When life gives you 10 pounds of potatoes, you make potato salad! But not just any potato salad—a creamy, herby masterpiece perfect for sharing with friends, family, or the unhoused community if you are so inclined. This recipe is not only a crowd-pleaser, but it’s also a great make-ahead dish that keeps beautifully overnight, letting the flavors mingle and party on their own time. I made this one for Encinitas-Fill-A-Belly which provides the unhoused with a meal every thursday and served it alongside my all day brisket.
Why Potato Salad?
Potato salad is the ultimate comfort food. It’s like a warm hug from your favorite aunt who always snuck you extra dessert as a kid and wine as a teen. It’s versatile, filling, and packed with fresh herbs, giving it that vibrant kick we all crave. Plus, it's naturally gluten-free, making it a perfect choice for everyone, including those of us with celiac disease.
The Magic Ingredients
For this Potato Salad Recipe recipe, we’re focusing on quality ingredients and fresh flavors. Here’s what you’ll need:
Potatoes: Choose Yukon Gold or red potatoes for their creamy texture and buttery flavor.
Mayonnaise: The base of our dressing, adding creaminess and richness.
Dijon Mustard & Vinegar: These add a zesty tang that brightens the dish.
Fresh Herbs: Parsley, dill, chives, and tarragon bring fresh, aromatic flavors.
Crunchy Veggies: Red onion and celery provide a satisfying crunch.
Seasoning: Salt and pepper, of course, because we love a little sass in our salad.
The Process
Boil the Potatoes: Start by cooking your potatoes until they’re just fork-tender. We want them firm enough to hold their shape, yet soft enough to soak up all that delicious dressing.
Whip Up the Dressing: While the potatoes cool, mix your mayonnaise, mustard, vinegar, and a splash of pickle juice. Add in those fresh herbs, salt, and pepper. Taste it. Smile. Adjust the seasoning if you feel like living on the edge.
Mix & Mingle: Combine your potatoes with the dressing, ensuring every chunk is thoroughly coated. Toss in the red onion and celery for a bit of crunch and flair. If you’re feeling extra fancy, add some chopped hard-boiled eggs for richness.
Let It Chill: Allow the salad to rest in the fridge overnight. This lets the flavors blend into a harmonious symphony of creamy, herby goodness.
Make Ahead
I like to cook the potatoes the day before so there are less things to panic about on the big day. Mixing them with the dressing when they are cold and firm also helps them to hold themselves together while I am trying to do the same.
Feeding the Unhoused
Sharing meals is a beautiful way to connect and give back. Your efforts in feeding the unhoused bring warmth and compassion to those who need it most. This potato salad, made with love and intention, can brighten someone's day and show them they’re valued.
Let’s celebrate the joy of cooking, sharing, and making a difference—one delicious potato salad at a time.
Ingredients: (Serves 20-25)
10 lbs potatoes (Yukon Gold or red potatoes work best)
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
1 large red onion, finely chopped
6 celery stalks, finely chopped
1 cup fresh parsley, finely chopped (*Feel free to sub whatever fresh herbs you have one hand. It's always delicious)
1/2 cup fresh basil, finely chopped
1/4 cup fresh oregano, finely chopped
1/4 cup fresh mint, finely chopped
Salt and pepper to taste (start with about a tablespoon of salt and a teaspoon of pepper)
6 hard-boiled eggs, chopped (optional)
Instructions:
Prepare the Potatoes:
Wash, peel (optional), and cut the potatoes into bite-sized chunks.
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil and cook until the potatoes are fork-tender, about 10-15 minutes.
Drain and let the potatoes cool slightly.
Mix the Dressing:
In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper.
Season with salt and pepper to taste.
Combine Ingredients:
Add the slightly cooled potatoes to the bowl with the dressing.
Gently fold in the chopped red onion, celery, parsley, dill, chives, and tarragon.
If using, gently fold in the chopped hard-boiled eggs.
Season and Chill:
Taste and adjust seasoning with more salt and pepper if needed.
Cover the potato salad and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Serve:
Before serving, give the potato salad a good stir and adjust the seasoning if necessary.
Pro Tips:
Potato Texture: Make sure not to overcook the potatoes to avoid a mushy salad. They should be firm yet tender.
Fresh Herbs: Feel free to adjust the herbs to your taste. Fresh basil or mint can also be delightful additions.
Storage: Store the potato salad in an airtight container in the fridge. It will stay fresh and flavorful for up to 3 days.
Enjoy your delicious, herb-packed potato salad! It's sure to be a hit at your next gathering. #PotatoSaladPerfection #HerbHeaven #MakeAheadMeals #PicnicFavorites
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