• Leslie’s Potato Salad


Leslie’s Potato Salad


2.5 lbs. russet potatoes

1 tbsp. salt

1 cup mayonnaise (vegan or regular)

3/8 cup yellow mustard

1 egg, hardboiled (omit for vegan salad)

2 stalks celery

3 tbsp. red onion

2 tsp. dill

Salt and pepper to taste


Cut potatoes into large chunks. You can peel them first, or take the skin off after they’re boiled (as Leslie would do). Place into a large pot and cover with water. Bring to a boil and cook until tender when pierced with a fork (anywhere from 10-20 minutes).

While potatoes cook, finely chop hardboiled egg, celery, and red onion.

When potatoes are done, drain into a colander and rinse with cold water until cool. Cut cooled potatoes into bite-sized chunks, about 1 inch. Place into a large mixing bowl and set aside.

In a medium bowl, mix mayonnaise and mustard until thoroughly combined. Pour mixture onto potatoes and stir until the pieces are well coated.

Add egg, celery, and red onion to the potatoes and stir. Add salt and pepper to taste, and finish with dill.

*Leslie would leave the potato salad covered in the fridge overnight and enjoy it the next day. This dish is delicious straight away, but try making it a day ahead of time for the full Leslie experience!

Serves 5-6

Like this recipe? You may also enjoy:

Related Recipes

Dietary Needs

← Back to Recipes Page