Potato Salad

What’s a picnic without potato salad? With a little crunch and not too much mayo this classic recipe is perfect for the 4th of July!


  • 2 lbs. red potatoes, scrubbed
  • ¼ c. red wine vinegar
  • salt and pepper
  • ½ c. mayonnaise
  • ½ c. celery, chopped
  • ¼ c. red onion, chopped
  • 3 hard boiled eggs, peeled and diced
  • 2 Tbsp. sweet pickle relish
  • 2 tsp. mustard
  • 2 Tbsp. chives, minced, plus more for garnish


Boil potatoes in salted water until they are tender. Drain, let them cool slightly and cut into cubes. Place the warm potato cubes in a large bowl and toss with vinegar. Add salt and pepper to taste. Refrigerate until cooled, about 20 minutes.

Toss cooled potatoes with remaining ingredients and add more salt and pepper if desired. Garnish with fresh chives and enjoy!


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