A good potato salad doesn’t need reinvention — just balance. This version leans into classic comfort with tender red potatoes, creamy dressing, and just enough crunch from fresh vegetables and pickles. It’s familiar in the best way, the kind of salad that belongs at gatherings, picnics, and everyday meals alike, quietly dependable and always welcome.
Ingredients
- 5–6 medium red potatoes, simmered until fork-tender, then cut into cubes
- 5 eggs, hard-cooked and chopped
- ½ cup finely chopped celery stalks
- ½ cup thinly sliced radishes
- ½ cup sliced scallions
- ½ cup finely chopped dill pickles
Creamy Dressing
- 1½ cups mayonnaise
- 1 to 2 teaspoons Dijon mustard (to taste)
- ½ teaspoon fine salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried poultry seasoning
- ⅛ teaspoon freshly ground black pepper
Method
- Transfer the cooled potatoes to a large mixing bowl and add the chopped eggs.
- Fold in the celery, radishes, scallions, and dill pickles until evenly distributed.
- In a separate bowl, blend the mayonnaise with the Dijon mustard, salt, garlic powder, poultry seasoning, and pepper until smooth.
- Spoon the dressing over the potato mixture and gently toss until everything is lightly coated.
- Cover and refrigerate for at least 60 minutes before serving to allow the flavors to settle.
Serve chilled.
