Deli Style New Potato Salad

Make this creamy Deli Style New Potato Salad for your next cookout or potluck meal. The creamy homemade dressing is mayonnaise based with a heaping helping of whole grain mustard which gives it a beautiful golden color and a bit of a kick.

Easy Deli Style New Potato Salad Recipe

Garnish with chopped chives, or thinly sliced green onion and a little crumbled bacon, if you’re feelin’ sassy. Serve it thoroughly chilled or warm either way, it’s destined to be gone by the end of the meal. How to make Deli Style Potato Salad: (Scroll down for full printable recipe.)

• Eggs – Place the eggs into a sauce pan and cover with cold water. Bring to a boil then lower the heat and simmer for for 8-10 minutes then peel, chop and set aside.
• Potatoes – Clean and quarter the potatoes, leaving the peel intact. Cover with cold water in a large pot, cooking over medium high for 8-10 minutes or just until fork tender. Drain well.
• Dressing – Whisk together the dressing ingredients until combined.
• To a large bowl add cooked potatoes, eggs, and dressing. Mix until evenly coated. Place into the fridge uncovered for 1 hour.
• Stir well and transfer to a storage container. Chill for 4 hours or overnight.
• Garnish with the remaining chopped chives and bacon before serving.

How to Make the BEST Deli Style Potato Salad

• Ingredients you’ll need to make Deli Style Potato Salad: Red potatoes and large eggs.
• To Make the Dressing: Mayonnaise, half and half, whole grain deli style mustard with horseradish, sweet pickle relish, celery salt, sugar, black pepper, dried dill, celery, red onion, chives, white wine vinegar or white balsamic vinegar and crumbled bacon.
• Kitchen tools you’ll need: You’ll need a sharp paring knife and a potato peeler to remove the skins, a large deep pot to cook the potatoes and a smaller one to boil the eggs. You’ll need a large bowl for mixing, measuring cups and spoons a whisk and a large silicone spatula or spoon to gently mix the cooked potatoes with the dressing.
• You may use golden or red potatoes in this recipe.
• I like to leave the peel on for this particular salad. You can peel the potatoes should you prefer.
• One of the biggest mistakes you can make with potato salad is overcooking the potatoes. Watch the time, and be careful not to cook them too long to prevent them from becoming mushy.
• Once cooked, drain the potatoes thoroughly. Drain fork tender potatoes in a colander and let them sit for a few minutes while you mix together the ingredients for the dressing.
• You can use more or less eggs in this salad.
• This salad can be served warm, at room temperature or chilled.
• You may also like to try my recipes for Southern Potato Salad, BLT Potato Salad and Loaded Baked Potato Salad.
• If you’re watching carbs, checkout this recipe for Cauliflower Potato Salad from Wholesome Yum.

More Easy Salad Recipes to Make

• Warm weather barbecues and backyard soirees are made for homemade side dishes like Homestyle Macaroni Salad
• This vibrant Cornbread Salad is a stunning addition to the table.
• Grilled Corn Avocado Salad
• Colorful Seven Layer Salad.
• Mediterranean Penne Pasta Salad is filled with ham and asparagus.
• We also love a Tomato Cracker Salad and fresh Cherry Tomato Onion Cucumber Salad.

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Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander