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Chef D's Potato Salad
Chef D's Baby Back Pork Ribs + Spicy Peel & Eat Shrimp + Smoked Meatless Greens + Potato Salad
Nathan Congleton / TODAY
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(31 rated)
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This recipe reminds me of fishing with my grandparents. It was always a part of our lunch, served with either sandwiches or chicken, while we were out on the water. 

Swap option: Yukon gold potatoes also work well.


    • 3 pounds russet potatoes
    • 1½ cups mayonnaise
    • 3 tablespoons yellow mustard
    • 3/4 cup sweet pickled relish
    • 1 tablespoon white vinegar
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon granulated onion
    • 1 pinch paprika
    • Salt, to taste
    • 1/2 cup chopped white or sweet onion
    • 3 stalks celery, chopped
    • 4 to 5 large eggs, hard boiled, peeled and thinly sliced
    • 1 green onion, chopped


1. In an 8-quart pot, add potatoes and just enough water enough to cover them. Cover the pot and bring to a boil. Once boiling, reduce to a simmer and cook potatoes for 45 minutes to 1 hour until fork tender.

2. Once potatoes are soft, remove from heat and drain. Let potatoes cool for 15-20 minutes until cool enough to handle. Peeled off the skins and chop into 1/2-inch cubes.

3. In a bowl add the mayonnaise, mustard, relish, vinegar and seasonings, mix well and pour over potatoes and mix well. Add chopped onions, celery and sliced eggs and mix gently to combine.

4. Place in serving bowl and chill in refrigerator for 1 hour. When ready to serve, garnish with green onion.

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