Not my Mama’s Potato Salad
Recipe type: Salad
Cuisine: American
  • 1 pound of mixed potatoes (sweet potato, russet, red, purple) – scrubbed and cut into ½ inch (1.25 cm) pieces
  • 2 Tbsp. oil (chile infused if you have it)
  • Salt and pepper
  • ½ cup onion, diced
  • 1 large celery stalk, diced
  • 3 Tbsp. sweet pickle relish
  • 2 hardboiled eggs (separate after cooking. Use the cooked yokes in the dressing.)
  • ¼ tsp. smoked paprika
  • ¼ tsp. chile powder (Ancho, sweet paprika or New Mexico red)
  • ½ tsp. dried tarragon, crumbled
  • ½ tsp. dried dill weed
  • Fresh parsley (add before serving)
  • 2 cooked egg yolks from the hard boiled eggs
  • 1 tsp. Dijon
  • 2 heaping Tbsp. mayonnaise
  • Juice from ½ lemon
  1. MJ usually roasts the potatoes on the stovetop, but you can also roast them in the oven.
Roasting on stovetop (One to two batches depending on the size of your skillet)
  1. Add 1 Tbsp. oil to large skillet over medium low heat.
  2. When hot, add half of the potatoes. Sprinkle with salt and pepper. Toss to coat.
  3. Spread the potatoes out into one layer. Cover and cook 5 minutes.
  4. Flip the potatoes over, spread into one layer, cover and cook 5 minutes.
  5. Increase heat to medium, flip potatoes again, cover and cook another 5 minutes.
  6. Check one of the larger pieces to see if they are done.
  7. Cook for another 2 to 5 minutes, uncovered, until done nicely toasted.
  8. Transfer to mixing bowl and repeat with the other half of the potatoes.
Roasting the potatoes in the oven
  1. Preheat oven to 400° F.
  2. Place the cut potatoes in a large oven dish. Drizzle with 2 Tbsp. oil and salt and pepper. Mix well to coat the pieces.
  3. Roast in oven about 35 to 40 minutes until tender and brown.
The dressing
  1. Mash the yolks with a fork.
  2. Mix in the other ingredients and whisk until smooth.
  1. Put all ingredients including the dressing in a large bowl and combine well.
  2. Taste. Add more salt and pepper if needed.
  3. Refrigerate at least 4 hours before serving.
  4. Right before serving, stir in the parsley.
Recipe by Food Writer Friday at