The Starving Chef Recipe: All-American Potato Salad

Red Skin Potato Salad
The reason they’ll invite you back.

By Felicia Vargo, The Starving Chef

Forget buying potato salad by the tub, this “gourmet-style” enhances traditional ingredients to take a standard side dish and transform it into the talk of the shindig.

For step-by-step instructions with photos, click here.

All American Potato Salad

Prep time: 1 hour, plus 2 hours chill time
Makes: 6-8 servings


6-8 medium- to large-sized red skin potatoes, washed
4 eggs
3 T white vinegar
3 ribs celery, chopped
2 Claussen’s dill pickle spears, finely chopped
1 C Duke’s mayonnaise
1 T apple cider vinegar
1 t whole grain mustard
½ C red onion, finely chopped
½ t dill seed
2-3 T fresh parsley, finely chopped
½ t smoked paprika
½ t prepared yellow mustard
Salt & pepper, to taste

Here’s How
  1. Wash the potatoes thoroughly. Place whole potatoes into a large pot and cover with an inch of water. Bring the pot to a rolling boil and cook for 30-40 minutes. You want to slightly overcook the potatoes so that they are firm in the center and very soft around the outside.
  2. Prep a bowl with one cup of water and a half cup ice. In a smaller pot, add the white vinegar and eggs. Cover the eggs with an inch of water and bring to a boil, then cover and remove from the heat. Let the eggs continue to cook for another 8-10 minutes. Using a slotted spoon, transfer the eggs to the ice bath to cool. Peel the eggs and chop finely.
  3. Drain the potatoes. While they are still hot, use a sharp knife to cut into quarters. Place the chopped potatoes into a large bowl. Season with salt and pepper, to taste.
  4. While the potatoes are still steaming, add the chopped celery, pickles and red onion.
  5. Then add the apple cider vinegar, mayonnaise, whole grain mustard, dill seed, smoked paprika and yellow mustard. Add two tablespoons of fresh parsley and the chopped eggs. Fold together.
  6. Chill the potato salad for at least two hours. The flavors will continue to develop as it chills. Garnish with the remaining parsley. Serve as a side at your next summer cookout or barbecue. Enjoy!

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Categories: Food & Dining