The best potato salad we've ever had
May 30th, 2011
11:30 AM ET
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Admittedly, I'm not the best photographer in the universe, but in my defense, potato salad ain't pretty. It is, however, delicious and my husband Douglas makes the best rendition of it I've ever had.

A few subtle touches - fresh thyme, a kiss of smoked paprika and crunchy celery leaves - elevate this picnic staple from side to stand-out.

Douglas' Summer Potato Salad


  • 3 lbs red potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup dijon mustard
  • 2 stalks fresh celery with leaves
  • 1/2 white or yellow onion
  • 3 fresh green scallions
  • 1 tbsp smoked paprika
  • 1 fist full kosher salt
  • 1 tbsp freshly ground black pepper
  • 1/2 cup fresh thyme leaves

Cooking Directions

  1. Quarter and boil the red potatoes for about 20 minutes, until tender to a fork or paring knife.

  2. Finely chop the celery, onion, scallions, and thyme leaves, and mix together with mayonnaise and mustard in large mixing bowl. Add salt, pepper and paprika.

  3. When potatoes are cool to the touch, dress them in the mixture and cover. Let ingredients set up together for an hour. Eat.

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Filed under: Best in Life • Holiday • July 4th • Make • Recipes • Salad

soundoff (185 Responses)


    May 30, 2011 at 6:08 pm |
  2. Mary Ellen

    The best potato salad I ever had was about 45 years ago in the Bronx, NYC in a deli called "Dick's" Dick was located on Tremont Avenue near the Grand Concourse. His German potato salad was legendary and no one – no one – had the recipe – it is rumored he sold the recipe when he sold the shop. If anyone out there has the recipe to share or can remember eating that potato salad- I would love to read your response – The potatoes were sliced very thin, might have had some dill and I think were sauced w a sweet vinegar – I have tried to recreate it my entire life –

    May 30, 2011 at 6:08 pm |
    • Spunky DerWondermonkey

      The secrets to making a wonderful German potato salad are to use apple cider vinegar and after you brown the bacon, use the remaining grease to saute the onions, and I hate to say it, but leave about 1/2 of it in for the sauce. A little bit of sugar and whatever spices you think that he used, but I can't say that I've heard of dill used in German potato salad.
      Best of luck re-creating your recipe!

      May 31, 2011 at 11:20 am |
  3. Shee

    Happy Memorial Day, all. My own potato salad is too bland, and I really appreciate all these ideas. Thanks for you help, all of you.

    May 30, 2011 at 6:03 pm |
  4. jacob

    Mine has potatoes, boiled eggs, a medium spoonful of mayo and miracle whip, a lil squirt of yellow and brown mustard, a dash of salt, pepper, garlic powder, onion powder, dill and sweet relish, mixed and topped with a pinch of salad supreme.

    May 30, 2011 at 5:31 pm |
    • Ray

      Garlic in a potato salad?

      Has to be a recipe from Olive Garden.

      May 30, 2011 at 5:53 pm |
      • jacob

        If it is i better be getting royalty checks cause that's my recipe, yo

        June 3, 2011 at 2:14 pm |
  5. abby

    I loved potato salad - but can no longer eat potatoes - but I loved reading the comments and suggestions - for times I can make potato salad for others - bon appetit!!

    May 30, 2011 at 5:28 pm |
  6. Audrey

    I think there are as many versions of potato salad as there are cooks...and I'm pretty certain I haven't met one yet that I didn't like. This one sounds tasty. The one I make most often for my family is actually vegan...not because we're vegan (we're not) but because we're all crazy for a particular vegan mayonnaise:

    4 lbs. red potatoes
    2 medium carrots, finely minced
    1 medium onion, finely minced
    8 large dill pickles, coarsely chopped
    1 cup Vegenaise
    2 tablespoons Dijon mustard (or more, to taste)
    1 tablespoon minced fresh dill (or more, to taste)
    Salt and pepper to taste

    I think I may try celery seed the next time I make it...that sounds really good!

    May 30, 2011 at 5:22 pm |
    • Audrey

      Just to clarify...I've never met a POTATO SALAD I didn't like. There are one or two cooks, on the other hand...

      May 30, 2011 at 5:26 pm |
  7. Carolyn

    No boiled eggs? No dill pickles? This recipe is only half done. The best restaurant potato salad I've had is at Goode Company here in Houston. Creamy, tangy, yum. The worst is at Mac's Barbecue in Brady, Texas - they add lots of pimento and serve it with an ice cream scoop. It looks like a pink baseball. Bland and dry, too.

    May 30, 2011 at 5:12 pm |
    • Emeljay

      I agree! I'm in Houston and Goode's is AWESOME!

      May 30, 2011 at 7:14 pm |
  8. Deedee

    J Crenshaw, you're an idiot! This is an article about POTATO SALAD!!!! Opinions & personal tastes are just like buttholes, everybody has one.

    May 30, 2011 at 5:06 pm |
  9. Samantha

    Okay I'm really getting hungry here!! I would love to sample everyone's recipe, you know to evaluate them myself. I prefer other people's cooking to my own!!

    May 30, 2011 at 5:03 pm |
  10. Derp

    Pretty standard recipe. Add some dill pickle juice with a little bit of the mustard to the hot potatoes pieces, then gently mix, before you put them in the fridge. They will absorb way more flavor that way.

    May 30, 2011 at 5:00 pm |
  11. Susanne

    My friend told me that her mother lived 10 years longer than expected, just by looking forward to eating my potato salad every year. The recipe is huge because people eat so much of it.

    Thelma Memorial Potato Salad

    5 lbs thin skinned white potatoes, just barely cooked, cooled and cubed
    2 to 3 bunches green onion, chopped fine
    one bag frozen small peas, blanched
    1 lb carrots diced and barely cooked
    1 large jar good dill pickles (cold case type), chopped fine
    1 (+) cups real mayo
    1 (+) cups sour cream
    several T dried dill weed (depending how strong).
    several T of good salt (but not too coarse)

    It is impossible to put in too much pickle and it should smell strongly of dill and onion . It's great. S

    May 30, 2011 at 4:50 pm |
  12. Will

    A fist full of salt? How much is that? Did you mean hold the salt shaker in your fist and do one fist pump over the other ingredients? Or did you actually mean reach into a barrel of salt and takeout however much you can gather in your fingers by making a fist? For most people that would be 1/4 cup or more of salt. At first I thought that much salt must be going in the water to boil the potatoes, but it is added to the recipe.

    btw people: Salt doesn't clog your arteries, though it can raise your blood pressure. The main problem I would have with adding an absurd amount of salt it is it would taste too salty. This family must go through a lot of beverages at their party if they really put that much salt in one salad.

    May 30, 2011 at 4:48 pm |
  13. STLRose

    My grandma's tater salad had lots of hard boiled eggs (more whites than yolks), white onion, crumbled pan-fried pepper bacon, slivered celery w/ chopped leaves, and finely diced sweet pickles with juice. So, so good!

    May 30, 2011 at 4:29 pm |
  14. quem

    tailgate potato salad is absolute mayo, no eggs, no pickles....easy to google and find the recipe!

    May 30, 2011 at 4:28 pm |
  15. Mary Beth Saliba

    The Milburn Deli in Milburn New Jersey is without question home of the world's best potato salad !!! Among the countless followers are Prince Harry .... Bill OReilly .... former NYC Mayor Koch and native New Jersey heavywights Bruce Springsteen and Bob McHugh.

    May 30, 2011 at 4:26 pm |
    • J Crenshaw

      AH yes because being famous (ie: contributing nothing useful to the world) makes ones a great authority on potato salad!

      May 30, 2011 at 4:40 pm |
    • LW in AZ

      Thanks for the tip on the deli. (Ignore J Crenshaw's rude comment.)

      May 30, 2011 at 8:27 pm |
  16. J Crenshaw

    Egg in potato salad? Disgusting? THis is POTATO salad not egg salad..

    Secondly, you all used processed mayo. Therefore it tastes like... bleck... Make an aioli, add some real flavor to it, then come back and talk to me about potato salad.

    Mustard is only for the southerners btw.

    May 30, 2011 at 4:26 pm |
  17. Trazey

    I watched Giada @ Home and her recipe was grand! Purple potatoes (they are so fun looking!) and add in cooked quinoa! some chopped scallions, and a sauce of olive oil, balsamic vinegar, fresh herbs, man it was good. It's on her website

    May 30, 2011 at 4:24 pm |
  18. Try this

    This recipe is my favorite and it is slightly different from the others I've read. It uses a cooked sauce.

    Cook potatoes, eggs as usual.

    In med sauce pan combine and cook til thick:
    1/2 cup milk
    1/3 cup sugar
    1/4 cup vinegar
    1 tbsp cornstarch
    3/4 tsp celery seed
    1/4 tsp dry mustard
    After it thickens remove from heat and blend in:
    1/4 cup salad dressing/mayo and 1/4 cup onion.

    Double the sauce if you are cooking lots of potatoes. The more sauce the better it is :) !

    May 30, 2011 at 4:08 pm |
  19. Ghastly

    The best potato salad I have ever had is at the Whole Hog in Little Rock. It has a baked potato flavor. Someone please get me their recipe. Their ribs are awesome! I gained 7 lbs. the month I was there.

    May 30, 2011 at 4:01 pm |
  20. Susan

    I make mine with half mayo, half sour cream, onion, chives fresh from the garden, celery, salt and pepper. I garnish it with paprika and freshly picked parsley. No mustard or pickles or eggs in mine. Those are in the deviled eggs on the side! haha

    May 30, 2011 at 3:56 pm |
  21. Donna

    Aaaa....your original salt dont have where to add the salt?? I would imagine it would be while cooking the potatoes??? Sorry if I'm overlooking the obvious!

    May 30, 2011 at 3:27 pm |
    • Dave

      I add a LITTLE salt after mixing everything. With tator salad, too much of anything can ruin it! Salt can always be added when served. Let them add their own salt.

      May 30, 2011 at 3:36 pm |
  22. laurab68

    Ohh well thanks everyone, I think from all of your recipes I've come up with something that might totally rock. It's best to put it together while still warm and refrigerate overnight so the flavors can melt together.
    Ok follow me and give it a shot and tell me what you think afterwards:
    Yukon gold potatoes
    1/2 cup mayo
    1/4 cup sour cream
    1 tbls dijon mustard
    salt and pepper
    diced egg
    diced onion
    refrigerate overnight.
    before serving:
    diced crunchy bacon
    finely crumbled blue cheese
    shredded mozarella

    Ok hungry now.....I know what I'm having with bbq this weekend ;-)

    May 30, 2011 at 3:24 pm |
    • laurab68

      oops and I forgot the fresh dill at time of serving too.

      May 30, 2011 at 3:25 pm |
    • Dave

      Sounds good too! Like the bacon, sour cream and blue cheese touch. You HAVE to use mayo, salad dressing ruins everything for me!!

      May 30, 2011 at 3:29 pm |
      • laurab68

        I agree, commercial salad dressings are just gross. A simple olive oil, basalmic vinegar, and a little fresh oregano made right before you eat is much better for a salad. You need mayo for potatoe salad!

        May 30, 2011 at 3:36 pm |
    • Dave

      Kraft makes an excellent line of oil and balsamic vinegar salad dressings now!! I use them for marinating too!

      May 30, 2011 at 3:49 pm |
      • laurab68

        Actually I boycott most of Kraft's products. Their utter lack of their customer's health when it comes to their use of transfats makes me avoid them like the black plague. Watching my mother with heart disease, diabetes and high blood pressure with a cabinet full of med's for everything under the sun, makes me very careful with what I put in my body.
        I asked Kraft Canada if it clearly writes that it has 0 trans fats on the label, then why do they have transfats listed in their list of ingredients. The response I got surprised me. Due to labelling laws, if an item per serving has less than than 1 gram of trans fat, then they are legally allowed to round down to zero. So technically, they are not breaking any laws, but it's still a deceit to their customer, so I don't want them in my house.

        May 30, 2011 at 3:57 pm |
    • Try this

      That sounds good. I think I will copy your recipe and try it this weekend. Thanks.

      May 30, 2011 at 4:12 pm |
  23. Dave

    I make my the same way my grandmother and mother made it, Southern style and pretty basic! The gold potatoes do make it better, but any kind will do. I peel and boil my spuds whole, set them out to dry off, chill overnight in covered pot. I make 16 lbs. at a time. (lotta folks always want some) 10 lbs. tators, 12 boiled eggs, yellow onion and diced dill pickle, salt, pepper, mayo, and mustard. I'm kinda carefull with the mayo at first, too much will ruin it. I wait until the next day and add more to make it creamy if need be. It takes me 3 days to make it, but it's worth the time. I enjoy reading how other folks make it!! It all sounds good!

    May 30, 2011 at 3:20 pm |
  24. onespider

    12 large Red Potatoes, cube to 1/2" cubes, boiled in salted water till tender..
    3 tablespoons chopped garlic(fresh or jarred)
    6 hard boiled eggs..smashed
    one tablespoon your favorite Dry Rub
    6 tablespoons chopped fresh Cilantro
    2 cups diced celery and leaves
    enough Mayo to wet it but not make it mush.
    (for God's sake leave out the onions...thats what grocers do to add weight, same thing they do for slaw)
    After boiling potatoes drain in colander...while they are still steaming throw in the garlic and cilantro and mix...then put in a large boil and mix in the rest of the stuff.
    After mixing put it in a nice serving bowl and sprinkle so Paprika over the top, along with some more fresh Cilantro. Put in the refrig for two hours.

    May 30, 2011 at 3:15 pm |
    • Spunky DerWondermonkey

      ...because we all know that onions are cheaper than cabbage and potatoes...
      Don't hate the onions...

      May 31, 2011 at 11:08 am |
  25. Emma

    Making this today. I added a bit of spring garlic because it came in the CSA this week. Also a bit of anchovy paste, because it packs so much flavor. Happy with the no eggs ;-)

    May 30, 2011 at 3:00 pm |
  26. Lindalou

    I have to agree with the bacon..don't pooh-pooh until you've tried it. The smoked flavor really adds something to it. And I also like to add slices of green olive. Mine's more vegetable than potato salad..but it always gets raves.

    May 30, 2011 at 2:57 pm |
    • Little Johnny

      How long before I can pooh-pooh? I really have to go bad!!

      May 30, 2011 at 3:12 pm |
  27. Tall DeepVoice

    A FISTful of salt??? Cardiac insanity. No wonder so many Americans have high blood pressure!

    May 30, 2011 at 2:46 pm |
  28. charmedaz

    everyone loves mine...
    basically its 1/2 cup mayo 1/4 cup sour cream..about 1tbsp vinegar, 1 or 2 tbsp spicey mustard (your taste) lil salt, pepper, dont be afraid to taste your dressing and alter things to your personal taste like salt or the mustard..if you like heat..use some cayenne..etc... toss with the potatoes, crumble blue cheese on top, crumbled bacon, and chopped green onions

    you know for everyone sparring...recipies are all basics in my opion..meant to be tweaked...if you just love eggs in your all means..chop some eggs up and add it, how bout some finely diced jalapenos..? just adjust your base dressing to coat..maybe double the recipie for it if you love add-ins

    dont fight over what is better :)

    May 30, 2011 at 2:42 pm |
    • laurab68

      Hmm I've never thought of blue cheese.....see I like this idea of different recipes variances. I'm not a fan of blue cheese but I'll give it a shot. Then again maybe some shredded mozzarella at the end just before serving, with a touch of crushed bacon, but no added salt because the bacon has enough salt.

      May 30, 2011 at 3:16 pm |
      • charmedaz

        exactly...take a base recipie u like, and tweak it! ...feta is popular now days...maybe sub feta for the blu..maybe dont use cheese at all...

        all recipies just need a good imagination..for biscuits i like chopping chives and tossing it in the batter before rolling (or dropping)

        just tweak the heck out of stuff and make it your own :)

        May 30, 2011 at 6:25 pm |
  29. RSVP

    No offense but this potato salad photo looks disgusting. Sorry but It doesn't even look like potato salad. Although it's probably delicious (since you said so) I'll stick with my old fashion American version with plenty of boiled eggs, a little mustard, some pickle relish, enough 1/2 mayo and 1/2 salad dressing to moisten and finish with salt and pepper to taste. Nothing grand, no secret just plain good – the way I think potato salad should taste and look.

    May 30, 2011 at 2:37 pm |
  30. Chef Steve

    Potato Salad is like many other salads, burgers, etc – everyone has a favorite version. My favorite (and the recipe I use at the restaurant to great success) is from my grandmother - potatoes boiled to al dente (boiled whole, flash-cooled in cold water, then peeled and coarsely cubed), mayonnaise, prepared mustard, chopped onion, celery and hard-boiled egg, celery seed and salt/pepper to taste. The celery seed is the kicker ingredient that makes the taste extraordinary. Oh, and it's best made the day before and refrigerated overnight before serving so all the flavors blend.

    May 30, 2011 at 2:36 pm |
    • Chef Michael

      Excuse me, but if you want to "flash chill" you do it in ice water not cold water.

      July 15, 2011 at 11:02 pm |
      • Chef Flambe@Chef Michael

        Your Chef's hat has fallen over your eyes–No one said flash frozen so please go back to your Dog Food Commercials and feed your dog more carrots.

        July 15, 2011 at 11:35 pm |
  31. Shane

    No bacon? Pretty weak.

    May 30, 2011 at 2:25 pm |
  32. guest

    You said you might not be the photograper, but it's not your photo that looks gross it's the potato salad itself. Everyone thinks theirs is the best, including me. That is all I make from Memorial day to Labor day is potato salad for the group that shows up at the family cottage each week-end. It has been in my family for 5 generations and will remain for many years to come. Sorry we all have different taste.

    May 30, 2011 at 2:17 pm |
  33. plchiov

    I also add some freshly cooked, then crushed bacon and chopped dill pickles.

    May 30, 2011 at 2:03 pm |
  34. Southern

    GOOD! I absolutely HATE Potato salad that is MUSH!

    May 30, 2011 at 1:33 pm |
  35. Lori

    Potato salad with or without egg is fine! This recipe looks so good, I have already printed it out. Might sub fresh dill for the thyme, though. We'll see...

    May 30, 2011 at 1:28 pm |
  36. Florian

    If you live in New York, I highly recommend the potato salad from Korzo Haus.

    May 30, 2011 at 1:22 pm |
  37. Emily Nunn

    Eggs in my potato salad is the equivalent of ants at my picnic.

    May 30, 2011 at 1:20 pm |
  38. ala-kat

    Potatoes should be dressed while they are still warm in order to absorb the dressing better, making them more flavorful.

    May 30, 2011 at 1:16 pm |
  39. Gloria Chapa

    No, no egg. I cannot stand egg in my potato salad. Needs at least pickles, onions and home made mayo made with olive oil, the rest is up to you. And if you baconize it, that will be wrong, wrong!

    May 30, 2011 at 1:13 pm |
    • The Real Deal

      You sound like the type that would enjoy tofu and beansprouts more anyway. This, since you clearly have no clue about potato salad.

      May 30, 2011 at 2:03 pm |
      • guest

        I agree!

        May 30, 2011 at 2:18 pm |
    • laurab68

      Hey, leave Gloria alone! Everyone has a right to their own personal taste! No need to hurl insults.

      May 30, 2011 at 3:09 pm |
      • caddiemurray

        Amen!!!! Not everybody likes eggs, AND it's perfectly okay for people to have variations on the basic recipe. It's just ridiculous to hurt people's feelings - this is worse than a Texas chili cookoff for arguing what's "right"!! Yeesh!

        May 30, 2011 at 8:47 pm |
  40. jillmarie

    Sounds absolutely delish! I love the herbs in it, and the dijon.

    May 30, 2011 at 1:11 pm |
  41. Mike

    But...there's no bacon involved. How can it be the best ever without crumbled bacon? Or at least a little bacon grease in the mayo mixture?

    May 30, 2011 at 1:04 pm |
    • matt

      bacon greased mayo, glorious!!!

      May 30, 2011 at 4:27 pm |
    • ZweiStein

      You are absolutely correct! On all counts.

      May 30, 2011 at 7:43 pm |
  42. Mik

    How can that be? My hubby said MINE was the best!!!!

    May 30, 2011 at 12:59 pm |
  43. Give it up

    Since "fists" come in many different sizes, exactly how much salt does a "fist full" represent? ... and no hard boiled eggs? FAIL!

    May 30, 2011 at 12:54 pm |
  44. Dorrie

    Is the corn cooked. I don't see where it is added to the salad. Thank you.

    May 30, 2011 at 12:48 pm |
    • Penny

      No, and neither are the beans. ;)

      May 30, 2011 at 1:18 pm |
      • Robin

        corn? beans? I don't see either in the list of ingredients. Where do you see that??

        May 30, 2011 at 1:28 pm |
  45. gary

    silly the salt once in a while,wont hurt you like that.......ask Dr. J.M.Poke

    May 30, 2011 at 12:48 pm |
  46. Maggie

    Except for the thyme leaves this is my grandmother's recipe. No egg here. Yummo.

    May 30, 2011 at 12:46 pm |
  47. Nichole

    Sorry, Douglas, it can't be the perfect potato salad without hard-boiled eggs. Never gonna happen. No way thyme and paprika can take the place of boiled eggs.

    May 30, 2011 at 12:33 pm |
    • Sarah

      Agreed. Hard-boiled eggs are to potato salad as basil is to a Pizza Margherita, or as celery is to Waldorf Salad.

      May 30, 2011 at 2:06 pm |
    • Evelyn

      Must have the the hard bolied/sliced/diced/chopped 6 eggs. Mom added 1 cup of fresh peas & chopped fresh mint! Very nice, so I just keep this of course. Love all Dijon mustards. Lots of new info from everone that I will
      try. Thanks to all

      May 30, 2011 at 7:15 pm |
  48. Ron

    With that much salt I bet our arteries are stone solid.

    May 30, 2011 at 12:32 pm |
    • laurab68

      One fist full of Kosher salt??!! Are you trying to kill us or just kill our kidney's? What size are his hands? I've got small hands at 5'1", but if you've got a 6'6" football player, it would be almost double mine. Anyone with a high blood pressure issue should not add salt to anything. If you do, it should be very little.

      May 30, 2011 at 3:06 pm |
      • teddy

        Calm yourself! and live alittle!

        May 30, 2011 at 3:53 pm |
      • maurak

        So much drama. And my goodness, you could add less, just like EVERYONE ELSE.

        May 30, 2011 at 4:41 pm |
      • noodle

        Methinks it's your temperament that earned you that hypertension, honey.

        May 30, 2011 at 4:43 pm |
      • ZweiStein

        Can't live without salt. No need to cut it out, even with hypertension. What proof has EVER been provided that salt is sooo bad? I need the education, so ... give it to me!

        May 30, 2011 at 7:36 pm |
    • PattyL

      The fistful of salt must go in the water to cook the potatoes. Otherwise, bye-bye arteries.

      May 30, 2011 at 3:37 pm |
    • neeters

      I agree, no salt needed, there's already salt in the mayo and mustard! a fistfull of salt? Murderous!

      May 30, 2011 at 4:03 pm |
    • maurak

      My, you're charming. Somehow I'd put my money on the cholesterol rather than the salt in this dish. But hey, that's what an overall healthy diet, exercise, maintaining a reasonable weight and Crestor are for, aren't they?

      May 30, 2011 at 4:35 pm |
    • Daniel

      Agreed on the salt- wayyy too much, even with the smallest "fists". I tend to go exactly by the recipe the first time I try anything, and then vary later on if I think it's worth the trouble. This recipe, for me, was nearly inedible due to the salt content. Uses "fistful" as a measurement is flawed, and the salt isn't needed.

      May 31, 2011 at 8:42 am |
  49. Patty

    My hubby makes a potatoe salad that for the past 30 years many women have asked him for his recipe. Everyone just loves his salad. potatoes,chopped onion,boiled eggs,grated apple, finely chopped gerkins, finally chopped ham, cooked diced carrots and peas, salt,pepper, mayonaisse. Honestly people request his potatoe salad.

    May 30, 2011 at 12:13 pm |
    • Kat Kinsman

      Wow! It's the apple that's catching my eye there. Sounds amazing. I'll give that a shot.

      May 30, 2011 at 12:16 pm |
      • jas

        there's no apple in this!

        May 30, 2011 at 1:38 pm |
      • jas

        Its red potatoes, girl! lol

        May 30, 2011 at 1:39 pm |
      • caddiemurray

        Jas, she's talking about the recipe in the comments above that includes apple ...

        May 30, 2011 at 8:43 pm |
    • Karen

      Would he mind sharing the recipe? Thanks Karen

      May 30, 2011 at 12:29 pm |
    • Rob

      Thanks Patty for the recipe, will try it tonight. Do you use fresh or pickled gerkins?

      May 30, 2011 at 12:31 pm |
    • KO

      Patty, sounds awesome! Thanks for sharing.

      May 30, 2011 at 12:32 pm |
    • mike

      your hubby wouldn't be Dan "potatoe" Quail by any chance would he?

      May 30, 2011 at 2:25 pm |
      • MaggieJS


        May 30, 2011 at 4:34 pm |
      • Eric Lucas

        If you're gonna pick on someone for a spelling gaffe that has been talked about ad nauseum for 25 years, at least try to spell his name right: Quayle.

        May 30, 2011 at 8:52 pm |
    • manda

      I make a similar recipe! I got the components from my Brazilian friend who told me that for every thing sour or spicy there must be something sweet. I put cubed granny smith's in mine, the apples really give it a zing and a crunch since I dislike the texture of celery, so i use celery seed for the flavor!

      May 30, 2011 at 5:35 pm |
    • Lynn

      Hi Patty, If you could also provide me your hubby's recipe for the potato salad, it would be greatly appreciated. I am saving this page to try different variations, since everyone tends to lean toward what they grew up with. Thanks, Lynn

      May 30, 2011 at 9:48 pm |
  50. RichardHead

    Glad you got that picture before I chowed down. This really sounds good. Thanks.

    May 30, 2011 at 11:58 am |
    • chef dugan

      I don't mean to rain on her parade but that's pretty standard mustard/mayo based potato salad with a touch of thyme which I don't think adds much. My recipe is better: About 6-7 medium sized cooked and sliced yukon gold potatoes, one diced red pepper, 3-4 cut up hard boiled eggs, 3 stalks celery with leaves,1 medium sweet onion and 3 tbs.dried parsley. And NOW for the sauce. About two thirds cup mayo and one-third cup Durkees Famous sauce. I'll stack this one against anyone's.

      May 30, 2011 at 2:30 pm |
      • Lisa

        Sounds Yummy!! You def have to add in the eggs. That's the best part. Thanks for sharing!

        May 30, 2011 at 2:43 pm |
      • regina

        yukon is the best! thanks for sharing your recipe!

        May 30, 2011 at 2:58 pm |
      • Marty T

        Well, if everyone is going to brag, I think mine is fabulous. Use 6-7 Potato ( use what you like). 6-7 boiled eggs. Celery, dill pickle and onion. But my little deal is to Take the yoke from the eggs, mash them up with Mustard. to create a nice thick paste. Add mayo and mix together, kosher salt and paprika. Even add a small amount of fresh red peppers chopped for color and sweet. And mix
        Add fresh cracked pepper to taste.
        Then I even have a warm potato salad that will kick up any bbq and make you feel right in the south.

        May 30, 2011 at 3:27 pm |
      • Sandra

        Mine's better! 6 boiled potatoes, 1/2 cup minced sweet onion, 1/4 cup minced celery, salt, pepper, one hardboiled egg coarsely chopped, 1/2 cup sliced green pimiento stuffed olives, and HELLMAN's mayonnaise. It's got to be Hellman's nothing else. This is the absolute best.

        May 30, 2011 at 3:46 pm |
      • teddy

        Sounds rather bland Cheffy!

        May 30, 2011 at 3:50 pm |
      • Brandon

        Sorry buddy.. You have the standard potato recipe, as that is exactly how i used to do mine. It is the smoked paprika that gives this potato salad its extra kick. You did nothing special; the choice of Yukon potatoes in the recipe did nothing but try to glorify it over the articles recipes as it is a more favored potato. The addition of parsley does primarily nothing for the flavor, and your sauce isn't to gourmet yourself there bud.

        May 30, 2011 at 3:53 pm |
      • Michael

        Definitely gotta have the boiled eggs and SWEET salad cubes......NO DILL PICKLES IN POTATO SALAD!!!!!

        May 30, 2011 at 4:17 pm |
      • George Miron

        Hate celery... in anything... love full-sour dill pickles... (the kind you find in middle-eastern shops...)

        May 30, 2011 at 4:47 pm |
      • Pat in IL

        This is a slight variation of our old family recipe for potato salad.....grandmother, mother, my sisters and me. Near as I can tell, it was pretty standard in the 40's – 50's. Potato salad is like chile...each family has their favorite recipe, which is "the best". Now days, the trend seems to be getting a bit lighter, but still good.

        May 30, 2011 at 5:04 pm |
      • KLL

        Chef Dugan – your recipe sounds delicious! Thank you for sharing it!

        May 30, 2011 at 5:33 pm |
      • Lindsay

        i thought this column was about filling our bellies, not our egos. i can't believe the condescending words people have used to talk this potato salad down only to promote themselves. share your personal favorites, for sure, but there's no reason for hate.

        May 30, 2011 at 5:41 pm |
      • Maine Lobsta

        Use Cilantro : its a fresher taste than thyme

        May 30, 2011 at 6:19 pm |
      • Mark

        Sorry, my potato salad is the best ever... similar ingredients as others have said but I add chopped yellow pepper, chopped dill pickles, and 1 TB of pickle juice... try it... THE BEAST!!!!!

        May 30, 2011 at 6:39 pm |
      • ZweiStein

        I like potato salad. But without some finely chopped bacon and onion – something is missing!

        May 30, 2011 at 7:31 pm |
      • Piccolo Hibberd

        Egg a must but replace the thyme with curly parsley and cut back on salt. Instead of celery leaves, use celery and celery seed.

        May 30, 2011 at 7:40 pm |
      • Angela

        Yukon golds, for sure. Cut to your style, boil until fork tender. Let cool a bit. Into a large bowl add to proportion and taste the following:

        excllent mayo
        cider vinegar
        bit of honey
        grated garlic
        celery seeds
        chiffonade of fresh basil

        Stir together then add the potatoes. It's quite good with steamed lobster and steamers, as well as burgers, dogs, and other summer faves. Enjoy. If there's any left, it's even better the next day, of course!

        May 30, 2011 at 7:46 pm |
      • Leonore

        Ours is similar, as well. We also add sliced and partially cooked mushrooms. We use the fresh thyme – it DOES add a nice flavor (well, we like it). I particularly like it with a sweet onion, rather than a regular one. We've also made a variation with a combo of sweet potatoes, redskin potatoes and yellow potatoes and the addition of crumbled bacon (the real stuff). We all have our favorite, and not favorite, ingredients. I agree with the "try them all" approach!

        May 30, 2011 at 8:35 pm |
      • Lestine

        Sounds good I will eat yours

        June 13, 2011 at 12:11 pm |
    • Skip Haughay

      Kat, this salad was one of the best I have ever had! And I'm thankful to have had the good fortune to taste it right after your husband made it yesterday! Really super delicious.

      Thanks for such a very Sharon Springs get together. Your cookout was the highlight of our visit.

      May 30, 2011 at 4:52 pm |
    • Cherrie

      I use white, yellow or red potatoes, (6-7 large) a little red onion and 2 green onions, dill pickles (or if you're in a hurry dill relish works too), 6 -7 hard boiled eggs, spicy brown mustard, Hellman's (best foods) mayo, finely chopped parsley (fresh only). My mom's is great too. She likes to use yellow mustard and some diced up celery. I don't care for celery in mine but I will eat it. I love the extra little kick the spicy brown mustard adds. The parsley adds a nice fresh taste to it. Don't use a lot. Just a few sprigs.
      Potato salad is a family tradition. Each family has their own recipe, and each is usually just as good as the next. I have a long time friend who uses sweet pickles in hers and pours just a little of the juice from the jar into the mayo and mustard mixture. Its great too. I have a cousin who dices up black olives and fresh Roma tomatoes in hers. Its also great tasting. What I love is all the different recipes that everyone is posting. Its fun to take some of those ideas and experiment with them. Thank you to everyone for your favorites!

      May 30, 2011 at 5:52 pm |
    • Chef Jimmy B

      I am sorry, but my mother in law and I make a much better potatoe salad than that plus it doesn't look like someone ate it before me and couldn't keep it down.

      May 30, 2011 at 7:26 pm |
      • caddiemurray

        It is notoriously difficult to take photos of food that look good. In college I took photography classes, and for awhile majored in commercial photography. There are all kinds of tricks the pros do to make food look good in photos (like using uncooked hotdogs and burning "grill marks" into them with a soldering iron to make them look more fresh), so you can't fault the photographer here for the food not looking good - unless they're a professional photog.

        May 30, 2011 at 8:41 pm |
      • Marc A. Ellis

        Your mother in law can probably spell better!!

        May 30, 2011 at 9:46 pm |
      • McBobby

        That's 'mother-in-law' smarty pants.

        May 30, 2011 at 11:09 pm |
    • James

      WOW that alot of salt and it is your top pick have you had your heart check up????

      May 30, 2011 at 8:30 pm |
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