Name: Potato Salad
Cook time: 10 minutes
Total time: 1 hour
Yield: 4–6 servings
Ingredients: 4 medium potatoes, such as russet or Yukon Gold, unpeeled; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more for pot; ½ tsp. white pepper; 3 hard-boiled eggs, chopped; 1 cup finely chopped celery; 1 Tbsp. finely chopped parsley; 1 Tbsp. finely chopped dill pickles; 1 Tbsp. yellow mustard; ½ cup mayonnaise

Cubed potatoes with hard boiled eggs chopped celery scallions chives and mayonnaise in a plastic bowl.

Photo by Travis Rainey, Food Styling by Stevie Stewart

If this isn’t the world’s best potato salad recipe, it’s certainly a strong contender. Created by legendary New Orleans chef Leah Chase, the dish gets its subtle kick from white rather than black pepper. The type of potato you choose will have the biggest effect on your potato salad: Russet potatoes will break down a little more, creating an extra-creamy texture, while Yukon Gold potatoes are better at holding their shape—which one you choose depends on what type of potato salad you’re going for. Skip red potatoes or new potatoes here (save them for German potato salad) as they hold shape the best and aren’t suited for this style of the iconic American-style side dish. Chase boils the starchy potatoes in their skins to prevent them from taking on too much moisture, then peels the cooked potatoes after they come to room temperature.

The best mayonnaise for potato salad is a hotly debated topic. While Duke’s and Hellman’s are widely available family favorites, Epicurious editors once voted New Orleans’s own Blue Plate the best-tasting store-bought mayonnaise in a blind tasting.

You can customize the flavors here by stirring in a tablespoon of celery seeds, diced red onion, or finely chopped fresh dill. Use Dijon mustard for a sharper bite or pour in a tablespoon of pickle juice or apple cider vinegar for extra tang. Chase’s classic potato salad recipe hardly needs any adornment, but if you like, garnish it with a sprinkling of paprika, chopped chives, or thinly sliced green onions.

This recipe was adapted for style from ‘The Dooky Chase Cookbook’ by Leah Chase. Buy the full book on Amazon or Bookshop.

Recipe information

Total Time
1 hour
Yield
4–6 servings

Ingredients

4 medium potatoes, such as russet or Yukon Gold, unpeeled

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more for pot

½ tsp. white pepper

3 hard-boiled eggs, chopped

1 cup finely chopped celery

1 Tbsp. finely chopped parsley

1 Tbsp. finely chopped dill pickles

1 Tbsp. yellow mustard

½ cup mayonnaise

Preparation

Step 1
Place 4 medium potatoes, unpeeled, in a large pot and cover with salted cold water. Bring to a boil over high heat and cook until fork tender, about 20 minutes. Drain and let the potatoes rest until they are cool enough to handle.
Step 2
Peel and cut boiled potatoes into small pieces and transfer to a medium-large bowl. Season potatoes with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. white pepper. Add 3 hard-boiled eggs, chopped, 1 cup finely chopped celery, 1 Tbsp. finely chopped parsley, 1 Tbsp. finely chopped dill pickles, 1 Tbsp. yellow mustard, and ½ cup mayonnaise to potato mixture and mix well. Chill so flavors can meld, about 30 minutes.
Do ahead: Potato salad can be made 2 days ahead; keep refrigerated in an airtight container.
Editor’s note: This recipe first appeared on Epicurious in May 2006. Head this way for more of our favorite sides for a cookout or barbecue →

Reprinted with permission from The Dooky Chase Cookbook © 1990, 2023, by Leah Chase. Published by Pelican Publishing Company, an imprint of Arcadia Publishing. Buy the full book at Amazon or Bookshop.