 

Boil Potatoes

• Clean potatoes then submerge them in cold water in a pot. Add bay leaves, thyme, pepper, and garlic then bring water to a boil. Add salt.
• Boil until a fork goes through the potatoes – approximately 8min.
• Drain potatoes,

Hard Boil Eggs

• Add 6 eggs to a saucepan such that they fit in a single layer. Cover with cold water.
• Bring water to a boil. Once boiled, turn off the heat and cover the potatoes.
• After 10min, drain the eggs and cover with cold water to stop the cooking process.
• Remove the shell from the eggs. Coarsely chop the eggs and set aside.

Sauce

• Mix mayonnaise, yellow mustard, sweet relish, sugar, onion powder, and garlic powder in a bowl. Set aside.

Vegetables

• Finely dice celery, red onion, red pepper, and green onion. Set aside.

Assembly

• In a large bowl mix the potatoes with the sauce and vegetables. Mix well.
• Fold in cooked eggs. Stir gently to not break up the eggs too much. Or if you prefer, whip the bejesus out of it.
• Put in a serving bowl. Serve immediately or refrigerate until needed.

Notes

This recipe is already dairy free and gluten free.

Alternations

• Egg Free – use plant based Mayo and omit the eggs
• Vegan – use plant based Mayo and omit the eggs.