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Picnic Potato Salad

Picnic Potato Salad

Serves: 8

Hands On Time: 

Total Time: 


2 pounds red potatoes, cut into 1-inch chunks
3 tablespoons kosher salt
1 cup mayonnaise
1/3 cup Creole mustard
1 lemon, juiced
1 tablespoon apple cider vinegar
3 tablespoons dill pickle relish
1 (3/4 ounce) package fresh dill, stripped from the stem and chopped
1 bunch fresh scallions, green parts only, chopped
Kosher salt and freshly ground black pepper


Place the potatoes in a large pot and cover with cold water by at least 1 inch. Add the 3 tablespoons of kosher salt and bring to a simmer. Cook the potatoes until a fork goes in with no resistance, approximately 20-30 minutes. Drain the potatoes in a colander and cool slightly.

In a large mixing bowl, stir together remaining ingredients. Toss in the potatoes and lightly coat with the dressing, breaking up some of the potatoes as you stir. Taste and adjust seasoning with salt and pepper as desired.

Refrigerate until cold, then serve.

About the recipe

The low starch content of red potatoes make them ideal for potato salad. They can either hold their shape or take well to a mashing process if you prefer a creamier potato salad. Be sure to mix the potatoes with the dressing while they’re still warm so they better absorb the dressing.