I’ve been troubled by this question for a very long time. “Why is Gail’s potato salad so much better than mine?” When she first made it for me, years ago, I was gobsmacked. Delish. Can you just leave this with me, please? I asked her over and over for her secret to making the best potato salad I’d ever had. It most certainly wasn’t obvious. She would tell me – you have to guess!
I would guess and guess, and she would giggle and shake her head. Please tell me – you MUST tell me! She wouldn’t tell me, but that meant that every time we had a picnic at her place or mine, Gail had to make the potato salad. It actually worked out quite well for me, because whether we were here or there, I got to keep the leftovers (if there were any, that is).
We visited Gail and Bob at their lake house this summer. I had texted her in advance and asked if we could make her potato salad together, and she didn’t seem enthused with the idea. But when we got there, she was ready for me! Exciting! It was also hilarious because she doesn’t measure anything – she used to run a catering business and she has great kitchen sense. So she’d eyeball each ingredient, and before she moved on to the next item, I was at the ready with the measuring cup and measuring spoons, trying to get accurate amounts for this recipe. I’ve tested it at home since then, and I’m confident that her secret is no longer a secret. This is it.
Gail’s Potato Salad
Ingredients
- 1 1/2 pounds small red potatoes
- 4 scallions
- 1 cup mayo
- 2 T Country Dijon
- 1 T dill
- salt and pepper
- 1 freshly squeezed lemon
Instructions
- Prep the potatoes – Rinse the potatoes and boil them until a fork passes easily through a test potato. Quarter the potatoes and add them to a large bowl.
- Cut the scallions – Cut the scallions across, using both greens and whites. Add them to the bowl with the potatoes.
- Make the dressing – In a small bowl, combine the mayo, Country Dijon, dill, salt and pepper, and lemon juice. Stir until it's smooth and creamy.
- Finish – Fold the dressing into the potatoes and onions and garnish with parsley. Serve and enjoy!
I’ve begun collecting potato salad recipes from other friends, and the variety is surprising and inspiring. Some are cheffy and some are more traditional. I love that these riffs on potato salad often include references to family or friends. Nobody makes potato salad for just themselves, not even I!
“…I really do not make much potato salad for the fact that no one in my family likes it. Then on top of that, I don’t measure anything for potato salad. I use potatoes, Hellman’s mayo (of course), carrots, celery, and little mustard, and a little chopped onion. I chop the carrots small, mostly for a little color.” – Junko
“Very loosely… unpeeled potatoes, mayo, chopped gherkins, juice from gherkins, scallions, garlic, capers, dill S&P, and sometimes some vegetable like sugar snap peas or asparagus, hard-cooked eggs (like my mother would make) sliced on top. I love capers.” – Liz
“I have made potato salad for several gatherings, which has always gone over very well (people asked for the recipe), but it’s not mine – Beaumont Ranch Potato Salad (link).” – Lisa
“My potato salad is pretty traditional. I put in onions, celery, and hard-boiled eggs. For the dressing I mix mayo (I used to use Miracle-Whip, like my mom, but have been converted!), basil, black pepper and spicy mustard. I think it’s best when made a day ahead.” – Maribeth
“Chrissy makes our best potato salad:
– Terry
- New potatoes
- Hellman’s Mayo
- Boiled eggs
“[I use] celery, sometimes, onions, sliced eggs on top, a sprinkle of fresh parsley or paprika if I don’t have parsley. The only thing I do differently is I mix mayonnaise with plain Greek yogurt. It gives a little zing.
My favorite potato salad is Greek potato salad. It is made without mayo. It includes potatoes, olive oil, onions, and oregano. Salt and pepper to taste. Every time I try to make it I never get the right balance. Jimmy’s father used to make it and it was the best!” – Mary
“I have a recipe I love.
The dressing, if you will, is a Jacque Pepin recipe that I picked up from watching one of his short videos… Aside from the potatoes (always red), the ingredients I use typically include cornichons, capers, celery, lots of fresh dill, chives and sometimes hard boiled eggs (eggs balance the acid/tang of cornichons and capers). And always fresh parsley. Salt (kosher or sea salt) and lots of freshly ground black pepper.
An interesting tip I learned from JP is to let the boiled potatoes dry out on a rack for about 30 + minutes before mixing with the dressing. I think it maybe helps the potatoes better hold their shape…..or, maybe not (!) but I do it regardless.
The dressing is so simple. Dijon, mayo (Hellmans full fat), water, EVOO, S&P to taste.
So yummy and better the next day.
Questions?” – Amy
Clearly, a few of us are partial to Hellmann’s mayonnaise. Here’s a link to the Hellmann’s Original Potato Salad recipe.