Potato Salad Made Just Right

I know. I know. Potato salad does not contain gluten. But this recipe is just so easy and so delicious that I had to share, because we all know that finding just the right potato salad isn’t easy. So many recipes result in gooey, gluey clumps of mayonnaised potatoes. This recipe is guaranteed to give you great flavor and just the right texture—firm potatoes in a light yet creamy dressing.

It is the perfect accompaniment to a summer BBQ.  Try it. You’ll thank me.

Potato Salad Just Right

For best results, make one day ahead.


Potato Salad

Serves 8

1 lb small potatoes. (I like to use half yellow fingerlings and half red new potatoes about an inch and a half circumference.)

1 bunch of small green onions with stems, chopped.

1/3 cup chopped celery

1/2 cup mayonnaise

¼ cup Dijon mustard

¼ cup dill flavored vinegar (I save the vinegar from dill pickles. It offers the best flavor.)

Pepper to taste

Optional: Sliced radishes are a nice addition for those who like them.


The trick to the right texture is to not overcook your potatoes. Watch them carefully and as soon as you can spear them with a fork, they are done. Remove from the stove and rinse in cold water so that they don’t continue cooking. I like to keep the peel on, but that is a matter of choice. Into a large bowl, slice the fingerlings into 1 inch pieces and cut the baby potatoes into two or four pieces depending on their size. Be careful to make sure the pieces don’t stay glued to each other.

Add celery and green onions.

In a bowl, whip mayonnaise, mustard and vinegar together until smooth, pour over potatoes. Add pepper and, using your hands (This prevents them from breaking up) mix the potatoes and dressing.

Refrigerate overnight. I like to serve this with BBQ chicken, but it will go just as well with any meat. Be warned. Your family might demand you make this recipe regularly. It is quite addictive.