FYB Potato Salad

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With all the grilling that’s been going on I’ve been remiss in mentioning the side dishes that complete the perfect backyard barbecue.  I posted my Mac N Cheese (see archives) recipe but hadn’t posted my potato salad.  I had always found potato salad kinda boring and bland; it just didn’t do much for me.  I have tried so many over the years at the urging of this person and that person promising it to be THE BEST potato salad ever from Great Aunt Fannie’s old family recipe.  “Feel that crunch in your mouth? That’s the secret ingredient…waterchestnuts.”  Bleh.  So awhile back I set out to change my outlook on this ubiquitous side and came up with a recipe I’m proud to serve at any family outing.  Enjoy!

Seems a rather large dice of onion slipped through.  Hmmm, need to work on my knife skills a little.  Oh well, didn’t seem to bother anyone.

I peeled 6 medium russett potatoes then quartered them and then cut them into large bite size chunks.  I know people boil their potatoes first before cutting, but I don’t get the point.  They’re easier to dice now rather than later.  I dumped them in a pot, covered with water and added a pinch of salt.  I brought it up to a rolling boil and cooked for 14 minutes then drained and ran under cold water.  After all the water was drained out, I put them in a bowl in the fridge until they were cold.

I just love fresh dill and it really sets off this potato salad.

FYB Potato Salad
Prep time
Cook time
Total time
The perfect potato salad for your backyard barbecue. Finally one that people will beg for more of. Enjoy!
Recipe type: Side
Serves: 8
  • 6 medium russett potatoes peeled, quartered and cut into bite size chunks
  • 6 hardboiled eggs diced
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons yellow mustard
  • 2 tablespoon dijon mustard
  • ⅓ cup diced red onion
  • 1 teaspoon smoked paprika
  • 2 pinches kosher salt
  • ¼ teaspoon New Mexico chile powder or any mild
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons fresh chopped dill
  • ½ cup + 2 tablespoons mayonaise
  1. Boil six eggs for 14 minutes in enough water to cover by 1 inch along with a little salt and vinegar added to the water. Remove the eggs to a bowl of ice water to cool.
  2. Add the diced potatoes to a pot and cover with water. Add a pinch of salt and bring to a rolling boil. Cook 14 minutes then drain and then run under cold water to cool. Drain well then put in a bowl in the refridgerator to cool for at least 30 minutes.
  3. When the potatoes are cooled add all the remaining ingredients to the bowl and mix to combine. Check for salt again. Enjoy!




FYB Potato Salad — 1 Comment

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