It’s Summer BBQ season, and potato salad is a staple for summer BBQs. The creamy, tangy flavor complements the smoky, savory, sweet, or spicy flavors of grilled meats (or veggies).

Backstory

Germany is likely where potato salad originated in the early 16th century. It was known as “Kartoffelsalat” and was typically dressed in vinegar, oil, and mustard, including onions and bacon, and served warm.

Potato salad recipes spread to the United States and evolved to include a variety of ingredients depending on the region. For example, Southern potato salad has a sweet flavor from adding sweet pickle relish, while Midwestern potato salad can include smoky flavors from adding bacon.

Regardless of what you put in it, every summer BBQ needs a Potato Salad.

Memories

As a kid, one of the best parts of going to my grandma’s for the summer was eating out of the garden. One thing she would make quite often was a German-style potato salad.

My grandmother’s version was simple, including just potatoes (from her garden), a few hard-boiled eggs, a squeeze of mustard, and mayonnaise. She would make this almost at the last minute and serve it warm. At the time, it seemed almost like an afterthought. (I understand now.)

My Own Spin

Over years of hosting my own BBQs and making loads of potato salad, I have perfected my version of “classic potato salad.” It’s a combination of the original German potato salad and New York potato salad, from my home state.

Ingredients

For this potato salad, you will need:

• 5 large potatoes, cut into chunks about 1 inch
• 5 eggs
• About 1 cup of mayonnaise
• A bunch of green onions, cut thin (about 6 onions)
• About ¼ cup of Dijon mustard
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Salt and pepper to taste
• Paprika for garnish

Vegan Options: You can make this vegan by leaving out the eggs and using a vegan mayo!

Boil

First things first, boil the potatoes. I usually wash and cut the potatoes, but if you have a picky eater, you can peel them first. You want to boil the potatoes until fork-tender, being careful not to overcook them. Typically this should take about 10 to 15 minutes. Then drain and put them in a bowl.

At the same time, start your eggs. For this, you want to add 1 egg for every potato. Certainly, no one likes peeling hard-boiled eggs. I know you have searched the internet for the easiest way to peel the perfect egg.

Pro Tip

Here’s a tip: after the eggs boil for about 10 minutes, remove the pan and immediately dump out the hot water. Quickly cool the eggs by running cold water over them. Let the eggs sit in cold water for a few minutes. (You might have to dump out the water and refill it with cold water.)

Next, once your eggs feel cool, crack them by pressing the egg in the bottom of the pan and rolling the egg until it is fully cracked around the entire shell. As a result The cold water will help pull the egg away from the shell, and rolling it in the cold water will allow water to get in between the egg and the shell. Then, carefully pick at an opening in the shell, and the rest should slide right off, leaving you with a perfectly peeled egg.

Put it Together

Last, cut up your hard-boiled eggs and put them in with your potatoes. Add your mustard, mayonnaise, and green onions. Combine the ingredients carefully, making sure not to over-stir or mash the potatoes.

Dust with paprika and serve. This can be made ahead of time and refrigerated, but I prefer eating it fresh and at room temperature.

Enjoy!