There aren’t many more traditional food staples than the American potato salad. Every picnic, tailgate and barbecue you’ll ever get an invite to will probably have potato salad. That’s okay, I like it and probably three quarters of the country like it too, but the question is, which kind?
Are you a mayonnaise base fan or maybe tossed in a herb vinegar dressing and don’t forget the German potato salad. My favorite is this thick mayonnaise and Dijon version, and the more I can pack in to the bowl, the better. This recipe is loosely adapted from a version I used to make at work years ago. I added all sorts of awesome things like boiled egg, crispy pancetta, peas and celery. The dressing has mayonnaise, mustard and pickle relish plus a few other bits and bobs. You won’t need to use all of the dressing but that might change after you taste it. It’s like a cross between ranch and tartar sauce and can also be used as an awesome dip for chips, veggies or…french fries.
There’s a few steps to making this salad but follow my lead and you’ll be just fine. Make it all a day ahead and coast along on Memorial Day morning with brunch and a mimosa. At the very least, you’ll have to boil the potatoes so that they’re cool enough to make the salad. Keep the ingredients chunky and don’t peel the potatoes, so much fiber and nutrition is in that skin! I remember watching my mom peel potatoes with a knife and now when I think back, she wasted so much of the potato. The skin is awesome and I almost never peel them.
So let’s summarize…skin on, prep ahead and light on the dressing. Let’s do this Memorial Day party!
Hey, check out these other awesome potato salad dishes!
Betsy Life- Blue Cheese and Bacon Potato Salad
Recipe Rebel- Maple Bacon Potato Salad
Peas and Crayons- Bacon and Sriracha Potato Salad
Potato Salad with Egg and Pancetta
- 1 cup plus 2 tablespoons real mayonnaise
- 1/2 cup sweet pickle relish
- 3 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon kosher salt
- 1/8 teaspoon paprika powder
- 3 pounds small baby dutch white potatoes
- 4 large eggs
- 4 ounces diced pancetta
- 1 cup chopped celery
- 1 cup peas
- 1 cup red onion sliced thinly
- 1/4 cup chopped cilantro
Make the Dressing
- In a medium bowl, whisk together the mayonnaise, relish, mustard, white wine vinegar, honey, pepper, salt and paprika until well combined. Set aside in the refrigerator.
Prepare The Salad
- Bring a 6 quart pot of water to a full boil. Half the potatoes length ways and add to the water.
- Boil the potatoes for about 15 minutes and they are no longer hard when pierced with a sharp knife. Don't overcook or they'll turn mushy.
- While the potatoes are boiling, fill a smaller pot with water and bring to a boil.
- Add the eggs and boil for 10 minutes. Drain when done and let cool before peeling and roughly chopping them.
- Drain the potatoes in a colander and set aside to cool *best made a day ahead*
- Cook the diced pancetta in a small pan for about 5 minutes over a medium heat until crispy. Set aside.
- Once the potatoes are cool, transfer them to a large bowl.
- Add the pancetta, celery, peas, sliced red onion, cilantro and chopped egg.
- Add about 1 cup of the dressing to the bowl and gently mix through with a spatula or wooden spoon.
- Serve at once and add more cilantro to garnish if desired.