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Episode 08: Shawn’s Potato Salad


  • 2.5 pounds of medium-sized gold potatoes, peeled & cut into quarters
  • 1.5 tbsp. of fresh dill, finely chopped
  • 1 tbsp. of fresh parsley, chopped
  • 1/2 cup of white or yellow onion, finely chopped
  • 1/2 cup of celery, finely chopped
  • 1/3 cup of sweet relish
  • 3 medium to large hard-boiled eggs, chopped
  • 1 tsp. of lemon juice
  • 3/4 cup of mayonnaise
  • 1/4 cup of sour cream
  • 1 tbsp. of Dijon mustard
  • 1 tsp. of yellow mustard
  • 1 tsp. of apple cider or regular vinegar
  • 1/4 tsp. of paprika
  • 1/4 tsp. of celery seeds (optional)
  • 1/2 tsp. of salt
  • 1/4 tsp. of fresh black pepper
  • Dash Lawry’s (optional)
  • Paprika for garnish
  • Sprinkle of green onions for garnish

Recipe Directions

  1. Place the quartered, peeled potatoes in a large pot of water covering them by an inch or so and bring to a gentle boil.
  2. Add 1 tablespoon salt, stir, then boil for about 10-12 minutes or until fork-tender.
  3. Meanwhile, in a large mixing bowl, mix all ingredients until well combined with a spatula.
  4. When potatoes are done, drain them and cut them to 1-2 inch chunks. It’s okay if some are smaller and a little softer. Don’t overcut or mash.
  5. Pour the potatoes into the lovely creamy mixture and combine gently.
  6. Level it out somewhat with a spatula and cover bowl with plastic wrap.
  7. Refrigerate overnight or at least a few hours.
  8. After refrigeration, uncover, give a gentle stir, garnish with paprika and green onions, and devour.