Aug 29 2026
Restaurants›Calumet Fisheries›Potato Salad Recipe

Potato Salad Recipe

Inspired by Calumet Fisheries
Time1h 30m
Serves6

Make Potato Salad Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & cooking

Dressing

Mix-ins

Method

Potatoes & cooking

  1. 1

    Prepare and cook potatoes

    Wash 2 lb potatoes and, if using larger Yukon Gold or red potatoes, cut into roughly 1-inch chunks so pieces are similar size. Leave skins on for texture or peel if preferred.

  2. 2

    Boil

    Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbs kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes depending on size.

  3. 3

    Drain and cool slightly

    Drain potatoes in a colander and let them steam-dry for 2–3 minutes to remove excess moisture. Transfer the warm potatoes to a large bowl and let cool for 10 minutes — warm potatoes absorb dressing better.

Dressing

  1. 4

    Make dressing

    In a medium bowl whisk together 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp yellow mustard, 1 tbs apple cider vinegar, 2 tbs milk (or half-and-half) and 1 tsp granulated sugar until smooth. Season with 3 tsp kosher salt and 1 tsp freshly ground black pepper, tasting and adjusting salt/pepper as desired.

Mix-ins

  1. 5

    Cook eggs

    Place 3 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover and let sit 10 minutes for hard-boiled yolks. Transfer eggs to an ice bath until completely cool, about 5 minutes. Peel and chop coarsely.

  2. 6

    Prepare vegetables

    While potatoes cook, finely dice 2 stalks celery and 1 small red onion. Thinly slice 2 tbs fresh chives. Measure 3 tbs sweet pickle relish.

  3. 7

    Combine

    Gently fold the dressing into the warm potatoes until evenly coated, taking care not to mash the potatoes — use a rubber spatula and a lifting motion. Add the chopped eggs, diced celery, diced red onion, sweet pickle relish and most of the chives (reserve a little for garnish). Fold gently until combined. Taste and adjust seasoning with additional salt or pepper if needed.

  4. 8

    Chill and serve

    Cover the potato salad and chill in the refrigerator at least 1 hour (2–4 hours preferred) to let flavors meld. Before serving, stir once, sprinkle with reserved chives and 1 tsp paprika for color.

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