Potato Salad with Paprika.

My grandma could make potato salad in her sleep (she probably actually has at least once). So when I said I’d make dinner for the extended family and decided to include potato salad, I was a little intimidated. I know she likes potato salad her way, with sweet pickle relish and loads of mayonnaise, but that’s not my style! I did keep it a little vinegar-y and slightly sweet, but I loaded the dressing with flavor from garlic powder and paprika, and I salted it like crazy. Potatoes, man…they are serious salt sponges. Because of this, it was imperative to allow the salad to rest overnight. Otherwise, the dressing was way too salty and the potatoes relatively flavorless. This recipe is just in time for Memorial Day barbecues!


5 lbs white potatoes, peeled and cut into 1″ pieces

1 red onion, finely diced

3 ribs celery, cut in half lengthwise and chopped

3 hard-cooked eggs, peeled and diced

1 c mayonnaise

1/4 c yellow mustard

1/4 c apple cider vinegar

1 tsp garlic powder

1/2 tsp paprika

3 tsp sea salt

1 tsp black pepper


Rinse and drain uncooked potatoes in cold water. In a large pot, boil potatoes in enough water to cover them + one inch. Remove from heat and drain when potatoes are fork-tender, after about 20 minutes. Meanwhile, in a large bowl, mix the mayonnaise, mustard, vinegar, garlic powder, paprika, salt, and pepper. Fold in the onion, celery, and egg. Fold in the potatoes until fully coated with the dressing and vegetables (it helps if the potatoes are warm). Cover with plastic wrap and refrigerate at least 4 hours, or overnight. Before serving, taste for seasoning; add more dressing if necessary (mix 1/4 c mayo, dash of mustard, dash of vinegar; coat and stir potatoes in). Sprinkle top with a dusting of paprika to make it pretty.


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