POTATO SALAD

If there’s one food I could probably never get tired of, it’s potatoes. Mashed, roasted, fried, baked—I love them in pretty much every form. So naturally, a good potato salad is always going to have a place at our table.

I especially love this recipe because it’s simple to make, but it doesn’t taste boring or basic. The creamy dressing has two kinds of mustard, fresh dill, lemon, and just a little Calabrian chili for a subtle kick. Adding the potatoes to the dressing while they’re still warm helps them soak up all that flavor and makes the salad extra creamy.

This is one of those recipes that immediately makes me think of summer. It’s perfect next to grilled chicken, burgers and hot dogs, BBQ ribs, or pulled pork, and it’s exactly the kind of side dish I want on the table for a backyard barbecue or Fourth of July cookout.

The best part is that you can make it ahead of time, which is always helpful when you’re cooking for a crowd. I actually love it even more after it has had time to chill and all the flavors have come together.

It’s quick, easy, creamy, a little tangy, and full of flavor—basically everything I want in a potato salad. And if you love potatoes as much as I do, there’s a good chance you’ll find yourself going back for another scoop. 

This creamy potato salad is made with two kinds of mustard, fresh dill, lemon, crunchy celery, red onion, and a little Calabrian chili for a subtle kick. It’s an easy make-ahead side dish for BBQs, summer cookouts, picnics, and family gatherings. ♥ 

Potato Salad

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6–8

Ingredients

• 3 lbs russet potatoes
• 1 cup mayonnaise
• ¼ cup buttermilk
• 2 tbsp Dijon mustard
• 2 tbsp stone-ground mustard
• ½ tbsp Calabrian chili peppers, chopped
• 4 celery stalks, finely chopped
• ¼ red onion, finely chopped
• Juice of ½ lemon
• Zest of 1 lemon
• Handful of fresh dill, chopped
• Salt and ground black pepper, to taste

Directions

1. Place the cubed potatoes in a large pot and cover with cold, well-salted water. Bring to a boil and cook until just barely fork-tender, about 10–15 minutes.
2. Drain the potatoes well, return them to the pot, and cover. Let them steam for 15–20 minutes.
3. Meanwhile, in a large bowl, combine the mayonnaise, Dijon mustard, stone-ground mustard, buttermilk, Calabrian chili peppers, celery, red onion, lemon juice, lemon zest, and fresh dill. Season with salt and black pepper and mix well.
4. While the potatoes are still warm, add them to the dressing mixture. Season with additional salt, if needed.
5. Gently toss until well combined, lightly mashing and breaking up some of the potatoes with the spoon as you mix.
6. Cover and refrigerate until chilled and the flavors have blended. Serve cold or at room temperature.

Jesse’s Kitchen Tip

Add the potatoes to the dressing while they’re still warm. They’ll absorb more flavor, creating a creamier, more flavorful potato salad.

Serving Suggestions

This potato salad is perfect served with:

• Grilled chicken
• Burgers and hot dogs
• BBQ ribs or pulled pork
• Summer cookout and picnic favorites

For the best flavor, remove the potato salad from the refrigerator about 15–20 minutes before serving. Give it a gentle stir and adjust the salt and pepper, if needed. Serve cold or at room temperature.

Storage

Store the potato salad covered in an airtight container in the refrigerator for up to 3–4 days.

Freezing is not recommended. The mayonnaise-based dressing can separate, and the potatoes may become watery or grainy after thawing.

Variations

• Add chopped hard-boiled eggs for a classic touch.
• Add crispy bacon for a smoky, savory flavor.
• Swap the dill for fresh parsley or chives.
• For extra heat, add more Calabrian chili peppers.

Baby-Friendly Notes

Suitable for 12+ months.

Serve the potatoes in small, soft pieces that are easy to chew. Make sure the potatoes are fully cooked and soft, and reduce or omit added salt in the baby’s portion.

If you’re adding extra Calabrian chili peppers, set aside the baby’s portion first.

RDH Tip

Potatoes and creamy dressings can stick to teeth. Enjoy with water and rinse after eating to help wash away food particles. Wait about 30 minutes before brushing after acidic ingredients like lemon.

– Summer meals are always better with good food and the people you love around the table. I hope this potato salad finds its way to one of your family cookouts too. ♥