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Summer Potato Salad

A creamy side dish that compliments any grilled meat!


6 medium Yukon Gold potatoes (about 2.5 lbs.), peeled and cut into 1" pieces

Kosher salt

5 large eggs

3/4 c. mayonnaise

1/4 c. sour cream

3 Tbsp. yellow mustard

1/2 c. chopped bread and butter pickles, plus 2 tbsp. pickle juice

1/8 tsp. cayenne 

1/4 small red onion, finely chopped

3 stalks celery, finely chopped

Smoked or sweet paprika, for garnish

1 Tbsp. chopped fresh parsley, for garnish


"Place potatoes in a large pot and add water to cover by at least 2”. Add 1 teaspoon salt and bring to a boil, then reduce to medium-low and simmer until potatoes are tender, 8 to 10 minutes. Using a slotted spoon, transfer the potatoes to a colander set over a bowl.

While the potatoes cool, return the water to a boil. Using a slotted spoon, carefully lower the eggs into the boiling water and boil over medium heat until just hard boiled, about 10 minutes. While potatoes are cooking, prepare an ice bath.

Transfer the hard-boiled eggs to the ice bath to cool. Peel, then dice eggs into bite-sized pieces.

In a large bowl, whisk together the mayonnaise, sour cream, mustard, pickle juice, and cayenne until smooth. Add the chopped pickles, onion, celery, potatoes, and diced eggs. Season with 1 ½ teaspoon salt and fold to combine. Season with more salt and pepper to taste. Serve sprinkled with paprika and parsley."

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