by Michelle | Published: . Modified: | 625 words. About 4 minutes to read this article. | Post may contain affiliate links
This potato salad with relish recipe is full of rich creaminess with a hint of tang. Impress your family and friends at your next get together with this simple and tasty dish.
So, you've got to bring a side dish for a potluck? What to bring? What to bring?
Potato salad is always a hit. And this recipe won't disappoint because of a few tricks we've got up our sleeve...first:
Pickle relish is that secret ingredient that will have your guests oohing and aahing about how great it is. That's why we use it in our Deviled Eggs, Chicken Salad, Egg Salad, and Ham Salad recipes.
You'll see in our ingredients list below that there are a few additional, flavor-packed items that knock this potato salad out of the park.
Ingredients required
| Potatoes | Pickle Relish |
| Mayo | Capers |
| Eggs | Vinegar |
| Mustard | Onion Powder |
| Scallions | Mixed Herbs |
| Celery | Salt & pepper |
How to make potato salad with relish
First, get the water boiling
Begin by bringing a large pot of water to a boil. Add enough water so that the potatoes will be covered by 2 inches or more.
There's no need to salt the water: we will cover that step later in the process.
Next, prep the potatoes
This recipe calls for skin-on baby potatoes but feel free to substitute a potato of your liking. Peel the skin first if necessary.
Clean the baby potatoes and cut into halves or quarters depending on their size. We are looking for around ¾ inch pieces.
Boil the potatoes
Once the water reaches a rolling boil, carefully add the cut potatoes.
Cook the potatoes until they're soft, around 12-18 minutes.
The potatoes are done when a paring knife pierces into them easily, without any resistance. Always test a few of the pieces to ensure they are all done.
Drain, season, and cool the potatoes
Once the potatoes are done, drain them and return them back into the pot they boiled in.
Now add the salt, pepper, and vinegar and mix thoroughly to ensure even coverage.
Vinegar balances out the sweetness from the mayo and relish, tenderizes the potatoes a bit further, and adds a slight tangy flavor to the salad. Read more here.
Plus, this flavor hack—seasoning the potatoes while they're still warm—ensures that your potato salad won't be bland!
Once seasoned, spread them on a baking sheet to cool at room temperature for a minimum of 15 minutes.
Prep the sauce and remaining ingredients
While the potatoes are cooling, prep your remaining ingredients.
This involves chopping the celery, green onions, and eggs into bite size pieces and putting a rough chop on the capers.
FYI, I have a foolproof Hard Boiled Egg recipe that turns out tender egg whites and perfectly cooked yellow (not yucky greyish-green) yolks.
Also measure out the remaining ingredients.
Once they're ready, you can toss all those ingredients—except the eggs—into a large container and mix.
Assemble and chill
Now all there is to do is: (1) combine the cooled potatoes with the dressing and mix; and (2) gently mix in the eggs.
We mix in the eggs last so they don't get smashed during all the earlier mixing.
And here it is, ready to serve!
Potato salad with relish is a perfect pairing for...
- Smoked Ribs, Pulled Pork, or Brisket
- Chicago Style Hot Dogs
- Smash Burgers
- Grilled Italian Sausage Sandwiches
The photo below is from a recent barbecue where we served smoked baby back ribs, coleslaw, and, of course, our potato salad with relish.
Other fantastic salad recipes
- Chimichurri Pasta Salad
- Creamy Pasta Salad
- Easy Greek Pasta Salad
- Caprese Salad with Balsamic Glaze
- Arugula-Shaved-Fennel Salad
- Summer Panzanella Salad
That's it! We hope this potato salad is a hit with your crowd. Stay safe and well, my friends!
Potato Salad with Relish
Yield: 8-10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
This salad is like the mayo-based, hard-boiled egg-packing potato salads you grew up with, but with out-of-this-world flavor because of a few secret ingredients and flavoring hacks. Most importantly, seasoning the potatoes while they're still warm makes all the difference.
Ingredients
- 1.5 lbs baby potatoes, cut into ¾ inch pieces
- ½ cup thinly sliced scallions
- ½ cup celery, chopped
- 1 tablespoon capers, finely minced
- 2 hard-boiled eggs, chopped
- 1 cup mayonnaise (see Recipe Note #1)
- 1 tablespoon yellow mustard
- 2 tablespoon sweet pickle relish
- 2 tablespoon vinegar
- 1 teaspoon onion powder
- ½ tablespoon dried tarragon
- 1 tablespoon dried mixed herbs, (see Recipe Note #2)
- ½ teaspoon Salt, (or to taste)
- ¼ teaspoon freshly ground black pepper, (or to taste)
Instructions
- Bring a large pot of water to a boil. Make sure there is enough water cover the potatoes by a minimum of 2 inches.
- Once boiling, add the potatoes and cook until tender. About 12 -18 minutes. They are done when a paring knife pierces the potatoes easily and without any resistance.
- When the potatoes are done, drain them well and add them back to the pot. Add the salt, pepper, and vinegar. Mix for even coverage.
- Spread the seasoned potatoes onto a sheet pan and allow them to cool at room temperature for 15 min.
- While the potatoes are cooling, make the dressing. Mix the mayo, yellow mustard, sweet pickle relish, onion powder, all herbs, scallions, capers, salt, and black pepper. NO EGGS YET.
- Once the potatoes have cooled 15 min, add them to the dressing and mix for even coverage.
- CHECK FOR SEASONING: Add additional salt and pepper if you desire at this point.
- Lastly, add the chopped and gently mix them throughout the salad.
- Refrigerate for at least an hour before serving (this salad is better if it's made the day before! Enjoy!
Notes
- Don't use Miracle Whip: this makes the dressing too sweet.
- Use your favorite dried herb or spice mix (my fave is Penzey's Bavarian Seasoning)—just be sure to check and see whether the mix contains salt. If it does, add less salt to the dressing.
Nutrition Information:
Yield: 8Serving Size: 1 grams
Amount Per Serving:Calories: 327Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 58mgSodium: 443mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 5g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!
