Chef notes
My mom said this salad was one of the first things that her mother-in-law taught her when she was first married, and I’d say that she mastered it. Even now, it’s not a picnic or a potluck in our family without this potato salad. (Not to mention her macaroni salad with canned tuna in it.) Yes, it’s nostalgic, but it’s also a crowd-favorite and it’s a great changeup from (and less heavy than) the mayonnaise-based version, which also makes it great for a hot day because you won’t have to worry about the mayonnaise spoiling.
Technique tip: The salad can be made up to 2 days ahead. Re-season with vinegar, salt and pepper before serving.