Potato Salad


No grilling session is complete without a classic side dish such as potato salad being served along side the main entree.  Summer is officially kicking off this weekend, and we thought it was a good time to share our go-to potato salad recipe, as it is really a classic salad recipe.


  • 2 Pound red potato, skin left on, scrubbed clean
  • 1 cup mayonnaise
  • 1 Tbsp yellow mustard
  • 4 stalk celery, sliced thinly
  • 1 green garlic, finely minced
  • 0.33 cup small spring onion or red onion, finely minced
  • 0.5 cup dill or sweet pickle relish
  • 3 hard-boiled eggs


  1. Place the potatoes in a large pot with cold water. Bring to a boil; reduce the heat and simmer for 15 - 20 minutes. When you poke a fork into the potato it should be slightly firm but cooked. Not to the stage of mashed.
  2. Drain the potatoes, immediately cover with cold water to stop cooking. Let sit for 10 minutes. Drain and set aside.
  3. In a medium bowl add the mayo, mustard, celery, green garlic, onion and relish. Stir to mix well. Season to taste with salt and pepper.
  4. Cut the potatoes into medium sized pieces, and dice the eggs. Place into a large serving bowl.
  5. Toss lightly with the dressing. Cover and place in the fridge for at least 4 hours or up to 24 hours.
  6. Serve.
  7. Eat.

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