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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Chef Joey'S Summer Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions