Potato Salad

  • Serves

    serves 4-6


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

What You Will Need


  • 2 lb. small Yukon Gold potatoes, peeled and quartered
  • 2 ribs celery, minced
  • 12 medium red onion, minced
  • 12 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


Step 1

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.

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