Kinder’s The Blend Potato Salad
Kinder’s The Blend Potato Salad
Most potato salad sits there. This one gets requested by name.
Requested by name instead of tolerated, which sorts the winners in our game day recipes.
Yukon Golds are the right potato here, they hold their shape through boiling and carry a natural buttery flavor that a standard russet can’t match. Peeled, cut into bite-size pieces, cooked to fork-tender, then spread on a sheet pan to cool before dressing. That cooling step isn’t optional. Hot potatoes absorb too much mayo and turn soft in a way you can’t undo.
The dressing is mayonnaise, apple cider vinegar, sweet relish, sugar, and Dijon mustard, all stirred smooth before anything else goes in. Then three tablespoons of Kinder’s The Blend Seasoning. The Blend handles garlic, onion, black pepper, and salt in one scoop, and three tablespoons means every potato and every forkful is seasoned through, not just coated on the surface. Hard-boiled eggs, sweet onion, celery, and fresh dill round it out. Fresh dill specifically. Dried doesn’t carry the same brightness.
The whole thing comes together in 35 minutes, but it improves overnight. Twelve to 24 hours in the fridge lets the seasoning tighten and settle deeper into the potatoes. Taste it once more after it chills, cold mutes flavor, and a final pinch of The Blend or a splash of vinegar closes the gap.
Bring it to the backyard cookout, the game day spread, or the tailgate. Cold next to grilled chicken, ribs, or sausages, with corn on the cob and coleslaw alongside, this is the side people go back for seconds on.
Flavor First.
The Blend Potato Salad
Ingredients
Equipment
Method
- Peel and cut potatoes into bite-size pieces. Place in a large pot, cover with cold salted water, and bring to a boil.
- Cook potatoes at a steady boil until fork-tender, about 15-20 minutes. Do not overcook — pieces should hold their shape. Drain and spread on a sheet pan to cool.
- While potatoes cool, hard-boil eggs if needed: place eggs in cold water, bring to a boil, then reduce heat and steep for 10 minutes. Transfer to an ice bath, peel, and chop.
- In a large bowl, combine mayonnaise, apple cider vinegar, sweet relish, sugar, and Dijon mustard. Stir until smooth.
- Add Kinder’s The Blend Seasoning, chopped eggs, diced sweet onion, chopped celery, and fresh dill to the dressing. Mix until thoroughly combined.
- Once potatoes have cooled to room temperature, add them to the bowl and gently fold to coat thoroughly in the dressing.
- Refrigerate for at least 30 minutes before serving (can be prepared up to 24 hours ahead). Garnish with fresh dill before serving.
Nutrition
Notes
- Cool the potatoes completely — Dress them hot and they’ll absorb too much mayo and go soft. Spread on a sheet pan after draining and let them reach room temperature before folding in the dressing.
- Make it the day before — Potato salad improves as it sits. Twelve to 24 hours in the fridge deepens the seasoning and tightens the texture. This one is a make-ahead win.
- Use fresh dill, not dried — Fresh dill brings a brightness that holds up against the mayo and vinegar. If you can’t find it, leave it out rather than substitute.
- Yukon Golds over Russets — Russets go mealy and fall apart when dressed. Yukon Golds hold their structure and bring natural creaminess without extra mayo.
- Taste after chilling — Cold mutes flavor. Before serving, adjust: a pinch more of The Blend, a splash of vinegar, or a touch more salt closes the gap.
- Cold, straight from the fridge.
- This potato salad belongs at the backyard cookout — alongside grilled chicken thighs, smoked ribs, hot dogs, or sausages. It holds its own next to anything with char on it. Add coleslaw and corn on the cob for a complete cookout spread.
- On game day, it works as a cold side next to wings, sliders, or a brisket sandwich. It travels well and holds through a long afternoon without reheating.
- For a weeknight, pair it with rotisserie chicken or deli sandwiches. Cold side, zero effort.
- Store in an airtight container in the refrigerator for up to 4 days. Stir before serving — the dressing settles as it sits.
- Don’t freeze this one. Mayonnaise-based dressings break when frozen and thaw into a separated, watery mess.
- Food safety: don’t leave it at room temperature for more than 2 hours, or 1 hour when outdoor temps are above 90°F. Keep it cold at cookouts by setting the bowl over ice.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use a different type of potato?
Red potatoes hold their shape well and work as a direct swap. Russets can be used but turn softer, the texture won’t be as clean.
Can I make this without eggs?
Yes. Leave them out and the salad stays creamy and flavorful. You lose some richness, but the structure holds.
Can I use dried dill instead of fresh?
Fresh is the right call here. If you need to substitute, use about 2 tablespoons of dried and stir it into the dressing first to let it rehydrate before adding the potatoes.
What if I want less vinegar?
Start with 1 tablespoon and adjust from there. The vinegar is cutting the richness of the mayo, drop it too far and the salad tastes flat.
How far ahead can I make this?
Up to 24 hours ahead is the sweet spot. Beyond that, the dressing gets absorbed and the texture softens. Make it the night before for the best result.
More like this: Kinder’s Recipes
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