Chef Folse's Traditional Potato Salad

Prep Time: 30 Minutes
Yields: 4-6 Servings

This is a great Father's Day side dish! Potato salad is ideal at outdoor cooking events such as barbecues. It also serves as the perfect side dish for seafood soups and gumbos.


2 large white baking potatoes, peeled and 1-inch cubed
4 eggs
1/2 cup mayonnaise
1 tbsp yellow mustard
1/4 cup minced celery
1/4 cup sweet pickle relish
1 tbsp chopped lemon thyme
1 tbsp minced chives
salt and black pepper to taste


In a large saucepot over medium-high heat, cook potatoes in lightly salted water 12-15 minutes or until fork tender. Potatoes should be tender but not mushy or overcooked. While potatoes are cooking, boil eggs in a separate pot for 12-15 minutes. NOTE: If desired, cut prep time in half by boiling potatoes and eggs in the same pot. When potatoes are done, strain and slightly cool. Peel eggs, and separate whites from yolks. Using a paring knife, dice egg whites. In a small bowl, mash yolks with a fork. In a large mixing bowl, combine yolks and whites. Blend in mayonnaise and mustard. With a large mixing spoon, fold in celery, pickle relish, thyme, chives and potatoes. Stir carefully, making sure to keep potatoes chunky. Season with salt and pepper and serve.