How to Make Utah’s Favorite Potato Salad: Step-by-Step Guide

It is pretty much BBQ season and every neighborhood BBQ needs a good side. One of the best sides of all sides is a delicious potato. When I say everyone is raving about this potato salad, I mean everyone. Like my family and neighbors and stuff. 

 I am a little picky when it comes to my potato salad. Personally, I do not want a lot of crunch. I do not like raw onions or celery in my potato salad. If you love those ingredients feel free to add them to this base potato salad recipe, but just know I will judge you for it. ;)

The secret is in the eggs. You need to approximately DOUBLE the eggs that most recipes call for. 

You start with any type of potato that you like. Just know that you need to adjust the mayo/liquid ratios if you use a potato with more moisture, like a Yukon Gold. I use leftover baked potatoes that I let cool in the tinfoil to lock in moisture.

I keep the recipe small so that it is easy to double. If you can find local farm fresh eggs, they are amazing. I have my flock that keeps up pretty nicely.

Recipe (serves 4):

2 Large baked or boiled and cubed russet potatoes (approx. 4 Yukon Gold or 5 red potatoes)

6-8 boiled eggs (depends on size) See easy way to get boiled eggs with having to shell: egg loaf

6 dill pickles sliced or chopped 

2 tablespoons of pickle juice from the jar 

2 tablespoons of chopped garlic chives 

2-3 tablespoons of mayonnaise 

1 tsp mustard 

2-4 tsp Worcestershire Sauce (to your taste) 

2-4 tsp Franks Red Hot or Louisiana Hot Sauce (to your taste) 

1 tsp celery salt (no worries if you don’t have this exact salt) 

¼ tsp smoked paprika 

Salt and pepper to taste 

Garnish with parsley, dill, celery top leaves and regular paprika (These just make your dish look amazing like you are a super chef.)

My recipes are always morphing. I add what I have in my pantry and fridge. In fact, one time I had a lot of extra chicken leftover, so I cubed it and added that to the potato salad and it was great! 

I’ve also added bacon and that was amazing! So do what you like. If you like the crunch of a raw onion, then add it in! (And just know that you are wrong on many levels of life and probably smell like BO. hahahah J/K)  I just use recipes as a base, so that I remember key ingredients that I like.  Let me know if you love this one! Email: Aaronee@townsquaremedia.com

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