Potluck Potato Salad


  • 2/3 c. Mayonnaise
  • 1/3 c. Extra Virgin Olive Oil
  • 2 tbsp. Dijon Mustard
  • 2 tbsp. Minced Garlic
  • 1/3 c. Sliced Scallions
  • 2/3 c. Chopped Celery
  • 1/4 tsp. Salt, Plus More For Cooking Potatoes
  • 1/4 tsp. Freshly Ground Black Pepper
  • 3 lb. Red Potatoes, Washed And Scrubbed If Necessary


  1. In a large bowl, whisk to combine mayonnaise, olive oil, Dijon mustard, garlic, scallions, celery, salt, and pepper. Set aside.
  2. Cut potatoes in half down the length of the potato, then lay each potato flat side down onto the cutting board. Cut into ¼ inch slices.
  3. Place the potato slices into a pot and cover with an inch of cold water. Bring to a boil over high heat, then reduce to a simmer and cook the potatoes for about 5 minutes, until fork tender.
  4. Drain the potatoes, then immediately toss into the dressing. It’s now ready to be served, either warm or chilled.

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