Jun 29, 2011

Potato Salad

This cool, creamy potato salad is spiked with pickle relish and red onion. This recipe first appeared in our June/July 2011 BBQ issue.

Credit: Todd Coleman

SERVES 4–6

2 lb. small Yukon Gold potatoes, peeled and quartered

2 ribs celery, minced

½ medium red onion, minced

½ cup mayonnaise

2 tbsp. dill pickle relish

2 tbsp. finely chopped parsley

1 tbsp. yellow mustard

1 tsp. kosher salt

Freshly ground black pepper, to taste

2 hard-boiled eggs, chopped

Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.

This article was first published in Saveur in Issue #139

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Ratings & Reviews (6)

by DLSPEAK on 2011-10-17

why bother when item not available?

by SIRONA7 on 2011-11-27

Because my family likes a smoother tangier sauce, I add more yellow mustard and mayo to this recipe, but it's mighty fine without modification. The trick is finding the dill pickle relish!

by BOCA CINDI on 2012-02-03

Buy a jar of dill pickles and dice them up. It's actually better than the jarred relish.

by rnelson on 2012-05-11

an excellent p salad, saveur has many.

by LAMAQUE on 2012-08-27

DLSPEAK

If you scroll down far enough, you'll find the item.

by DBUMOM on 2013-02-17

My family loves this recipe! Sweet relish works fine. Just add a leash of dill weed, if you like. Also, the key is mixing the sauce...loses the tang if ingredients are just thrown in and mixed together.

Potato Salad 5 5 3 6