Chef Joey'S Summer Potato Salad Recipe

Name: Chef Joey'S Summer Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise (I used Grapeseed Vegenaise); 3 lbs yellow potatoes; 3 dill pickles (cut up fine, I used lemon cucumber pickels I made last year); 2 tablespoons dill weed (dried); 1 scallion (chopped small); 1 teaspoon roasted red pepper (I used the ones in the jar and chopped fine); 1/2 teaspoon cumin; 2 teaspoons garlic powder; 1/8 teaspoon mustard powder; 2 teaspoons yellow mustard (I used stone ground); salt and pepper

Servings: persons

1 cup mayonnaise (I used Grapeseed Vegenaise)
3 lbs yellow potatoes
3 dill pickles (cut up fine, I used lemon cucumber pickels I made last year)
2 tablespoons dill weed (dried)
1 scallion (chopped small)
1 teaspoon roasted red pepper (I used the ones in the jar and chopped fine)
1/2 teaspoon cumin
2 teaspoons garlic powder
1/8 teaspoon mustard powder
2 teaspoons yellow mustard (I used stone ground)
salt and pepper

1
Cut the potatoes so that all the pieces are the same size. Put them a 6 quart pot and cover with filtered water. Boil until they are tender. Cool completely. Don't add the mayo mixture while this is hot, it will not work out well.
2
In the meantime, put your mayo in a bowl and add the chopped pickle, dill weed, scallion, red pepper, cumin, garlic powder, mustard and mustard powder to the mayo.
3
I used the grapeseed vegenaise because I like grapseed oil, its very good for you.
4
Put the potatoes into a big bowl and gently toss with the mayo mixture.
5
Taste it, you should always taste your food before serving. Sprinkle with salt and pepper to taste. Taste again to adjust seasonings.
6
Refrigerate for a few hours to let the flavours combine.
7
Bon Appetit!

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup mayonnaise (I used Grapeseed Vegenaise), 3 lbs yellow potatoes, 3 dill pickles (cut up fine, I used lemon cucumber pickels I made last year), 2 tablespoons dill weed (dried), and more.

Yes, Chef Joey'S Summer Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chef Joey'S Summer Potato Salad

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