Potato Salad

If this isn’t the world’s best potato salad recipe, it’s certainly a strong contender. Created by legendary New Orleans chef Leah Chase, the dish gets its subtle kick from white rather than black pepper. The type of potato you choose will have the biggest effect on your potato salad: Russet potatoes will break down a little more, creating an extra-creamy texture, while Yukon Gold potatoes are better at holding their shape—which one you choose depends on what type of potato salad you’re going for. Skip red potatoes or new potatoes here (save them for German potato salad) as they hold shape the best and aren’t suited for this style of the iconic American-style side dish. Chase boils the starchy potatoes in their skins to prevent them from taking on too much moisture, then peels the cooked potatoes after they come to room temperature.

The best mayonnaise for potato salad is a hotly debated topic. While Duke’s and Hellman’s are widely available family favorites, Epicurious editors once voted New Orleans’s own Blue Plate the best-tasting store-bought mayonnaise in a blind tasting.

You can customize the flavors here by stirring in a tablespoon of celery seeds, diced red onion, or finely chopped fresh dill. Use Dijon mustard for a sharper bite or pour in a tablespoon of pickle juice or apple cider vinegar for extra tang. Chase’s classic potato salad recipe hardly needs any adornment, but if you like, garnish it with a sprinkling of paprika, chopped chives, or thinly sliced green onions.

This recipe was adapted for style from ‘The Dooky Chase Cookbook’ by Leah Chase. Buy the full book on Amazon or Bookshop.