I love potato salad! This recipe is just about everything but the kitchen sink, but it’s totally worth the destruction of your kitchen. It’s soft and crunchy, sour and spicy, fresh and filling. You can make two different styles of dressing, mayo or a deconstruction of mayo: lemon-olive oil. Fresh herbs are essential! Dill is classic, but you can also add some fresh rosemary, mint, tarragon, thyme–it’s up to you!
- 1 bunch fresh dill chopped
- 3 hard boiled eggs sliced
- ~1 cup diced baby pickles chopped
- 1 bunch radishes chopped
- ~3 stalks of celery diced
- 5-6 potatoes boiled and chopped
- ~1 red onion thinly sliced
- 3 tbsp parsley chopped
- 1 cup baby carrots diced
- lemon juice
- olive oil
- salt & pepper
- mayo (optional)
**note about dressing: you can also use the dressing for coleslaw: vinegar, mayo, celery seed, mustard, salt & pepper. Some mixture of sour with fat will work, use what you’re used to and experiment at will! As long as you add a little at a time, you can’t go wrong with dressings.
1. Chop everything up to your desired size. I usually cut up the pickles, onion, carrots, and celery smaller than the radishes, eggs, and potatoes. The herbs are always chopped fine.
2. Mix everything in a bowl. Drizzle with olive oil, lemon juice and mix. Add salt & pepper. Adjust the amount of lemon and olive oil, if you need more fat you can add mayo as well.
Voila! Potato Salad.
What goes with this?
Everything grilled or picnic-related. This salad is so filling it can stand on it’s own as a light meal. If you’re aiming to make a feast of sorts, serve it up with some pulled pork sandwiches, baby back ribs, coleslaw, and any other of your favorite backyard grill fare.