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Potato Salad


This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Bryan Gardner

Source: Everyday Food, July/August 2013


  • Salt and pepper
  • 3 pounds (8 to 10) medium red potatoes, scrubbed
  • 1/2 cup mayonnaise
  • 1 teaspoon grated lemon zest plus 2 tablespoons juice
  • 1/2 cup finely chopped fresh chives


  1. In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.

  2. In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Cook's Notes

For even cooking, buy same-size spuds. If you can't find them, keep an eye on the littlest ones and take them as they reach the right level of doneness.

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