Print the recipe for Classic Potato Salad

Click the button below or select 'File > Print...'

Classic Potato Salad

a bowl of homemade classic potato salad made with chives, parsley, cucumbers, pickles, eggs and radishes
  • Serves:  8
  • Prep Time:  25 min
  • Cook Time:  10 min

Ingredients

  • 3 pounds Yukon gold potatoes
  • 2 tablespoons finely chopped fresh chives, plus more for garnish
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus more for garnish
  • ¾ cup diced Persian cucumbers
  • ¾ cup diced pickles, (sweet or dill)
  • 4 hard boiled eggs, roughly chopped
  • 5 to 6 radishes, thinly sliced, plus more for garnish

Dressing

  • ½ cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon stone-ground mustard
  • ¼ cup pickle brine
  • ½ teaspoon kosher salt
  • Freshly cracked black pepper

Method

  1. Bring a large pot of salted water to a rapid boil over high heat. Scrub and clean potatoes. Leaving the skin on, cut potatoes into 1½-inch pieces. Add to the boiling water and cook until they can be pierced with a fork, about 10 minutes. Drain and run under cold water to stop them from continuing to cook. Let cool completely.
  2. In a small bowl, whisk together the mayonnaise, olive oil, mustard, pickle brine, salt, and pepper to taste until smooth.
  3. In a large bowl, combine the cooled potatoes, chives, parsley, cucumbers, pickles, eggs, and radishes. Pour the dressing over the salad and gently toss with a large spoon until the potatoes are completely coated.
  4. Garnish with extra chives, parsley, and radishes before serving.