Is potato salad a top 3 cookout side?

Ingredients

• 2 pounds Yukon Gold Potatoes (peeled and cut into bite‑size cubes)
• 3 stalks Celery Stalks (diced small)
• 2 pieces Shallots (finely diced; can substitute with yellow onion)
• 1 cup Mayonnaise (full‑fat for best texture)
• 1/4 cup Sweet Pickle Relish (adds sweetness and crunch)
• 2 tablespoons Dijon Mustard (smooth, sharp flavor)
• 1 tablespoon Yellow Mustard (mild, adds color)
• 1 teaspoon Granulated Sugar (balances acidity)
• 1 teaspoon Old Bay Seasoning (adds classic seafood‑style spice; paprika can be used instead)
• 3 large Boiled Eggs (coarsely chopped)
• 4 cups Chicken Broth (used to boil potatoes for extra flavor; can substitute with salted water)
• to taste Salt (season at the end)
• to taste Black Pepper (freshly ground preferred)

Instructions

1. Dice Celery and Shallots

   Place the celery stalks and shallots on a cutting board and dice them into small, uniform pieces.

   Time: PT5M

2. Peel and Cube Potatoes

   Peel the Yukon Gold potatoes and cut them into bite‑size cubes, roughly 1‑inch pieces.

   Time: PT5M

3. Boil Potatoes in Chicken Broth

   Add the cubed potatoes to a large pot, cover with chicken broth, bring to a boil, then reduce to a simmer and cook until tender when pierced with a fork (about 8‑10 minutes).

   Time: PT15M

   Temperature: boiling

4. Drain and Cool Potatoes

   Drain the potatoes in a colander and spread them on a large plate to cool for about 10 minutes, or until room temperature.

   Time: PT10M

5. Prepare the Dressing

   In a mixing bowl combine mayonnaise, sweet pickle relish, Dijon mustard, yellow mustard, granulated sugar, and Old Bay seasoning. Stir until smooth.

   Time: PT5M

6. Add Celery and Shallots to Dressing

   Stir the diced celery and shallots into the dressing until evenly distributed.

   Time: PT2M

7. Incorporate Boiled Eggs

   Coarsely chop the boiled eggs and fold them into the dressing mixture.

   Time: PT3M

8. Combine Potatoes and Dressing

   Add the cooled potatoes to the bowl and gently fold until all pieces are coated with the dressing.

   Time: PT5M

9. Season and Chill

   Season with salt and freshly ground black pepper to taste, then cover and refrigerate for at least 15 minutes before serving.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Yukon Gold Potatoes: Russet potatoes, red potatoes
• Instead of Celery Stalks: fennel stalks
• Instead of Shallots: yellow onion
• Instead of Mayonnaise: Greek yogurt, vegan mayo
• Instead of Sweet Pickle Relish: diced dill pickles
• Instead of Dijon Mustard: spicy brown mustard
• Instead of Yellow Mustard: Dijon mustard
• Instead of Granulated Sugar: honey, maple syrup (use less)
• Instead of Old Bay Seasoning: paprika, Cajun seasoning
• Instead of Boiled Eggs: hard‑cooked egg whites only
• Instead of Chicken Broth: vegetable broth, water with 1 tsp salt
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Wooden Spoon or Spatula
• Measuring Cups
• Measuring Spoons
• Serving Bowl

Critical Steps — Do Not Skip

• Boil potatoes until just tender but not mushy
• Cool potatoes completely before mixing with mayo dressing
• Fold potatoes gently to keep their shape

Chef Tips from the Video

• Use Yukon Gold potatoes for their buttery texture and natural creaminess
• Add a pinch of smoked paprika in addition to Old Bay for a subtle smoky note
• For extra crunch, reserve a small amount of relish to sprinkle on top just before serving

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days

Freezer: Not recommended – texture will degrade

Room temperature: Can sit out up to 2 hours, then refrigerate

Make-Ahead Tips

• Prepare the dressing a day ahead and store covered in the fridge
• Boil and chill the potatoes up to 24 hours in advance; keep them separate from the dressing until ready to serve

Frequently Asked Questions