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My Famous Potato Salad

Eva Amurri shares her famous potato salad recipe

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…

in this picture

Directions…
  1. In a large pot, add the potatoes and cover with water by 1”.
  2. Bring to a boil, and simmer on medium until potatoes are easily pierced with a fork, (approximately 20 minutes).
  3. 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.
  4. 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.
  5. Once the potatoes are cool, cut them into quarters, add them to the mayo mixture, and toss well.
  6. Cover the bowl and refrigerate for at least two hours prior to eating, in order to allow the flavors to blend. Enjoy!

 

Eva Amurri shares her famous potato salad recipe

Eva Amurri's Famous Potato Salad Recipe

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!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Resting Time 2 hrs
Total Time 2 hrs 20 mins
Course Lunch, Side Dish
Cuisine American
Servings 4 servings
Calories 114 kcal

Ingredients

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

Nutrition Facts
Eva Amurri's Famous Potato Salad Recipe
Amount Per Serving (8 oz)
Calories 114 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 342mg15%
Potassium 70mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 93IU2%
Vitamin C 15mg18%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword easy, Potato Salad
Tried this recipe?Let us know how it was!

Eva Amurri shares her famous potato salad recipe

Photographs by Julia Dags

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10 Comments

  1. Taina says:

    Needs relish or diced pickles.

    10.06.20 Reply
    • Taina says:

      Oh! and eggs. Gotta have eggs in the potato salad.

      10.06.20 Reply
  2. Brigitte says:

    I have been eagerly awaiting this recipe!! I love a good potato salad, and all your recipes I’ve tried are fabulous!

    10.06.20 Reply
  3. Morgan says:

    5 stars
    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!

    10.07.20 Reply
    • Wow I would never think to add maple syrup, but that actually sounds SO good!

      10.07.20 Reply
  4. Gabriella says:

    4 stars
    I love a good potato salad recepy. However my kids really love mine. i add a diced fuji apple. Game changer!

    10.07.20 Reply
  5. Jessie says:

    1 small bag new potatoes thin-skinned, well-srubbed – What weight bag? Also, typo on scrubbed.

    10.07.20 Reply
  6. Kristin says:

    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.

    10.09.20 Reply
  7. Natalie says:

    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!

    10.11.20 Reply