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I am a true potato salad lover at heart. I think I get it from my Mama — neither of us will ever turn down a side of potato salad or coleslaw! Over the years, I’ve perfected my potato salad recipe — and today I thought I would share it with all of you!
This potato salad, in my opinion, is the perfect blend between the two potato salad camps: vinegar-based and mayo-based. My recipe contains mayo, but it also has that bite and kick that the vinegar-based potato salad lovers appreciate. It’s all brought together by a bright and acidic lemony kick that gets a good homey, grounding taste with the green onion and some black pepper.
I like to mix up a batch of this and eat it as a side dish, or even on its own with a fried egg on top. It never sticks around very long in the fridge…
in this picture
Ingredients…
- 1 small bag of new potatoes, thin-skinned, and well-scrubbed
- ¾ cup light mayonnaise
- 2 tsp salt
- 1 tsp fresh ground pepper (or more if you’d like!)
- 2 tsp dijon mustard
- 1½ tbsp fresh chives
- 1 tbsp green onions, white part only, thinly sliced
- zest of 1 lemon
- juice of 1 lemon
in this picture
Directions…
- In a large pot, add the potatoes and cover with water by 1”.
- Bring to a boil, and simmer on medium until potatoes are easily pierced with a fork, (approximately 20 minutes).
- When ready, drain potatoes, rinse with cool water, and allow to rest at room temperature for 10 minutes before mixing into the rest of the ingredients.
- While you wait for your potatoes to cool, combine the mayo, salt, pepper, mustard, lemon zest, lemon juice, chives, and onions in a mixing bowl and blend well.
- Once the potatoes are cool, cut them into quarters, add them to the mayo mixture, and toss well.
- Cover the bowl and refrigerate for at least two hours prior to eating, in order to allow the flavors to blend. Enjoy!
Eva Amurri's Famous Potato Salad Recipe
Ingredients
- 1 small bag new potatoes, thin-skinned, well-scrubbed
- ¾ cup light mayo
- 1 tbsp fresh ground black pepper, or more, if you want!
- 2 tsp dijon mustard
- 1½ tbsp fresh chives, minced
- 1 tbsp green onions, white parts only, thinly sliced
- 1 lemon, juiced and zested
Instructions
- In a large pot, add the potatoes and cover with water by 1”.
- Bring to a boil, and simmer on medium until potatoes are easily pierced with a fork, (approximately 20 minutes).
- When ready, drain potatoes, rinse with cool water, and allow to rest at room temperature for 10 minutes before mixing into the rest of the ingredients.
- While you wait for your potatoes to cool, combine the mayo, salt, pepper, mustard, lemon zest, lemon juice, chives and onions in a mixing bowl and blend well.
- Once the potatoes are cool, cut them into quarters, add them to the mayo mixture, and toss well.
- Cover the bowl and refrigerate for at least two hours prior to eating, in order to allow the flavors to blend. Enjoy!
Nutrition
Photographs by Julia Dags
Needs relish or diced pickles.
Oh! and eggs. Gotta have eggs in the potato salad.
I have been eagerly awaiting this recipe!! I love a good potato salad, and all your recipes I’ve tried are fabulous!
hope you love this one! xo
Potato salad is definitely one of my favorite sides! I’ll have to try making your recipe. The last time I made potato salad I added a tiny bit of maple syrup and it was delicious!
Wow I would never think to add maple syrup, but that actually sounds SO good!
I love a good potato salad recepy. However my kids really love mine. i add a diced fuji apple. Game changer!
1 small bag new potatoes thin-skinned, well-srubbed – What weight bag? Also, typo on scrubbed.
Ok so I made this tonight. I didn’t have new potatoes so used about 7-8 small / medium sized red potatoes with skin on. Maybe about 2 lbs?
I have no self control so after potatoes were cut and everything mixed together and about to go into the fridge I tested. First thoughts were OMG, SO SALTY. I thought I would have to throw it away.
Moral of the story is listen to Eva and let it sit in the fridge for over 2 hours in my opinion. The mayo mixture turned so soft and velvety and the potatoes somehow soaked up the saltiness and the lemon turned sweeter.
A+++++ this is def in the cookbook hall of fame now.
Hi! Does this recipe really call for one tablespoon of pepper?
Trying the recipe now and my potato salad no longer looks like your pictures!