I’ve never been a huge potato salad fan, but after trying my husband’s Aunt Fran’s recipe I was instantly converted! Fran is someone who stores all her recipes in her head, so when I asked her for the recipe she said “yes! Do you have a pencil and paper?” 

It’s one of those tried and true recipes passed down orally and I think that could have something to do with how delicious it is. I was so grateful to be able to sit at the kitchen counter with her while she dictated this recipe to me.

I’ve stayed pretty true to the original, but the best thing about Fran’s recipe is that it’s very open to interpretation. Fran cooks a lot like I do, to taste. 

This salad is so refreshing and makes the perfect summer BBQ side, or – if you’re like me- the perfect midnight snack to eat right from the bowl. 

Potatoes: I’ve used several different types of potatoes for this salad before. Usually I go with red potatoes because they’re my favorite, but this particular time I used leftover russet potatoes from thanksgiving, and Fran used golden potatoes. So much like a lot of things in this recipe, it’s up to you and your preference. 

If you’re using red or golden potatoes I would go for a 24 oz bag. This time I used six medium russet potatoes. 

Scrub and peel your potatoes, leaving only small strips of skin behind. Chop the potatoes into large chunks and boil them in salted water until soft. 

After you have your potatoes out of the water, pop them in the fridge for about an hour. 

Corn: Corn isn’t in Frans original recipe, but I was inspired by a potato salad I had at The Idaho Shakespeare festival that absolutely blew my mind! I think the corn is a great addition, but it is optional. I use a can of sweet corn. It’s just as delicious as it is convenient. I’m sure fresh corn would also be a delicious way to elevate it as well. 

Celery: If you know me, you know that crunch is my love language! Celery checks the essential crunch box in this recipe. Just simply chop the celery up (the thicker the chop the crunchier the crunch) and set it aside. I use about four sticks

Dill: The Dill is what really sets this salad apart and makes it as good as it is in my opinion. I never make this recipe without fresh dill, because it’s worth it to me, but Fran is a dried dill user so either way works! I use a lot, probably about ¾ cups chopped. 

Onion: I use both green and red onions. It’s easy for the green onion to be overpowering, so I chop up just one. I also add about ⅓ cups of red onion, so if you’re only using one onion or the other, you could add more. 

Seasoning: seasoning is totally up to you and your taste. I use parsley, black pepper, and my trusty red pepper flakes. The dill and dressing adds a lot of flavor, so I keep my seasonings nice and simple. 

Dressing: Fran’s dressing compliments the salad perfectly! It’s also the only part of this recipe that I recommend you measure precisely. You’ll need:

  • 1 cup mayo
  • 2 tablespoons dijon mustard
  • 1 tablespoon sugar
  • Juice from half a lemon

Whisk it all together in a big bowl. 

Once you’ve got everything chopped, boiled, chilled and mixed, add all your ingredients on top of your dressing and toss gently to prevent the  potatoes from breaking apart too much. Cover the salad with saran wrap and let it chill in the fridge for an hour or so for the best results. All that’s left is to distract yourself until the salad is ready to enjoy! 

Fran’s potato salad has been a go to for me since my first bite. The flavors are fresh and comforting and I love that it turns out a little differently every time. Give it a try! It’s a hard one to regret. 🙂