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  • Writer's pictureitslaurenofcourse

Picnic Potato Salad

Updated: Aug 31, 2021

The "secret sauce" to this recipe isn't the dressing but the technique . . . because It's Lauren, of Course!"

Picnic Potato Salad
So often potato salad just feels like wasted carb-calories. But not this recipe. It is so darn good!

A mayonnaise base spiked with a splash of apple cider vinegar, a big pinch of sugar, and a smaller pinch of celery seed, is accented with finely chopped celery and red onion with a fistful of fresh dill. Creamer potatoes that are steamed, not boiled, are left with their skins on for a triple threat of taste, shape, and nutrition. This potato salad is savory perfection. I know it will become your go-to summer side dish! If you want to go for something a little unexpected, try my Sesame Sweet Potato Salad.

Equipment: Dutch oven or large saucepan; steamer basket; tongs; cutting board, chef’s knife; dry measuring cups; measuring spoons; large mixing bowl; rubber spatula

Ingredients: 1 pound Yukon Gold creamer potatoes 1 celery stalk, finely diced ¼ cup minced red onion ¼ cup chopped fresh dill

½ cup mayonnaise

1 tablespoon cider vinegar

2 teaspoons sugar

½ teaspoon celery seed

kosher salt and freshly ground pepper to taste

1. Begin by steaming the potatoes. Place a steamer basket inside a Dutch oven or large saucepan and fill with water to just below the surface of the steamer holes (no water should go above the holes). Place the potatoes on the steamer basket in the pot and cover the pot with a lid. Turn heat to high.

2. Once the water is simmering, reduce the heat to low and steam for 10-15 minutes, or until the potatoes are tender to the touch when pierced with a knife or toothpick (without any resistance). Using tongs, remove the potatoes to a cutting board to cool.

Why steam and not boil those potaotes? The skins stay on better ... the texture is evenly dense and tender. And the potatoes are not 'wet' like when boiled. It's a win!

3. Meanwhile, in a large bowl, mix the mayonnaise, vinegar, sugar, and celery seed. Season with kosher salt and freshly ground pepper to taste. Add the celery and red onion and toss well to coat. Set aside.

4. Once the potatoes are cool enough to handle, quarter them and add them to the mayonnaise mixture and toss well to coat. Serve immediately or cover and refrigerate.

Makes 6-8 servings.

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