Ingredients
Equipment
Method
- Hard-boil the eggs: Place eggs in a small saucepan and cover with cold water. Bring to a boil quickly, then reduce heat and steep for 10 minutes. Transfer to an ice bath or run under cold water. Cool completely, peel, chop, and set aside.
- Dice the celery and sweet onion and set aside.
- Cut the yellow potatoes into 3/4-inch pieces. Place in a pot and cover with cold water. Add 3 tablespoons of kosher salt and bring to a boil.
- Reduce heat to low and cook for 10 to 15 minutes until the potatoes are tender — a fork should slide in easily. Drain and let the potatoes cool to room temperature.
- In a large bowl, combine the mayonnaise, yellow mustard, and Kinder's Woodfired Garlic Seasoning. Mix until smooth.
- Add the chopped hard-boiled eggs, celery, and sweet onion to the dressing and stir to combine.
- Add the cooled potatoes to the bowl and stir gently until everything is evenly coated in the dressing.
- Cover and refrigerate until fully chilled, at least 1 hour. The potato salad improves as it sits and the flavors meld.
- Taste and adjust seasoning before serving if needed. Serve cold.
Nutrition
Notes
- Cool the potatoes completely — Warm potatoes absorb mayo unevenly and the dressing turns oily instead of creamy. Spread them on a sheet pan to speed up cooling if you're short on time.
- Use yellow potatoes, not russets — Yellow potatoes hold their shape after boiling. You get distinct, defined potato pieces in the salad rather than something approaching mash.
- Salt the water hard — Three tablespoons of kosher salt in the boiling water seasons the potatoes from the inside out. Under-salted potatoes taste flat no matter how much you dress them.
- Make it the night before — This potato salad is better the next day. The flavors develop in the refrigerator and the dressing fully works into every piece. Build it the morning of a cookout at minimum; the night before is better.
- Add pickle juice for brightness — A tablespoon stirred into the dressing cuts through the richness and adds a subtle tang that sharpens the whole bowl. Sour cream works too if you want extra creaminess.
- Potato salad belongs next to hot and smoky. Grilled burgers, hot dogs, brisket, pulled pork, smoked chicken, ribs — this sits alongside all of it. The cold, creamy contrast against charred meat is exactly what it's built for.
- For a full spread, pair with coleslaw, corn salad, or pasta salad. It travels well to a picnic, holds up at holiday gatherings, and doesn't need any reheating. Serve it straight from the refrigerator — cold is the point.
- Store covered in the refrigerator for up to 4 days. Stir gently before serving — the dressing settles and separates slightly as it sits. If it looks dry after a day or two, add a small spoonful of fresh mayo and a pinch of Kinder's Woodfired Garlic Seasoning and stir it back together.
- Do not freeze. The mayo-based dressing separates when frozen and the potato texture degrades significantly after thawing. Keep it refrigerated and eat within 4 days.