No summertime soiree is complete without a heaping bowl of potato salad gracing the table—it’s the perfect warm-weather substitute for french fries. Just scoop some next to your smoked baby back ribs or fried chicken, pop open an ice-cold beer, and grab a seat on the deck.
What to buy: Make sure to purchase waxy potatoes, such as red-skinned or new potatoes, as they contain less starch than russets or Kennebecs and will retain their shape after cooking.
Game plan: You can cook the potatoes and eggs up to a day in advance and store them in the refrigerator until you’re ready to assemble the salad.
This recipe was featured as part of our Make Your Own Mustard project.
Click below to watch the CHOW Test Kitchen’s Lisa Lavery make this simple potato salad recipe in an episode of our video series The Easiest Way.