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  • Writer's picturechefalisonbiebs

Potato Salad

A classic summertime backyard barbecue favorite. Potato salad is simple, delicious, and a definite crowd-pleaser.

Yield: Serves 4 people

Preparation time: 1½ hours

Cook time: 15–20 minutes

1 lb agria potatoes (yellow flesh potatoes)

¼ cup dill pickles, sliced

2 radishes, sliced

2 sticks of celery, small diced

2 tbsp fresh chives, chopped

⅓ cup mayonnaise

1 tsp dijon mustard

3 tsp juice from the pickles

¼ tsp smoked paprika


Fresh cracked black pepper

  • Wash, peel, and cut the potatoes into small dice.

  • Add the potatoes to a saucepot and cover with cold salted water.

  • Simmer on medium heat until the potatoes are fork-tender, 15–20 minutes.

  • Drain the potatoes place them into a mixing bowl and let them cool to room temperature.

  • Once the potatoes are cool, add the rest of the ingredients and mix to combine.

  • Season to taste with salt and fresh cracked black pepper.

  • Cover and refrigerate the salad for at least 1 hour or overnight.

  • Garnish the potato salad with julienned radish and chive flowers and serve!


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