My Favorite Potato Salad

My all-time favorite side dish definitely has to be potato salad.  I make it every way imaginable, but this recipe is by far my favorite.  It is creamy, vinegary, and a little sweet.  It's absolutely perfect for all of your barbecues, gumbos, and when you want a tasty side dish.

My Favorite Potato Salad

prep time: 10 minscook time: 20 minstotal time: 30 mins


  • 3 pounds small red potatoes, skin left on
  • 6 large eggs
  • salt
  • 1 medium red onion, diced
  • 4 green onions, diced with white and green parts separated
  • 1 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1/4 cup sweet pickles, finely chopped
  • 1/4 cup sweet pickle juice
  • 2 tablespoons lemon juice
  • 2 tablespoons drained capers
  • salt and pepper to taste


  1. In a large pot, bring potatoes with skins and eggs to a boil in salted water.  Boil until potatoes are fork tender.  If you use larger potatoes then remove the eggs after 10 minutes so they do not overcook.
  2. After potatoes and eggs cook remove from water and allow to cool.  Peel potatoes and eggs.  Place peeled potatoes in a large bowl.  Grate eggs into the bowl with the potatoes.  Add red and white part of the green onions (reserve the green parts of the green onions for garnish). 
  3. In another bowl, mix together mayonnaise, mustard, pickles, lemon juice, and capers. 
  4. Pour mayonnaise mixture into potato mixture.  Break potatoes into bite-size pieces as you stir.
  5. Season with salt and pepper to taste. Garnish with green onions.




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