Country Style Potato Salad

Serves 12


  • 5 large Idaho potatoes, peeled & cubed
  • 1 red onion, finely diced
  • ½ cup chopped dill pickles
  • 3 hard-boiled eggs, grated
  • 1 red pepper, finely diced
  • 1½ tbsp rice wine vinegar
  • ¾ cup heavy mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp freshly chopped parsley
  • kosher salt & freshly ground black pepper, to taste


  1. Place diced potatoes in a pot of salted cold water and bring to a boil. Let boil 6 minutes and drain. Place the hot potatoes in a mixing bowl and sprinkle the vinegar over the potatoes and let sit for 5 minutes
  2. In a small mixing bowl whisk together the mayonnaise, mustard, salt and pepper
  3. Add the remaining ingredients to the warm potatoes and pour the dressing over the entire mixture
  4. Place a pair of disposable gloves on your hands. Toss the potatoes and crush some of the potatoes to break them up a bit. Mix well until evenly combined
  5. Cover and chill at least 3-4 hours before serving
  6. Garnish with fresh radishes and a sprinkle of celery salt and smoked paprika

Recipe by Chef Marjorie Druker
Chef, New England Soup Factory
May 2009