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  • 1 lb. Yukon gold potatoes
  • 2 red potatoes
  • 2 russet potatoes
  • 6 hard boiled eggs
  • 2 small seedless cucumbers or 1 long English cucumber
  • 1 ½ c. frozen mixed green peas, corn, and carrots
  • 2 gherkins (sweet pickles)
  • 1 scallion
  • 1 stalk of celery
  • 1 garlic clove


  • 1 ½-2 c. of mayonnaise
  • 1 tbsp. extra virgin olive oil
  • 1 ½ tsp. Dijon Original Mustard
  • 1 tbsp. red wine vinegar
  • ½ tsp. white sugar


  • 1 ½ tsp. fine sea salt
  • 1 tsp. freshly ground cracked black pepper
  • 2 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 ½ tsp. Herbes de Provence (French spice blend)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ¼ tsp. cayenne pepper
  • The leaves from two sprigs of fresh thyme
  • 1 tbsp. flat leaf Italian parsley, chopped

Prepare the Ingredients

  1. Mince the garlic
  1. Dice the celery, scallion, and gherkins as small as possible
  1. Cut the small cucumbers into small pieces (smaller than the potatoes)
  1. Defrost the mixed vegetables and use a colander or large strainer to drain any water to avoid making the potato salad soggy
  1. Boil the eggs for 12 minutes then cool in cold water
  1. Peel the cooled eggs under cold water and chop them into small pieces
  1. Wash and scrub the potatoes. Peel all potatoes except the red ones.
  1. Cut the potatoes into cubes small enough to cook quickly but not so small that they fall apart while cooking. Set aside potatoes submerged in a large bowl of cold water
  1. Boil water in a large pot with a lid
  1. Put the potatoes into the pot with a dash of salt. Cover with the lid. Cook for about 10 minutes or until the potatoes are tender when a fork is inserted but not falling apart.
  1. Drain and rinse potatoes under cold water and set aside to cool.
  1. In a bowl, mix the mayonnaise, vinegar, olive oil, mustard, white sugar

Assemble The Potato Salad

  1. In a large enough bowl, add the potatoes, eggs, gherkins, celery, scallions, and garlic.
  1. Add the mixed vegetables, seasonings, thyme leaves, and parsley
  1. Add the mayonnaise mixture.
  1. Mix well but not too vigorously or the potatoes will fall apart.
  1. Taste and adjust seasonings to you liking.
  1. Refrigerate within two hours.

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