Author and educator Michael W. Twitty remembers a particular Juneteenth celebration—and this classic potato salad recipe—well. Ben Bynum, co-owner of South Jazz Kitchen in Philadelphia, made it for a backyard barbecue. Bynum’s easy recipe gives the old-fashioned side dish a sweet-meets-zingy profile courtesy of red onion, bell peppers, and a salad dressing reminiscent of the filling for deviled eggs.
The type of potatoes you use—and how you cook them—is key. Yukon Golds are...well, the gold standard, but other waxy potatoes like fingerlings or red potatoes would work in a pinch. Steer clear of starchy russet potatoes, which would turn to mush. And don’t peel or dice them right away. Cut potatoes are great for roasting or frying, but when you boil potatoes, it’s better to leave them whole so they don’t soak in too much moisture. They’re ready when they’re fork-tender—much longer and you’re approaching mashed potato territory.
If you have trouble finding sweet pickle relish, you can make your own by finely chopping a few bread-and-butter pickles and stirring in some of their juice—or you could make totally DIY pickle relish from scratch.
This homemade potato salad is excellent served at room temperature with just a sprinkle of smoky barbecue seasoning or paprika to garnish. If you feel strongly about adding a touch of green, go with thinly sliced green onions or chives.
Recipe information
Total Time
90 minutes (includes chilling)
Yield
8–12 servings
Ingredients
10
1
4
1
¼
3
2
1
½
2
Preparation
Step 1
Bring 10 medium Yukon Gold potatoes (about 3 lb.), 1 cup Diamond Crystal or ½ cup plus 1 Tbsp. Morton kosher salt, and 3 quarts cold water to a simmer in a large pot over medium heat; cook potatoes until tender, 18–22 minutes.
Step 2
Meanwhile, using a slotted spoon, carefully lower 4 large eggs into a medium saucepan of boiling water and cook, adjusting heat as needed to maintain a gentle boil, 10 minutes. Transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.
Step 3
Remove eggs from ice water. Gently crack all over and peel; discard shells. Cut eggs in half lengthwise and scoop out yolks into a large bowl. Coarsely chop egg whites; set aside. Mash yolks with a fork until smooth. Add 1 cup mayonnaise, ¼ cup sweet relish, 3 Tbsp. yellow mustard, 2 Tbsp. Dijon mustard, and remaining 2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt; mix well. Fold in 1 medium red bell pepper, ribs and seeds removed, cut into ¼" pieces, ½ medium red onion, cut into ¼" pieces, and 2 celery stalks, sliced ¼" thick.
Step 4
Drain potatoes; let cool 5 minutes. Peel with a paring knife; cut into ½" pieces. Add to dressing and gently toss; fold in reserved egg whites. Cover and chill at least 1 hour and up to 3 days.
Step 5
Sprinkle with Barbecue Seasoning, paprika, or freshly ground black pepper before serving.
Editor’s note: This recipe was first printed in our June 2020 issue. Head this way for more of our best barbecue sides →
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Reviews (16)
Back to TopInteresting flavors and textures, but I found the end result to be much too acidic. If I had to guess, it's probably the amount of yellow mustard. This salad tastes like mustard is punching me in the face. Next time I make it, I'm going to reduce the mustard, and try Hellman's mayo - I used Sir Kensingtons' Mayo, which is probably not as creamy as regular Hellman's. The recipe is a good base, I just need to tweak the flavors to suit my palate.
Boopbop
California
8/6/2023
Add celery seed, and not too much mustard. All mayonnaise dressing is pretty heavy. Place sliced hard cooked eggs on the side. Parsley over the top.
Anonymous
A west coaster.
7/4/2023
Recipe sounds amazing. Confirming it is really 1 cup of salt?
Laurie Walker
East Haddam, CT
5/22/2023
I never thought much about potato salad, but I am the daughter of a very discerning woman. She told me that one man at her City of Los Angeles government job would make the most amazing potato salad for the potluck. I tried a few variations-- German potato salad (she hated it), Asian potato salad with Maggi seasoning (even worse!)-- but THIS was the recipe, in the maddening midst of the pandemic, that finally earned me a compliment. She loved it. I've made it several times since, and she's enjoyed it every time! I think the key ingredients are the hard-boiled eggs and leaving it in the fridge overnight.
Pauline
Los Angeles, CA
3/23/2023
Loved this as a baseline for a potato salad. Subbed minced spicy fridge pickles for the relish, used spicy brown mustard instead of the 2 mustards suggested, and relied on kohlrabi instead celery for the crunch. Really satisfied the classic potato salad craving I had, and didn't take a lot of time or effort.
Madison
Holland, MI
9/19/2021
Didn't have high hopes for this recipe, not being a big fan of potato salad OR mustard, but was really craving something to take me back to my childhood summers. So glad BA published this one because it was delicious! The flavors were completely balanced and like everything wonderful about potato salad I remember as a child, only BETTER. Switching from russets to yukon gold potatoes made this salad so divine and luscious. Subbed minced cornichon for the relish and it worked for me. And it's so great to have a little leftover jar of the BBQ seasoning (tastes like BBQ chips) to sprinkle over roast veggies or deviled eggs. Yum! Going in my favorites file for sure.
Anonymous
Los Angeles, CA
7/22/2020
I have a sort of aversion to relish, so I left that out. Potato salads for me are usually really good or really bad and I think this is the best one I have ever had!
Anonymous
Rocky River, Ohio
6/25/2020