Sep 03 2026
Restaurants›Pig Out Nola Barbecue›Potato Salad Recipe

Potato Salad Recipe

Inspired by Pig Out Nola Barbecue
Time3h 30m
Serves8

Make Potato Salad Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & Dressing Base

Vegetables & Add-ins

Finishing & Optional

Method

Potatoes & Dressing Base

  1. 1

    Prep potatoes

    Place whole unpeeled potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are fork-tender, 12–18 minutes depending on size. Test with a paring knife—should slide in easily.

  2. 2

    Make dressing

    While potatoes cook, whisk together mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, 1 tsp kosher salt, and 1 tsp black pepper in a large mixing bowl until smooth and slightly glossy. Taste and adjust acidity or sweetness (add up to 1 tsp more vinegar or sugar if desired).

  3. 3

    Cool potatoes

    When potatoes are tender, drain in a colander and let steam-dry for 5 minutes. While still warm but cool enough to handle, halve or quarter potatoes into roughly 1–1.5 inch pieces (leave smaller potatoes halved, larger quartered). Transfer warm potato pieces to the bowl with dressing—warm potatoes absorb dressing better. Gently fold potatoes into dressing with a rubber spatula to coat. Allow mixture to cool to room temperature, about 20–25 minutes; gently stir occasionally.

Vegetables & Add-ins

  1. 4

    Prep add-ins

    While potatoes cool, finely dice celery, red onion, and pickles. Chop hard-boiled eggs and roughly chop parsley. If you prefer a milder onion flavor, soak diced red onion in cold water for 5 minutes then drain.

  2. 5

    Combine

    Once potato-dressing mixture is at room temperature, fold in diced celery, red onion, pickles, chopped hard-boiled eggs, and chopped parsley. Mix gently to avoid mashing potatoes. Taste and adjust seasoning—add up to 0.5 tsp additional kosher salt or black pepper if needed.

Finishing & Optional

  1. 6

    Chill and serve

    Cover the potato salad and refrigerate for at least 2 hours, preferably 4 hours or overnight, to let flavors meld. Before serving, stir gently, check seasoning, and add a splash (about 1 tsp) of apple cider vinegar if it needs brightness.

  2. 7

    Garnish

    Transfer to a serving bowl and sprinkle smoked paprika, remaining 0.5 tsp freshly ground black pepper, and celery seed if using. Scatter sliced chives on top for color. Serve chilled or at cool room temperature.

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